November 21, 2014

Gingersnap Pumpkin Pie

Gingersnap Pumpkin Pie | Fork Knife Swoon @forkknifeswoon

Many years ago, my Aunt Jane, then a teenager, was tasked with preparing the grand finale of the family Thanksgiving meal: the pumpkin pie. She followed the classic Libby’s pumpkin pie recipe, the one from the side of the can, but made a small mistake, accidentally substituting sweetened condensed milk for the evaporated milk called for in the recipe.

Well the pie turned out so creamy and indulgent that the mistake stuck, and since then, Thanksgiving dinner is not complete without her pumpkin pie, still made the “wrong way,” each and every year.

Silky Gingersnap Pumpkin Pie | Fork Knife Swoon @forkknifeswoon

This pie starts with Jane’s tried-and-true version of Libby’s recipe, but… I fiddled with it a bit, as I’m generally wont to do.

Our family is very traditionalist when it comes to our fourth Thursday in November feast: (Overly large) turkey, oyster dressing, cornbread, sausage and apple dressing, candied yams, creamy mashed potatoes and my Grandma’s (and now Dad’s) out-of-this-world homemade turkey gravy, cranberry sauce and jelly, some sort of green vegetable side dish, an olive and celery plate, and Mom’s famous pumpkin bread… Everyone overeats, but still leaves room for a slice of, you guessed it, pumpkin pie, with big dollops of whipped cream.

While we don’t really deviate much from this annual menu, I think there’s always room for a small amount of tinkering with the recipes themselves.

I knew one thing for sure – the boring, plain old pie crust that accompanies almost every pumpkin pie ever, had to go. First thing. Instead, the pumpkin pie I imagined called for a fabulous, spiced gingersnap cookie crust, the perfect complement to the sweet pumpkin custard filling.

Next, cooking the pumpkin purée with the sugar and spices prior to baking evaporates some of the natural liquid in the pumpkin, but more importantly, thickens and slightly caramelizes the custard base, deepening and intensifying the flavors of the pie.

Gingersnap Pumpkin Pie | Fork Knife Swoon @forkknifeswoon

Gingersnap Pumpkin Pie | Fork Knife Swoon @forkknifeswoon

Many pumpkin pie recipes call for heavy cream, but I kept the sweetened condensed milk for nostalgia’s sake (while cutting back the sugar a bit), and added an extra egg yolk for creaminess.

I should add, that while the recipe, as written below, is designed for a standard 9-inch pie pan, on a whim, I baked these in two shallow, 7-1/2-inch tart pans. I just love those fluted edges. So tart or pie, you decide…

And. This. Pie.

It took no less than eight iterations to get this just right, but oh, was it worth it. My final recipe has all the classic, nostalgic flavors I’ve come to expect from a Thanksgiving pumpkin pie (Jane’s original version), and is super silky, gingery, indulgently creamy pumpkin pie perfection, and destined to become another family-favorite.

Silky Gingersnap Pumpkin Pie | Fork Knife Swoon @forkknifeswoon

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Gingersnap Pumpkin Pie | Fork Knife Swoon @forkknifeswoon

Silky Gingersnap Pumpkin Pie

  • Author:
  • Prep Time: 20 mins
  • Cook Time: 1 hour 10 mins
  • Total Time: 1 hour 30 mins
  • Yield: 1 9-inch pie or two 7-inch tarts

Ingredients

Gingersnap Crust

  • 12 oz (approx. 45-50) gingersnap cookies¹
  • 2 Tbsp light brown sugar
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted¹

Pumpkin Custard Filling

  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • 2/3 cup granulated sugar
  • 2 Tbsp light brown sugar
  • 2 tsp fresh ginger, crushed
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp fine sea salt
  • 1 (14 oz) can sweetened condensed milk
  • 2 large eggs
  • 1 large egg yolk
  • 1/2 tsp pure vanilla extract

Easy Whipped Cream

  • 2 cups heavy whipping cream
  • 1 cup confectioners (powdered) sugar, sifted
  • 1 tsp pure vanilla extract

Instructions

  1. Make the gingersnap crust: Preheat the oven to 350 degrees F. In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb. Add the ginger and cinnamon and pulse once or twice to combine. Pour in the melted butter and pulse until combined.
  2. Spoon the crumbs into a ungreased 9-inch pie pan, or two 7-1/2-inch tart pans (with removable bottoms) and use your fingers to gently divide the mixture into an even layer on the bottom and sides of the pan. Follow with the flat bottom of a measuring cup or glass to firmly pack the crust into the pan.
  3. Bake for 5-8 minutes, then remove from the oven and let cool for at least 10 minutes.
  4. Meanwhile, make the pumpkin filling: Heat the pumpkin, sugars, ginger, cinnamon, cloves and spices in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for 5 minutes, stirring regularly, until smooth and glossy.
  5. Remove from the heat and slowly stir in the condensed milk, whisking until completely combined. Whisk in the eggs and egg yolk, one at a time, whisking until completely combined after each addition. Stir in the vanilla. Pour the filling into the pie shell.
  6. Bake for 30 minutes, until the edges of the filling are just starting to set. Turn the oven down to 325 degrees F, and bake for another 25-35 minutes, until the filling is mostly set (the center will still be slightly jiggly). Cover just the crust with aluminum foil or a pie crust shield, as needed, if the crust starts to brown too quickly. The filling may bubble and puff up slightly as it cooks – that’s okay, it will settle as it cools.
  7. Remove from the oven and let cool for 2-3 hours until completely set. The pie filling will continue cooking through residual heat. Garnish with fresh whipped cream and serve chilled or at room-temperature. Best eaten the day of, but will keep for 2-3 days in the refrigerator.

