Gingersnap Pumpkin Pie Recipe -
Gingersnap Pumpkin Pie Recipe
  • READY IN hrs

Gingersnap Pumpkin Pie

Recipe by  

"A spicy version of the all time favorite pumpkin pie."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
  3. Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
  4. Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.
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Reviews More Reviews

Most Helpful Positive Review
Aug 22, 2011

I noticed that quite a few people complained that the pie was watery, that the crust was soggy, or that the crust burned. So, when I made this, I left the sugar out of the crust, as the cookies are sweet enough already, and the sugar is what caused the crust to burn for some people. Also, I used a package of cream cheese instead of the can of evaporated milk, so that it would not be soggy. Finally, I have found from experience, that if I ever use any number but 3 eggs when a pie requires them, that I will be sorry, so I made it with 3. It turned out phenomenal! The crust was crispy and sticky like candy, and buttery too. The combination of ginger and pumpkin was just so wonderful, it took me right back to my childhood and made me feel all euphoric and happy.

Most Helpful Critical Review
May 02, 2003

gingersnap crust becomes soggy and blends in with the pumpkin


39 Ratings

Dec 01, 2003

I love this recipe. I was just about to add it but see someone already did. I changed the recipe a little bit to suit my taste. First of all, I just use the entire 15oz can of pumpkin. I never know what to do with the little bit of "extra" so I tried adding it. The pie came out great. I also add 1/2 tsp. ground ginger and substitute cloves for the nutmeg. My husband loves this too. He commented that the top tastes just a regular pumpkin pie, but that the crust is so much more flavorful. Well, I'm off to make one!

May 02, 2003

When baking this pie, note that it is watery when it is removed from the oven and will set as it cools. The flavor is good, but the texture a little thick; next time I will omit the cornstarch. It is not my favorite, but my family and guests loved it, so I will probably make it again.

Dec 03, 2003

I thought this pie recipe was great. Didn't have quite enough gingersnap crumbs so added some vanilla wafer crumbs with it and it worked fine. I certainly will make it again.

Dec 04, 2011

I used only the gingersnap crust portion of this recipe (I have my own pumpkin pie filling recipe), and it was fantastic! I did need to add an additional Tbl of butter to the crust to make it press into the pan without crumbling. The 2nd time I made this, I left off the sugar (the cookies have plenty!). Would do that again! One tip is to pour the filling almost all the way to the edge, that way, not so much crust is showing (the molasses in the cookies makes the crust look burned, although it isn't). Thanks for the recipe!

May 02, 2003

Very good. A nice twist on traditional pumpkin pie.

Nov 26, 2004

So much healthier than crusts made with shortening or lard, and everyone loved this pie! Said they preferred by far to traditional Pumpkin Pie. I used only 2 T. butter and baked my crust about 10 minutes because my gingersnaps were stale. I also used fresh ground clove instead of nutmeg. I had 8 3/4" pie tin, and had to bake 1 hr 10 m. This my new Pumpkin Pie


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  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 47.4 g
  • 15%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 356 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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