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Pumpkin Pie with Gingersnap Crust

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Pumpkin Pie
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A creamy pumpkin pie with a gingersnap crust.

When I think of Halloween the first thing that I think about is pumpkins and when I think about pumpkins the first thing that comes to mind is pumpkin pie. A pumpkin pie is pretty simple; at its base it is pumpkin puree along with some eggs to bind it and help it set, some sugar to sweeten it and of course the pumpkin pie spice blend of cinnamon, ginger, nutmeg and cloves. From there you can play around with the recipe to make it your own. In my case I added some cream to make give it a nice creamy texture and I could not resist adding a hint of maple. For a crust you could go with a pastry crust or a graham cracker crumb crust but I have been enjoying gingersnap cookies lately and I thought that they would make for a perfect crust for a pumpkin pie. With the crust made and the filling mixed all that is left to do is to bake it until the filling sets. One of my favorite parts of the pumpkin pie is that it smells amazing when it bakes. It is so hard to wait for it to cool down before digging into it. I served my pumpkin pie with a drizzle of salted caramel sauce which added a beautifully salty contrast to the sweet pie. Other common toppings include whipped cream, ice cream, etc.

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Pumpkin Pie

Pumpkin Pie

Prep Time:10 minutes Cook Time:1 hour Total Time:1 hour 10 minutes Servings: 6

A creamy pumpkin pie with a gingersnap crust.

ingredients
  • 2 cups gingersnap cookie crumbs
  • 1/3 cup sugar
  • 1/4 teaspoon ground ginger
  • 6 tablespoons butter, melted
  • 2 cups pumpkin puree
  • 2 eggs, lightly beaten
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup (or golden syrup)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 2 tablespoons bourbon (optional)
directions
  1. Mix the gingersnap crumbs, sugar, ginger and butter in a bowl.
  2. Press the mixture into the bottom of a pie plate.
  3. Bake in a preheated 350F/180C oven until lightly golden brown, about 8-15 minutes.
  4. Mix the remaining ingredients in a bowl and pour into the pie plate.
  5. Bake in a preheated 350F/180C oven until the filling is set, about 35-45 minutes.
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Reader Interactions

Comments

  3. Joanne says

    October 26, 2009 at 10:16 am

    What a cute idea for a blog event! I just can't believe you don't have a sweet pumpkin pie recipe on here already! I love the add-ins with the gingersnap crust and the caramel drizzle. Splendid.

    Reply

  10. Jenn Sutherland says

    October 26, 2009 at 1:06 pm

    I love the trick-or-eat contest – fantastic! And it seems only fitting that you'd handle the pumpkin portion of the menu! The pie looks fabulous, and I love the idea of a gingersnap crust. I know I'm getting more pie pumpkins in my CSA this week, and I think this might be on the menu soon.

    Reply

  19. laura says

    October 26, 2009 at 5:59 pm

    i am loving this blog party! i am a big fan pumpkin in all its various forms- it is one of my favorite things about fall. this looks just delicious! thanks for the recipe! 🙂

    Reply

  22. meeso says

    October 26, 2009 at 8:16 pm

    Wow, that looks gorgeous! I love the variation of gingersnap crust… that's excellent! Also, I've always been a fan of a cool whip topping, but I believe I might try your caramel sauce instead 🙂

    Reply

  32. Anonymous says

    October 27, 2009 at 8:41 pm

    What a fun blog event. I love the idea of using gingersnaps for the crust (especially since they're my favorite cookie). And the caramel sauce just takes it over the edge. Nicely done.

    Reply

  35. argas says

    October 29, 2009 at 8:28 pm

    I would really like this to be my first pumpkin pie ever! It looks delicious!

    How can I replace the maple syrop? Honey? I can't buy that very easily here in Portugal.

    Reply

  41. Kacie says

    November 1, 2009 at 10:02 pm

    This looks wonderful and I can't wait to use it to improve upon my usual Thanksgiving pumpkin pie, but I have one question. What size pie plate did you use? Sometimes the stores carry different sizes and I want to make sure to purchase the right one before trying this out. Thanks!

    Reply

  46. Gingeroo says

    November 25, 2009 at 1:09 am

    i made this for a staff dinner at my school. everyone loved it. the crust was one of my favorites. I served it sweetened vanilla flavored fresh whipped cream. It was delicious.