Notes

¹Graham cracker/cookie crusts are a challenge to write recipes for, and I’ve gotten many questions over the years about this. There are a lot of variables – the brand of cookie, how finely you crush/crumble them, how firmly you pack the crumbs into the measuring cup, the density/sugar/moisture contents of your cookies, heck even the humidity in your kitchen probably comes into play. All these different factors demand different amounts of butter to moisten/hold together the crumbs without becoming greasy. This recipe was originally tested with MI-DEL gingersnaps, but I’ve used other brands with success. This is the ratio that works for me, but use your best judgment.

A few tips: the cookies should be crumbled to the point of resembling coarse sand. You don’t want to pulverize them completely into powder. Pulsing in a food processor works well. Don’t worry if there are a few larger bits of cookie here and there. You’ll end up with about 2 to 2-1/2 cups of crumbs.

Because there are so many different brands of gingersnap cookies, use your judgment when it comes to the butter/crushed cookie ratio. 1/2 cup (1 stick) of melted butter may be more than you need depending on the particular gingersnaps you use. Start by adding about 6 Tbsp of the melted butter to the crumbs. If they aren’t coming together or don’t seem damp enough, add a little more butter. If they seem excessively buttery, add more crumbs, and so on. You want a crumbly, moist crumb that can easily press into the tart pan.

Bake the crust(s) on top of a rimmed sheet pan to catch any butter drips. This is especially important if you’re using tart pans with removable bottoms.

Depending on the cookies you use (and your oven), the crust may take more or less time to pre-bake. Crispier cookies may bake (and potentially burn) faster than softer varieties. If in doubt, err on the side of less time in the oven. The crust will continue to bake when you add the filling. Cover the pie (or just the crust) with aluminum foil if it seems like it is browning too quickly.

²Make this pie gluten free by using GF gingersnaps – I (and several readers) have used the GF cookies from Trader Joe’s with great results.

Gingersnap Pumpkin Pie: My very favorite smooth and creamy pumpkin pie recipe with a gingersnap cookie crust via forkknifeswoon.com | @forkknifeswoon

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122 Comments

  • Reply
    Jillian
    December 6, 2017 at 1:58 pm

    This was UNBELIEVABLE!!! This will absolutely be my go to recipe now! The texture, the gingery goodness, holy yum! Thanks!!!

  • Reply
    Amy
    November 26, 2017 at 10:04 pm

    I made the crust recipe this year to go with my egg-less pumpkin pie and while the crust did burn a little, it was still very delicious. No complaints in my house! The brand of cookie I used was Ginger Snaps, by Nabisco. I pulsed 50 cookies (or so) in the food processor and ended up with about 2 1/2 cups of crumb + spices and 1/2 stick butter. Only cooked it 5 minutes at 350. No butter pooling. No crust puffing. What I will do differently next time is use the whole box of cookies for the crust because the crumb mixture did not fill the sides of the round 9″ pie pan I used – even though I pressed it with the bottom of a measuring cup (great tip, BTW). Thank you!

  • Reply
    Lori McGoran
    November 24, 2017 at 8:49 am

    Was online looking for a gingersnap crust recipe and came across this. First, I loved the story about how the recipe changed by mistake (usually the best way) and then I tried it. SO good. Am just having it again for breakfast (shhh, don’t tell anyone). This is going in to my recipe book. Thanks very much and happy thanksgiving…

  • Reply
    Roxy
    November 23, 2017 at 5:45 pm

    Holy sugar bomb! I followed the recipe exactly as written and it was waaaayyy too sweet for me. The sweetness of the cookie crust plus the sugar from the sweetened milk plus extra sugar was just overload. The texture was great, though. I cooked the filling and then blended in the milk and eggs with an immersion blender. I will definitely do that again, but cut down on the added sugar and probably go back to regular evaporated milk.

  • Reply
    Samantha
    November 23, 2017 at 10:04 am

    Hi, the crust keeps puffing up, what can I do to fix this?

  • Reply
    Patricia
    November 21, 2017 at 11:16 pm

    I wanted to try this recipe for Thanksgiving this year but I found a premade gingersnap crust would that work for this recipe ?

    • Reply
      Laura
      November 22, 2017 at 9:46 am

      Hi Patricia! Yes, this should work with a premade crust. You won’t need to pre bake it, and I would just watch it while the pie is baking to make sure it doesn’t brown too quickly (cover with foil if needed). Happy thanksgiving!!

