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Pumpkin Pie with Gingersnap Crust

[heart_this] · Oct 23, 2019 · 74 Comments

Pumpkin Pie with Gingersnap Crust

A quick and easy pumpkin pie with a gingersnap cookie crumb crust and a hint of maple!

Pumpkin pie is one of my favourite holiday desserts and it’s so easy to make your own! Pumpkin pie is the pretty simple combination of pumpkin puree, eggs, cream and sugar along with the famous pumpkin pie spice combo that is mixed, poured into a pie crust and baked! The crust for the classic pumpkin pie is a pate brisee aka a shortcrust butter pie crust but I like to go with ginger snap cookie crumb crust as the ginger flavour goes so well with pumpkin! The gingersnap crust is made by crumbling gingersnap cookies, mixing with melted butter and pre-baking until lightly golden brown. The most important ingredient for a pumpkin pie is of course the pumpkin puree and either canned or homemade pumpkin puree works well! Eggs and cream are what causes the pumpkin pie filling to set when baked and you can use either heavy/whipping cream or a can of evaporated milk. The choice of sweetener is also important and basic sugar works fine but you can use different kinds of sweeteners like brown sugar and/or maple syrup, caramel sauce, etc, The final component is the pumpkin pie spice which is a combination of cinnamon, ginger, nutmeg and cloves!

Pumpkin Pie with Gingersnap Crust

Pumpkin Pie with Gingersnap Crust

When I made these pumpkins pies I only had one pie plate on hand so a cast iron skillet filled in as a second one!

Pumpkin Pie with Gingersnap Crust

Pumpkin Pie with Gingersnap Crust

Pumpkin Pie with Gingersnap Crust

Pumpkin Pie with Gingersnap Crust

Pumpkin Pie with Gingersnap Crust

Pumpkin Pie with Gingersnap Crust

Pumpkin Pie with Gingersnap Crust

My original photo with caramel sauce drizzle!

Pumpkin Pie with Gingersnap Crust
Pumpkin Pie with Gingersnap Crust

Pumpkin Pie with Gingersnap Crust

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 12

A quick and easy pumpkin pie with a gingersnap cookie crumb crust and a hint of maple!

ingredients
    For the gingersnap crust:
  • 1 1/2 cups gingersnap cookie crumbs (gluten-free for gluten-free)
  • 6 tablespoons unsalted butter, melted
  • For the pumpkin pie:
  • 2 cups pumpkin puree (or 1 15oz can pumpkin puree)
  • 2 eggs
  • 3/4 cup brown sugar
  • 1/4 maple syrup (or more brown sugar)
  • 1 1/2 cups heavy cream (or 1 12oz can evaporated milk)
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
directions
    For the gingersnap crust:
  1. Mix the gingersnap crumbs and melted butter and press them into the bottom of a 9-10 inch diameter pie plate.
  2. Bake in a preheated 350F/180C oven until lightly golden brown, about 8-12 minutes, before setting aside to cool.
  3. For the pumpkin pie:
  4. Mix the pumpkin puree, eggs, brown sugar, maple syrup, cream, vanilla extract, cinnamon, ginger, nutmeg and cloves, pour into the pie crust and bake in a preheated 350F/180C oven, until a toothpick pushed into the center comes out clean, about 45-55 minutes.
  5. Let cool completely before enjoying or storing in the fridge until chilled.
Option: Use a butter pie crust (unbaked)!
Option: Add 2 tablespoons bourbon to the filling!
Option: Replace the maple syrup with caramel sauce!
Option: Top with caramel sauce!
Option: Use graham cracker or vanilla wafer or even chocolate cookie (Oreo) crumbs instead gingersnap crumbs!
Nutrition Facts: Calories 348, Fat 23g (Saturated 11g, Trans 0.2g), Cholesterol 82mg, Sodium 176mg, Carbs 33g (Fiber 2g, Sugars 21g), Protein 3g

Nutrition by: Nutritional facts powered by Edamam
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Dessert, Food, Gluten-free, Pie, Pumpkin, Recipe, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. HoneyB says

    October 26, 2009 at 9:45 am

    The caramel drizzled over that pie is so appealing…I'd love to dig right in!

    Cool trick or treat event!

    Reply
  2. ♥peachkins♥ says

    October 26, 2009 at 10:06 am

    I'll have to choose EAT!..love the caramel drizzle..

    Reply
  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
  4. Captain Karen says

    October 26, 2009 at 11:18 am

    Personally, I'd pass on the caramel sauce (not a big fan) but the idea of gingersnap crust sounds simply heavenly. The photo is making me drool…

    Reply
  5. Christelle says

    October 26, 2009 at 11:57 am

    Great photo! 🙂

    Reply
  6. Rosa's Yummy Yums says

    October 26, 2009 at 12:04 pm

    Gorgeous! That pumpkin pie is to die for!

