This pumpkin gingersnap pie is one of my favorite Thanksgiving desserts. It’s a crowd-pleasing twist on classic pumpkin pie that you’ll want to bring to every holiday gathering.
Instead of a traditional all-butter pie crust, this recipe uses an easy gingersnap cookie crust. It’s simpler to prepare and adds bright, warming spice to each bite.
The filling is rich and creamy thanks to half and half, while the crust, made from crushed gingersnap cookies, brings a chewy, spiced contrast. The combination of ginger, cinnamon, and other fall spices elevates the pumpkin flavor for a truly memorable dessert.
You can make the crust from store-bought gingersnaps or use graham crackers as a milder substitute. Add ground ginger and cinnamon to the crumbs for extra warmth that complements the sweet pumpkin filling.
Serve slices with freshly whipped cream or a scoop of vanilla ice cream for an irresistible finishing touch.
Why This Twist Works
A standard flaky pie crust is lovely for fruit pies, but for pumpkin pie I prefer something that enhances the spices and texture of the filling. A gingersnap cookie crust does just that: it’s slightly chewy, sweet, and spiced, creating a delightful contrast to the smooth pumpkin custard.
The cookie crust adds a depth of flavor—think of it like upgrading from plain sandwich cookies to something with character. It’s simple, tasty, and perfect for the season.
Rich, Creamy Filling with a Simple Swap
This recipe is inspired by the classic pumpkin pie formula printed on many pumpkin puree cans, but with one easy change: swap evaporated milk for half and half. Using half and half makes the filling richer and is a convenient option if you already keep it on hand.
The result is a silky, warmly spiced filling that bakes up set but tender, while the gingersnap crust holds everything together with a pleasant crunch and chew.
How To Make Pumpkin Pie with Gingersnap Cookie Crust
Follow these straightforward steps to make the pie:
1. Make the crust: Crush gingersnap cookies to fine crumbs and measure 2 cups. Combine the crumbs with 2 tablespoons brown sugar, 5 tablespoons melted butter, 1 teaspoon ground ginger, and 1/4 teaspoon salt. Press the mixture evenly into a glass pie dish, forming the edges, and pack it firmly.
2. Bake the crust at 350°F for 10 minutes, then increase the oven temperature to 425°F to prepare the filling.
3. Make the filling: In a mixing bowl combine 1 (15 oz) can pumpkin puree, 2 large eggs, 1 1/2 cups half and half, 1/2 cup brown sugar, 1/4 cup white sugar, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground ginger, and 1/2 teaspoon salt. Mix until smooth and pour into the pre-baked crust.
4. Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 45–55 minutes, or until a knife inserted in the center comes out clean.
5. Let the pie cool completely before cutting. Refrigerate leftovers for up to five days.
Tips for the Gingersnap Crust
Place gingersnap cookies in a large zip-top bag, press out the air, and crush them to fine crumbs with the back of a metal spoon or a rolling pin. Shake the bag to find any missed pieces and crush until uniform. Press the crumb mixture into the pan firmly to avoid empty spots.
Ingredients
Pumpkin Pie Filling
- Pumpkin puree (1 15-oz can)
- 2 large eggs
- 1 1/2 cups half and half
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Gingersnap Cookie Crust
- 2 cups crushed gingersnap cookies
- 2 tablespoons brown sugar
- 5 tablespoons melted butter
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
Substitutions
No pumpkin pie spice? Mix your own blend of ground cinnamon, nutmeg, allspice, and cardamom or simply increase the cinnamon and ginger to taste.
No half and half? Use a 12-oz can of evaporated milk in place of the 1 1/2 cups half and half.
No gingersnaps? A graham cracker crust will also work for a milder, buttery base.
Notes & Variations
- To make the recipe gluten-free, use certified gluten-free gingersnap cookies.
- If making pie bars in an 8×8″ pan, double the filling for a better filling-to-crust ratio; baking time may need to be increased.
- I like Stauffer’s brand for store-bought gingersnaps, but any crisp, spicy gingersnap works well.
Top each slice with freshly whipped cream or a scoop of vanilla ice cream for a classic finish.