  • Reply
    Jay
    November 16, 2017 at 3:36 pm

    On the hook for a pie this year and since the flavor of this was so awesome last time I did it this one is back :). One question from a novice that may seem silly but…. When it comes to the crushed ginger in the filling, how do you remove it after cooking. I failed miserably the last time and a few people ended up with a chunk of ginger. I have a larger mesh strainer this time but I’m sure I’m missing something obvious.

    • Reply
      Laura
      November 18, 2017 at 12:36 pm

      Hi Jay! I’m so happy to hear you loved this pie last year 🙂 Now, tell me what your ginger looks like, because I think we’ve got a miscommunication here somewhere! The crushed ginger should be very finely minced, almost like a paste, that mixes in well with the filling – you shouldn’t end up with large pieces or need to strain it out. You can buy it in a jar already crushed (usually in the produce dept or Asian section of the grocery store) or you can take peeled, fresh ginger, mince it finely, and use the side of a large knife or tool to smash the ginger into a cutting board. I’m lazy so I usually go the jar route (it’s easier to scoop out exactly how much you need that way too) and it lasts forever in the fridge. Hope that helps and please let me know if you have any other questions!! Happy baking!

      • Reply
        Jay
        November 18, 2017 at 3:35 pm

        Perfect, I will pick some up today. And yes when I saw crushed ginger I just googled and ended up with an explanation of ; grate, crush with spoon or glass to give a bigger surface area. So I figured it was kind of steeping in the filling. -.- Like I said missing the obvious.

        • Reply
          Laura
          November 19, 2017 at 8:36 am

          Not at all! I think you could use one large chunk of smashed ginger (that you did remove before baking), and steep it in the filling, but you’ll probably get more flavor out of the crushed/minced. The jarred stuff is so handy. Have a great thanksgiving!!

  • Reply
    Donna
    November 12, 2017 at 7:27 pm

    Hi Laura,

    Your recipe sounds yummy and I can’t wait to try it and let you know how it comes out.. How did you make such a beautiful scallop edge on the cookie crust! very pretty!

    • Reply
      Laura
      November 12, 2017 at 9:13 pm

      Hi Donna! The tart pans I use have a fluted edge, which makes it very easy 🙂 hope you enjoy!!

  • Reply
    Allison
    November 10, 2017 at 8:39 am

    I used 50 Trader Joe’s triple giner snap cookies for the crust, with just a smide less than one stick of butter. It did not fill the sides of my 9 in glass pyrex pie pan fully. The only thing I can think is that maybe I didn’t press it thin enough, though I did use a measuring cup to flatten the bottom and press up the sides? The crust baked ok, but pooled some butter around the inner edge. The short sides of the pie left me with over a cup of filling left over, so I whipped up half a batch more of crust (way too buttery when halved) and baked in 5 muffin pan spots. They puffed way up and pooled a TON of butter, so I tried to soak up with a paper towel and reshape as they cooled. I filled with the remaining filling and baked about 5 minutes at 350 with the pie and then 15 minutes at 325. The pie was definitely set and the edges of the crust were getting a little too dark 🙁 and the mini pies were set. I think this needs a little fine tuning. Can you recommend a specific brand and quantity of gingersnaps that you use for a pie pan? I can tell already it’s going to be yummy, but I need to get the prep figured out before Thanksgiving.

    • Reply
      Laura
      November 12, 2017 at 9:57 am

      Hi Alison! Sorry to hear the recipe is giving you trouble. It sounds like the cookie crumb/butter ratio was off for you. I’ve updated the recipe notes (above) to address this – unlike graham crackers which are more consistent, gingersnaps seem to vary a ton by brand. I tested the recipe originally with Mi-Del gingersnaps, but have used other brands as well. You’ll want to end up with at least 2 cups of crumbs. I haven’t had the issue of the crust puffing up significantly, but I might try popping it in the fridge for a few minutes first, and only pre-baking it for five minutes instead of the full eight. I’d also cover the crust once you add the filling if it’s browning too quickly. Hope that helps! Let me know if you have any other questions 🙂

      • Reply
        Allison Wilhelm
        November 12, 2017 at 10:54 am

        Hey thanks for getting back! The minis actually turned out decent; the large definitely had an overdone crust. I think like you said my crumb:butter ratio was off. I’ll consult your updates before my next attempt!hel

  • Reply
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  • Reply
    Tess
    October 7, 2017 at 6:37 pm

    Best pumpkin pie I’ve ever had. I thought it was going to be really difficult to make, but it was great and seriously the best.

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  • Reply
    Lynda
    November 29, 2016 at 10:12 am

    This is going to be my permanent Pumpkin Pie recipe ! I make pumpkin pie every year and was told this was hands down best one I have made yet. It’s a keeper. Thanks for the recipe!

  • Reply
    Nan
    November 26, 2016 at 10:21 am

    I made this pie on Thursday and it was fabulous. Best pumpkin pie I’ve ever made and best pumpkin pie I’ve ever tasted. I used two fresh pie pumpkins and convection roasted them until they started to brown so there was very little moisture when I pureed them. I used the walnut pie crust recipe from food.com for more texture and interest. The combination was fantastic. Next time I would cut back on the sugar just a touch. Please thank Aunt Jane for me and for my Thanksgiving guests. We loved the pie!