    Cheers,

    Rosa

    Reply
  7. Lea Ann says

    October 26, 2009 at 12:22 pm

    This pie looks amazing. Beautiful picture with that caramel sauce. The trick or treat thing sounds fun – what a cute idea.

    Reply
  8. Pam says

    October 26, 2009 at 12:55 pm

    that caramel sauce really sets it over the top.

    Reply
  9. Peter M says

    October 26, 2009 at 1:02 pm

    Oh yeah, the caramel drizzle has got me perked up…just awesome!

    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
  11. RecipeGirl says

    October 26, 2009 at 1:15 pm

    That caramel drizzle does it for me!! Yummmmy!

    Reply
  12. Anncoo says

    October 26, 2009 at 1:58 pm

    I would like to take the whole pie!

    Reply
  13. Just Rhonda says

    October 26, 2009 at 3:38 pm

    holy that looks GOOD!!!!! mmmm thanks!

    Reply
  14. Nina Timm says

    October 26, 2009 at 4:13 pm

    After that sweet treat, the pumkin milkshake will be ideal!!

    Reply
  15. Kitchen Butterfly says

    October 26, 2009 at 4:30 pm

    Yummy. I have ginger snaps,I have pumpkin pureee, I have creme fraiche……….Done

    Reply
  16. Bridgett says

    October 26, 2009 at 4:40 pm

    This has my mouth watering! I am such a huge fan of pumpkin anything but the caramel drizzled on top would be perfection. Great photo as well!

    Reply
  17. Jenn says

    October 26, 2009 at 5:34 pm

    I think of candy when Halloween comes to mind then pumpkin. ;-D

    Looks delicious!! I love all that caramel on top.

    Reply
  18. Charmian @ Christie's Corner says

    October 26, 2009 at 5:37 pm

    What a great blog event.

    I like my pumpkin pie Mennonite style – topped with whipped cream and drizzled with maple syrup. But I'm willing to try something like this — if you insist (or not).

    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
  20. teresa says

    October 26, 2009 at 7:21 pm

    i don't think i'll ever get sick of all the pumpkin! this looks fantastic!

    Reply
  21. Fitness Foodie says

    October 26, 2009 at 7:28 pm

    Nothing says fall then a great piece of pumpkin pie!

    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
  23. The Duo Dishes says

    October 26, 2009 at 10:04 pm

    Mmmm caramel. Share share share.

    Reply
  24. ana dane says

    October 26, 2009 at 10:33 pm

    amazing photo, kevin- what could be more fall than a slice of this pie?

    Reply
  25. Jenn/CinnamonQuill says

    October 26, 2009 at 10:43 pm

    I will definitely try caramel sauce on pumpkin pie; you always have the most brilliant ideas to transform ordinary fare into something really special!

    Reply
  26. Helene says

    October 26, 2009 at 11:40 pm

    This is a cute concept. I'm going to visit all the blogs. Great pumpkin pie.

    Reply
  27. figtree says

    October 27, 2009 at 12:53 am

    Beautiful photos..I want a bite!

    Reply
  28. Elizabeth says

    October 27, 2009 at 3:14 am

    It's my turn to bake pies for Thanksgiving this year and I have been looking for a way to zip up my traditional recipe. I bet my family would love this one!

    Reply
  29. Cakelaw says

    October 27, 2009 at 3:48 am

    Yum – a great idea!

    Reply
  30. Amanda says

    October 27, 2009 at 11:56 am

    This is so fun, I would have loved to have been involved! Great post Kevin!

    Reply
  31. Spryte says

    October 27, 2009 at 3:30 pm

    OMG!!!! Gingersnap Crust??? Drizzle with CARAMEL???

    YUM!!!!!

    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
  33. Cyndi says

    October 28, 2009 at 11:01 pm

    Yum! I love the idea for a gingersnap crust.

    Reply
  34. Kevin says

    October 29, 2009 at 3:28 am

    Is it 1/4 CUP of maple syrup, or something else?

    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
  36. Kevin says

    October 29, 2009 at 9:52 pm

    Kevin: Yes, 1/4 cup maple syrup.

    Reply
  37. Kevin says

    October 29, 2009 at 10:31 pm

    argas: You could replace the maple syrup with a golden syrup or a corn syrup.

    Reply
  38. argas says

    October 30, 2009 at 10:14 am

    Thank you Kevin. I'll see if a can find any of that! 😛

    Reply
  39. Kevin says

    October 31, 2009 at 5:27 am

    Thanks for the clarification.

    Reply
  40. Snooky doodle says

    October 31, 2009 at 2:57 pm

    oh this pie looks delicious! Mine turned out a disaster, have to try this one now 🙂
    Happy Halloween

    http://maltesebakes.blogspot.com/

    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
  42. Kevin says

    November 2, 2009 at 11:25 pm

    Kacie: My pie plate is about 9 inches across at the top and a little under 2 inches deep.