    Reply

  50. Valeria says

    October 2, 2010 at 12:16 pm

    When I told my mom yesterday I was making pumpkin pie she was so skeptical about it. She was so shure she wasn't going to like the taste of it (specially the filling, although she likes pumpkin in other dishes). I told her she didn't have to eat, but after she tried it, she couldn't stop (she absolutely loved it).
    Well, I made mine actually with butternut squash (a really orange fleshed one)and a cereal and pumpkin seed based crust (the seeds are imported cause we don't have pumpkin) because we don't have pumpkin nor ginger snap cookies here in Vzla. Excellent recipe, a definite must. And tastes even better with the salted caramel sauce.

    Reply

  52. Mario says

    October 27, 2010 at 3:05 pm

    I LOVED the gingersnap crust. This is the first pumpkin pie recipe I've tried that used bourbon, and I enjoyed the flavor but I think it was a little over-powering. I would reduce the amount of bourbon to 3/4 tbsp and work from there.

    Also I think for spices 1 tsp of cinnamon, 1/2 tsp of nutmeg and 1/2 tsp of all-spice works better.

    Also I liked the heavy cream in the recipe but I feel like it made the pumpkin pie heavier than it should be. I usually use a higher quantity of evaporated milk and will try to use it the next time I decide to follow this recipe.

    Reply

  53. Distilled says

    November 10, 2010 at 3:36 pm

    I realise this is after the fact – but I have been looking for an appealing pumpkin pie recipe this afternoon and this one really appeals to me! I know what I'm doing this weekend…

    Reply

  54. Anonymous says

    November 29, 2010 at 12:45 pm

    Made this the other day and everyone loved it!!!! Thank you! It didnt quite look as god as yours though mainly because I was impatient with mashing the pumpkin.

    Reply

  56. Geraldina GV says

    October 24, 2011 at 12:03 pm

    I did this pie for my mother in law's b-Day last saturday and everyone asked for the recipe. It was really easy and delicious.
    I did not find the corn syrup to make the caramel topping so instead, I bought a spekulatius cookies spread (like nutella)and it combined very nice with the gingersnap crumb crust.
    Thanks Kevin, I love your blog!!

    Reply

  57. buericana says

    November 25, 2011 at 7:41 pm

    I made this for Thanksgiving 2011 and when you get the crispy crunch, the pumpkin and the cool whip all in one bite- amazing. Didn't do the salted caramel but I think it was perfect without. My only issue was that the bottom crust kind of disappeared. Not sure if it wasn't thick enough and just got absorbed by the pie.

    Reply

  58. Ocjen says

    November 26, 2011 at 8:31 pm

    Hi, Kevin. I'm confused. You say that this goes well with a "salted caramel sauce" but the recipe you linked does not contain any salt, not even salted butter. So how is it salty?

    Reply

  59. Kevin says

    November 30, 2011 at 9:37 am

    Ocjen: The recipe for the caramel sauce is for an unsalted one. For the salted caramel, just add a teaspoon of coarse salt at the end when you mix in the butter and vanilla extract.

    Reply

  60. maggie says

    October 9, 2012 at 11:19 pm

    I made this for thanksgiving and it was delicious. The only problem was I made it a day ahead and the crust went a little soggy. Do you think that could be because I didn't realize I had bought gluten free finger snaps

    Reply

  61. maggie says

    October 9, 2012 at 11:21 pm

    I made this for thanksgiving and everyone said it was delicious but I made it the day before and the crust was a bit soggy or could that be because I didn't realize I had bought gluten free ginger snaps

    Reply

  62. Kevin says

    October 10, 2012 at 2:22 am

    maggie: the gluten-free gingers naps may have been the cause. Did you use homemade pumpkin purée or canned? Did you use butter for the crust or a substitute?

    Reply

  66. Anonymous says

    December 30, 2012 at 4:24 pm

    We just served this pie to two friends of ours, with whom we have an informal and largely amicable "baking war of attrition". I never got around to the salted caramel sauce, and upped the cinnamon and ginger to "heaping" measurements, but otherwise followed it exactly.

    Possibly the best pumpkin pie recipe ever, and I am delighted to devote all of my future Thanksgiving and Christmases to tinkering with it.

    They took seconds and left with the leftovers, so I think we definitely win this round. Thank you, Kevin!

    Reply

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