  • Reply
    Andrea
    November 25, 2016 at 10:50 am

    I made this pie for Thanksgiving this year and it was fantastic! It even got my mother’s seal of approval! (No easy feat, I can assure you!) Super delicious pumpkin pie! 🙂

  • Reply
    Curtis
    November 24, 2016 at 6:15 pm

    Thank you for this recipe. I made it for Thanksgiving dinner today and it was a smashing hit! Kids and adults loved it, even though I forgot to add vanilla. 😂💕 I am trying to give it 5 stars, but for some reason I can’t click them.

  • Reply
    Charlotte
    November 24, 2016 at 4:37 pm

    I made this for Thanksgiving using a 10inch tart pan with a removable bottom. When it was done, I had a couple of tablespoons of butter to clean up from the bottom of my oven. It seems like the crust recipe calls for way too much butter. Must other crumb type crusts (graham cracker or chocolate cookie) use between 2 & 4Tbl. of butter, not a whole stick. We thought the pie tasted great and I did like the extra spices in the crust, but most of the crust was inedible since once it cooked, it was rock hard.

  • Reply
    Lorie
    November 23, 2016 at 4:50 pm

    I love the fresh ginger in the filling. Although the crust tastes wonderful, mine is bubbling over right now. I used 12 oz of ginger snaps but it did seem a bit much even for my 10 inch pie plate. Not sure where I went wrong.

    • Reply
      Laura
      November 23, 2016 at 5:28 pm

      Hi, Lorie! Hmm… I’m thinking it may be some miscommunication in how I wrote the recipe. I’m going to add a few notes to the instructions, because a couple of readers this week have mentioned the crust bubbling over, which is something I’ve never experienced, and hadn’t gotten comments about in the past. I wonder if it comes down to the type of gingersnap cookies we’re using. There seems to be a big range in the size/weight/density of different store-bought gingersnaps, and I think that’s throwing the volume off here… As a side note, I do find that it’s important to really firmly pack down the crust before baking (I use a flat-bottomed stainless measuring cup) to keep things in place.

      Would you mind sharing which brand you used or how many cookies made up 12 oz? And did it bubble over during the first prebake? Or after you’d added the filling?

  • Reply
    Susan
    November 23, 2016 at 8:36 am

    I was surprised to see the whipping cream calls for a cup of powdered sugar! Why so much?

    Also,my fluted tart tins are 9″ wide, not 7, about 1 1.4 in deep. I wonder if there will be enough filling.

    The recipe sounds great-love the fresh ginger addition to the crust!

    • Reply
      Laura
      November 23, 2016 at 8:48 am

      Hi, Susan! Powdered sugar is deceiving in its dry form, once it mixes with the wet ingredients it will reduce down to a much smaller quantity. That being said, feel free to start with half as much, or even a quarter, and adjust to your personal sweetness!

      The filling may be a bit lean in 9-inch tart pans, but though I haven’t tried it, I’m guessing you’ll be okay. In my smaller fluted tart pans (they’re really more like 7-1/2 inch), the filling goes completely to the very top of the crust. In the larger pans, they will likely cook faster so be sure to check the tarts after about 40-45 minutes in the oven, and then every few minutes to make sure they don’t overbake. Hope that helps! Enjoy, and happy Thanksgiving!!

  • Reply
    Kristy
    November 23, 2016 at 6:48 am

    I followed your recipe and my pies are in the oven as we speak. However, I actually weighed out 12 ounces of ginger snap crumbs and the crust completely filled p
    My nine inch pie dish? I put it in a ten inch and still had enough filling. Not sure how that worked out. I did whip the filling a little more bc I thought I wouldn’t have enough…..was counting in the extra air. Maybe those pie pans I have are really eight inch. Hmmmm.

    • Reply
      Laura
      November 23, 2016 at 7:41 am

      Hi Kristy! The weight actually refers to the cookies before they are crumbled with the sugar and spices. Because store bought gingersnap cookies vary in size weight, but most packages are in the 10-14 oz range, and I’ve found I’ve used between 45-50 cookies. Do you know how many you used to make the crumbs? I’m guessing the crumb weight yielded a but more than you needed here. The filling doesn’t need to be whipped, it should be fairly dense and custard-like when it goes in the oven. Sounds like you were able to make it all fit in your larger pans though, hope it comes out of the oven still beautiful and delicious! 🙂

      • Reply
        Kristy
        November 23, 2016 at 9:33 am

        Thank you! I bought two 16 ounce bags bc I was making two pies. So as I made the crumbs, I measured out 12 ounces per pie. I think 8 ounces of crumbs would have been enough maybe. Anyway, I think I baked them too long. I did 30 mins at 350 and 15 mins at 325; but my crust was burning ( even though I put pie rings on after 15 mins). The crust started burning pretty quickly. These are for tomorrow, but I scooped a little of the custard to try, and it was really good! Thanks for the recipe; I plan on trying it again on Christmas. I love that I don’t have to make pie dough anymore!