    Reply
  43. redkarryn says

    November 16, 2009 at 1:16 am

    Do you actually make the pumpkin puree, or purchase it at the store? This looks amazing, btw!! Not weight watchers friendly, I imagine. 😛

    Thanks for posting!
    Promise
    http://mylittlepail.com/pumpkin-pie-history-recipe/

    Reply
  44. Kevin says

    November 16, 2009 at 11:17 pm

    redkarryn: I make my own pumpkin puree though you could easily save time by buying it.

    Reply
  45. Jeanne says

    November 18, 2009 at 1:28 pm

    Holy moly, how did I miss this? Just followed the link from your DMBLGiT entry and started drooling… The gingersnap crust is inspired!

    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
  47. Pamela says

    November 28, 2009 at 7:36 pm

    Yours was the first recipe I found online that added bourbon to a pumpkin pie. Thanks for confirming my idea about that!

    Reply
  48. Rookie Bebe says

    December 30, 2009 at 4:13 am

    Amazing! Made this today. Amazing! So worth the work!

    Reply
  49. pita bread says

    May 6, 2010 at 9:22 am

    Oh, it makes me dream of November already now. It looks very tasty, I will surely make it this Halloween.

    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
  51. RainbowEU says

    October 18, 2010 at 11:10 am

    How can I un-RSS your blog? It was good while you were away. Ever since you came back, I can't stop drooling all over my desk and keyboard!

    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
  55. Recipe360 says

    December 4, 2010 at 6:37 pm

    if only there was pumpkin pie year round…

    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
  63. Anonymous says

    October 15, 2012 at 2:41 am

    Gluten free gingersnaps take about 1/2 the butter in my experience. Also, the pie didn't set up for me.

    Reply
  64. Anonymous says

    October 25, 2012 at 6:52 am

    Yikes! I found 1/2 t of clove to be way too much! Crust was good, though.

    Reply
  65. Loly Llano says

    October 31, 2012 at 8:42 pm

    Spectacular all your pumpkin recipes! You could not install a translator on your page to get the recipes in Spanish?

    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
  67. Anonymous says

    November 16, 2013 at 3:38 pm

    I have been practicing desserts for the big day. I've now tried two of yours and both turned out perfectly!! I use the plain pumpkin pie (cuz you gotta keep tradition, too, right?) found here. (http://www.funnytummycafe.com/2013/11/08/perfect-pumpkin-pie/) It fit in with this recipe of yours as if they were long lost siblings. Hooray!
    ~Kara (I don't have any of the profile options… the only reason I'm Anonymous:)

    Reply
  68. Carole Mason says

    October 9, 2019 at 12:34 pm

    Hello Kevin ~
    I have a question regarding the Bourbon used in this Pumpkin Pie recipe; even though I realize it’s an optional
    ingredient. I’m wondering if after baking it, the alcohol will have cooked out of it leaving just the flavour ~
    or, will it still have the same result of potency? We have to be a bit careful with some guests who would be
    attending our meal. I would never serve anything questionable.
    Thanks, so much…..
    Carole

    Reply
    • kevin says

      October 10, 2019 at 9:50 am

      Hi Carole! Some of the alcohol, but not all, will be cooked out. If you are concerned about the alcohol, please omit and add an extra teaspoon of vanilla extract. (Also: Use an artificial vanilla extract as real vanilla extract is usually made with alcohol as well.) Enjoy!

      Reply
  69. Nancy Silva says

    November 18, 2019 at 7:45 pm

    Hi, Kevin. I’m planning on making this pie for Thanksgiving. It looks really good, and full of pumpkin flavor. I’m also excited about the gingersnap crust. I’m a little confused, though. Several people refer to bourbon in the recipe, but I can’t find it! How much do you suggest? Thanks!

    Reply
    • kevin says

      November 19, 2019 at 8:51 am

      One of the options for this recipe is to add 2 tablespoons bourbon to the filling!

      Reply
      • Nancy Silva says

        November 24, 2019 at 1:21 pm

        Thanks, Kevin. I guess I need to read more carefully. I’m making the crust dough now and sticking it in the freezer so it will be ready to go for the holiday.

        Reply
  70. Carole Mason says

    November 20, 2019 at 7:25 pm

    I’m not too confident about receiving a response; I haven’t so far.
    But, here goes…! Family doesn’t like Ginger….anything. If this wonderful dessert was for me alone, I wouldn’t
    hesitate for a minute.
    I’m wondering what other type of cookie could make a good replacement for it. I like the idea of a different crust other than the usual crust.
    Regards,
    Carole

    Reply
    • kevin says

      November 21, 2019 at 1:16 pm

      You can use vanilla wafer or graham cracker crumbs (Or even Oreo cookie crumbs) in place of the gingersnap cookies for the crust. Enjoy!

      Reply

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