        • Reply
          Laura
          November 23, 2016 at 2:33 pm

          Is your oven pretty accurate on temps? Our oven has a few hot spots I have to be aware of, and ours also only barely fits two 9-inch pies, so it can be tricky. But the crust shouldn’t start burning that early. Next time I’d try prebaking the crusts for maybe just five minutes, adding the pie rings from the get go (once filled), or if all else fails, baking everything at 325°F. Hope that helps, and have a wonderful Thanksgiving!!

          • Kristy
            November 23, 2016 at 2:45 pm

            My oven is over 35 years old. I’m sure it doesn’t cook evenly, but it won’t die! I will try your suggestions next time. I couldn’t resist trying a little sliver and it tastes great! Thank you so much for responding so quickly, and for a terrific new recipe! Happy Turkey day!

  • Reply
    Kareen Smart
    November 22, 2016 at 3:24 pm

    Ive made the traditional pumpkin pie forever and wanted to try something new with the gingersnap crust. My crust bubbled over and made a big mess in the bottom of my oven. It also looks burnt. Where did I go wrong? Luckily I didn’t make this on Thanksgiving day so I can remake it.

    • Reply
      Laura
      November 22, 2016 at 4:04 pm

      Hi Kareen! I’m sorry to hear the crust bubbled over! Did it happen while you were prebaking just the crust or while the filled pie was cooking? I always bake my pies (any pie, not just this recipe) on a baking sheet to catch any drips, but with this pumpkin pie, that shouldn’t be an issue…

  • Reply
    Erykah
    November 20, 2016 at 11:40 am

    I want to use the crust as part of a pumpkin cheesecake. The cheesecake will be cooked at a higher temp and longer amount of time. Will the crust burn?

    • Reply
      Laura
      November 20, 2016 at 2:05 pm

      Hi, Erykah! How much hotter/longer? I would definitely suggest covering just the crust with aluminum foil if you’re concerned (I do this sometimes with the original recipe). It’s pretty flexible, but I can’t tell you for sure without knowing the other recipe details.

      • Reply
        Erykah
        November 21, 2016 at 4:06 am

        Thank you for replying so quickly!
        It says to bake the cheesecake at 550° for 12 minutes. Them at 200° for 1 1/2 hours

        • Reply
          Laura
          November 21, 2016 at 3:11 pm

          That 550°F temp makes me nervous… Even though it’s only for 12 minutes, I’m worried the gingersnaps might burn. Definitely cover the edges with aluminum foil (make a ring), and maybe skip the prebake step. I’m not as worried about the second temp/longer cooking, as I’m thinking the cheesecake filling should keep the crust from drying out. Honestly though, I’m not completely sure until you test it. I’d love to know either way how it turns out! 🙂

  • Reply
    Andy
    November 20, 2016 at 7:12 am

    I’m trying part of this recipe this year – the crust only. I made a pumpkin pie with gingersnap crust (Alton Brown’s) last year, and was a bit disappointed. Not enough material to begin with – I had to up the gingersnaps from his recommendation, which I think was just 7 oz. I also wanted more spice, so I’m happy to see here that the recipe calls for extra cinnamon & ginger. Should be good & spicy. I also made another adjustment – using white sugar instead of brown, in hopes that it will give me a crispier crust. Last year’s got a bit soggy. Pinch of salt, too. Happy thanksgiving, y’all!

    • Reply
      Laura
      November 20, 2016 at 2:02 pm

      Hi, Andy! I hope this version is more up your alley! I like my gingersnaps nice and spicy too 🙂 Have a wonderful Thanksgiving!!

  • Reply
    Shelly
    November 20, 2016 at 7:07 am

    Do you think I can freeze this pie after it cools and it will thaw ok?

    • Reply
      Laura
      November 20, 2016 at 2:00 pm

      Hi, Shelly! I haven’t tried freezing this pie, but I do think it will hold up well. The custard is quite creamy and solid, so it should be okay. Enjoy!

  • Reply
    Tess
    November 19, 2016 at 7:44 pm

    Trying this for my moms thanksgiving dinner next week! Wanting to do the two smaller tart pans. Is the cook time any different? Looking forward to it 🙂

    • Reply
      Tess
      November 19, 2016 at 7:45 pm

      Also, what’s up with the crushed fresh ginger? What’s the best way to do that? 🙂

      • Reply
        Laura
        November 20, 2016 at 1:58 pm

        You can buy jarred crushed ginger (usually in the produce section or Asian aisle), OR, you can peel and mince fresh ginger, then use the side of a large chefs knife to crush it into a cutting board. The smaller/finer it is the better it will incorporate into the custard, but don’t fret too much if it’s not perfect… 🙂

    • Reply
      Laura
      November 20, 2016 at 1:57 pm

      Hi, Tess! The cooking time for two tarts is about the same. I actually made two pumpkin tarts again this past weekend, and I believe I pulled them out at 50 minutes. The first 30 minutes at 350°F, and then 20 minutes at 325°F. The custard is pretty flexible, and I find once it begins to puff up and just barely jiggly in the center it’s done. Hope that helps, and please let me know if you have any other questions! Have a wonderful Thanksgiving!!

  • Reply
    Barb
    November 14, 2016 at 6:38 am

    I made this pie yesterday (trial run before Thanksgiving) and it was amazing! I didn’t make any changes to your recipe and it turned out delicious. My boy child doesn’t like pumpkin pie, so I always have to make 2 pies, not anymore. He loved it and so did everyone else. My new go to fall pie. Thanks for sharing.

    • Reply
      Laura
      November 14, 2016 at 4:53 pm

      Thanks, Barb! I’m so happy to hear that! I actually made this pie again (as two smaller tarts) over the weekend for a family get together, and was reminded again just how much I love it. Hope it’s a hit at Thanksgiving, as well 🙂

  • Reply
    Carla Krueger
    November 1, 2016 at 8:39 am

    The original libby recipe calls for evaporated milk and you use sweetened and condensed milk. Is this your change? I would like to make this but the different milk will make a big change in the taste.

    • Reply
      Laura
      November 1, 2016 at 9:58 am

      Hi Carla! There are several differences in my recipe from the original Libby’s version, and yes, the sweetened condensed milk is a big one. I don’t think you’ll notice the difference in milk flavor in a bad way at all, in fact, we find this pumpkin pie filling to be an even better version of the nostalgic original 🙂 Hope you like it as much as we do!!

  • Reply
    LaVon J. Pope
    November 1, 2016 at 6:44 am

    I have always used the condense milk in my pies, it’s make the texture and flavor better. I am going to definitely try the ginger snap crust with the pumpkin pie, sounds great.

    • Reply
      Laura
      November 1, 2016 at 9:54 am

      Thanks, LaVon! Hope you enjoy! 🙂

  • Reply
    Sue Pruitt
    October 23, 2016 at 7:41 pm

    Just made this pie and it is fantastic. Everyone at my book club loved it –even a lady who is not a fan of pumpkin pie!
    I couldn’t find regular ginger snaps at my store so used a mix of half gluten-free ginger snap crumbs and half Salerno butter cookie crumbs. Still turned out delicious! I also cut back in the white and brown sugar just a smidge (1/2 c white and 1 Tb brown) and filling was still nice and sweet. This is a keeper! Will make it for Thanksgiving. Thank you for sharing it.

    • Reply
      Laura
      November 1, 2016 at 10:00 am

      Oh, I am SO happy to hear that! Thank you, Sue!! I’ll have to try the pie with those butter cookies, that sounds fantastic. Hope you enjoy it again at Thanksgiving… 🙂

  • Reply
    Desirae
    October 22, 2016 at 8:12 pm

    Best Pumpkin Pie I have ever eaten, and I am usually not a fan. I used a fresh pumpkin (the light green kind, fresh from the pumpkin patch) roasted until tender and pureed. I did add nutmeg, and my cookies didn’t soak up all the butter for the crust so I will use less next time, but everything else was perfect. Anyway, I just had to thank you for sharing the recipe, my whole family loved it!

    • Reply
      Laura
      October 22, 2016 at 8:19 pm

      Thanks, Desirae! So happy to hear your family loved the pie as much as we do 🙂

  • Reply
    Brit
    October 9, 2016 at 1:37 pm

    Hi Laura,
    Thank you for sharing this recipe! I attempted to make it in two tart pans, but after the first 30 mins everything was already over cooked. Do you cook it for less time or at a lower tempature when making the tarts vs a 9 inch pie?

    • Reply
      Laura
      October 10, 2016 at 4:17 pm

      Hi, Brit! I’m so sorry to hear that your tarts overcooked! I cooked mine at the same temperature settings, but for less time at 325 (maybe 15-20 minutes). I used tart pans similar to these. They were on the middle rack, and I baked them on a light-colored sheet pan (my tart pans occasionally will leak). If yours were cooking super quickly, I might try just baking the (empty) crusts at 350, and then starting the custard-filled tarts at 325. That way they slowly bake all the way through. Hope that helps! Please let me know if you have any other questions!

  • Reply
    Rosemary
    October 3, 2016 at 9:28 am

    I have been using gingersnaps for years as I am not a good pastry maker, and as you say the flavour is very yummy. I am going to make yours, but I need to cook my homegrown pumpkin, our tradition. Have you ever tried ginger icecream instead of cream? I increase the ginger as we like the flavours, OMG soooo good.

    • Reply
      Laura
      October 10, 2016 at 4:20 pm

      Ginger ice cream would be amazing with this! Can’t wait to try that when I make my first pumpkin pies of the season 🙂

  • Reply
    PUMPKIN PIE | BRAIN AND THE WIND
    November 29, 2015 at 6:20 pm

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  • Reply
    101+ Pumpkin Desserts
    November 28, 2015 at 10:00 pm

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  • Reply
    Hogan
    November 27, 2015 at 11:52 am

    You just gained a new fan. I made this alongside a different pumpkin pie recipe for Thanksgiving, and I have to say it was the best pumpkin pie recipe I’ve ever had. Everyone loved it. The consistency was beautifully custardy and the spiciness and sweetness played off each other in such a vibrant way. We tossed the other pie

    • Reply
      Laura
      November 27, 2015 at 2:32 pm

      Wow, I think that’s just about the best compliment I could receive! Thanks so much for your comment, Hogan, and so glad you enjoyed the pie! 🙂

  • Reply
    Kendra
    November 26, 2015 at 5:32 am

    Do you think this would work well with homemade gingersnaps?

    • Reply
      Laura
      November 26, 2015 at 7:26 am

      Hi, Kendra! I haven’t tried using homemade gingersnaps but I definitely think it could work… I think you’d just want to make sure they were crispy and similar in texture to store-bought gingersnaps. Hope that helps! Happy Thanksgiving!

  • Reply
    s
    November 25, 2015 at 3:24 pm

    how do you crush the ginger…mine stayed in long pieces…can we mince too. and my custard was super liquidy…is that right

    • Reply
      Laura
      November 25, 2015 at 3:33 pm

      Hi S,

      You can use the side of a large chef’s knife to crush the ginger, or mince it as small as you can. You can also buy fresh, crushed ginger in a jar (usually in the produce section next to the fresh minced/crushed garlic). I tend to use that because it keeps in the refrigerator for months and is easy whenever you need just a teaspoon or two.

      The custard should be pretty thick before you pour it into the crust – it will be smooth and easily pourable but will still have some body to it… it shouldn’t be runny. The custard will firm up during baking/cooling though, so maybe don’t worry until it comes out of the oven?

      Please let me know if you have any other questions! Happy Thanksgiving!

  • Reply
    Thanksgiving Sides to Surprise Your GuestsRoom by Room Room by Room
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    November 24, 2015 at 8:48 pm

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  • Reply
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    November 24, 2015 at 12:58 pm

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  • Reply
    Eden
    November 23, 2015 at 8:25 pm

    This looks fabulous, and I can’t wait to try the sweetened condensed milk in the filling. I want to have a pumpkin/gingersnap item for a gluten free friend but already have another guest bringing a pumpkin pie. Do you think I could do it in a 9×13 pan as bars, just to look a little different?

    • Reply
      Laura
      November 23, 2015 at 9:31 pm

      I haven’t tried baking the pie as bars – but I’d love to know how it turns out! I think as long as the rectangular pan was about the same height as a pie pan (so the filling doesn’t get too deep) it should be fine. Hope it works!

  • Reply
    Daya
    November 23, 2015 at 11:48 am

    I made 50 mini tart pies for my co-workers in the Wilton 4.5″ pans. I was able to get 10 from each batch. At the end I tripled the recipe with great success. This is an amazing recipe it’s the best pumpkin pie I have ever had. I did omit the ginger in the crust and used the gluten free cookies mentioned in the comments. It was amazing!!!!

    • Reply
      Laura
      November 23, 2015 at 5:56 pm

      Thanks so much for letting me know, Daya! I’m so glad you enjoyed the recipe. I’ve used the gluten free gingersnaps from Trader Joe’s for the crust a few times, and they work wonderfully. Now I’m anxious to try mini pumpkin tarts as well 🙂

  • Reply
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  • Reply
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  • Reply
    Emily
    November 16, 2015 at 3:12 pm

    Wonderful recipe! Everyone who tried it raved about it. Held up well the next day. Will be making it again next week for Thanksgiving.

    • Reply
      Laura
      November 16, 2015 at 5:30 pm

      Thanks, Emily! So glad you enjoyed the recipe!

  • Reply
    heidi @ a week from thursday
    November 16, 2015 at 4:37 am

    This is the prettiest pie I’ve ever seen. I love the idea of using ginger snap cookies. I think I’ll give this a go for Thanksgiving.

    • Reply
      Laura
      November 16, 2015 at 1:00 pm

      Thanks so much, Heidi! I hope you love the recipe as much as we do! 🙂

  • Reply
    Amaryllis @ thetastyother.com
    November 10, 2015 at 2:27 am

    What a gorgeous pie and beautiful site, Laura! Thanks so much for sharing all these beautiful recipes!

    • Reply
      Laura
      November 10, 2015 at 12:51 pm

      Thank you, Amaryllis! 🙂

  • Reply
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  • Reply
    Bonnie Cashen
    October 31, 2015 at 10:45 am

    This was excellent! To die for. I’ll make it again! Can I make the crust without the 2 additional Tbs of brown sugar, since the cookies already have sugar in them?

    • Reply
      Laura
      October 31, 2015 at 11:57 am

      I’m so happy to hear that, Bonnie! I haven’t tried it without the sugar, but I wouldn’t think it would be a big problem. Maybe add a couple more ginger snaps so that the ratio of dry ingredients to butter is the same?

  • Reply
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  • Reply
    Vibeke
    September 14, 2015 at 5:02 pm

    I just came across your blog this evening and I am swooning all over my kitchen now.

    • Reply
      Laura
      September 15, 2015 at 11:11 am

      Thanks so much!!

  • Reply
    Tony
    March 5, 2015 at 4:23 pm

    You have Thanksgiving a week early every year?

    • Reply
      Laura
      March 5, 2015 at 4:56 pm

      Good catch 🙂 Fixed!

      • Reply
        Tony
        March 5, 2015 at 5:35 pm

        Of course, I found this recipe because I also accidentally used a can of sweetened condensed milk instead of evaporated milk – in tomato soup, with far less success than your Aunt Jane. So I can’t really talk. 🙂

  • Reply
    Valerie
    December 5, 2014 at 7:55 am

    I work at a restaurant, and I am in charge of making the desserts. My boss usually has me make the dessert for her holiday meals at home as well. This year her brother specifically asked for a pumpkin pie with a gingersnap crust. I researched so many recipes, and I decided to try yours because I liked that you said the crust holds up for a couple of days, whereas reviews on other recipes said they were soggy. Plus I wanted to try the sweetened condensed milk! I was so nervous, because I had never made a pumpkin pie before, believe it or not!
    Thanksgiving day my boss sent me a picture of everyone around the table giving a thumbs up! They said it was soooo good, even her nephew Warner, who won’t eat anything, loved it! My boss said that it was so rich, that next time she would cut the pieces smaller. Only drawback- they didn’t save me a piece! Thank you so much for this recipe, I plan on making this for my own family for Christmas.

  • Reply
    O
    November 28, 2014 at 9:01 am

    After years of just making the one on the back of the tin, I was fed up with the rather bland taste. Your recipe accentuates the pumpkin flavor amazingly well making both the filling and the crust simply delicious!! Thank you so much for sharing~ This was also the perfect recipe for my family members who eat gluten-free (Trader Joe’s makes gluten-free gingersnaps)!

    • Reply
      Laura
      December 1, 2014 at 9:09 am

      Thank you so much, O!! I’m so glad you loved the recipe as much as we do. I didn’t set out to make the pie GF, but that’s a good reminder… I’ll make a note in the recipe!

  • Reply
    Merlot
    November 27, 2014 at 9:18 pm

    Just made this for thanksgiving with my family and it was a huge hit! Thanks for sharing!

    • Reply
      Laura
      December 1, 2014 at 9:07 am

      Thanks, Merlot! So glad you all enjoyed it!!

  • Reply
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    November 27, 2014 at 6:21 am

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  • Reply
    Kelly
    November 24, 2014 at 5:41 pm

    So this is your aunt’s pie you mentioned – with tweaks! I love it, especially the gingersnap crust. Yum and thanks for sharing. Pinning now!

    • Reply
      Laura
      November 25, 2014 at 11:17 am

      Yes! Thanks, Kelly!!

  • Reply
    sue/the view from great island
    November 24, 2014 at 8:16 am

    What a beautiful pie, the gingersnaps make the perfect crust!

    • Reply
      Laura
      November 24, 2014 at 11:46 am

      Thank you, Sue!!

  • Reply
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    November 24, 2014 at 6:07 am

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  • Reply
    Annalise @ Completely Delicious
    November 23, 2014 at 10:49 am

    This is one PERFECT pie. Seriously gorgeous!

    • Reply
      Laura
      November 23, 2014 at 12:38 pm

      Thank you, Annalise!!

  • Reply
    Chani
    November 23, 2014 at 7:46 am

    This recipe looks so wonderful!! Love the gingers so crust and you’ve convinced me to try the sweetened condensed milk! Any recommendations on preparing things in advance??

    • Reply
      Laura
      November 23, 2014 at 12:38 pm

      Thank you, Chani! You can definitely make/pre-bake the crust the day before (I actually did that with the tarts you see photographed here). I kept the crusts at room-temperature (loosely covered in foil), then the next morning, when I made the filling, I popped the crusts back in the oven for something like 3-5 minutes (just to get them hot), then continued with the rest of the recipe.

      You can also make the whole pie a day or two in advance – it will keep refrigerated for several days. The pumpkin custard will stay nice and creamy, but the gingersnap crust will soften a bit. It doesn’t get soggy, but won’t stay as crispy as the day of. So it’s sort of personal preference, and also dependent on whether you want to serve the pie/tarts at room-temperature or chilled.

      Hope you enjoy! Let me know how it turns out! 🙂

      • Reply
        marilyn ayers
        November 9, 2016 at 4:24 pm

        Hi – really want to make this, but I only have a 11″ x 1″ round tart pan – will that work or will I need to add more filling?

        • Reply
          Laura
          November 10, 2016 at 11:27 am

          Hi, Marilyn! I haven’t tried this pie in that size pan, so I can’t say for sure, but I would think it would fit just fine, since tart pans are shorter than typical pie dishes. I think you may end up with a shallower pie/tart, so it might cook a bit faster. Be sure to watch it so that the filling doesn’t overcook, and please let me know how it turns out!

  • Reply
    Thalia @ butter and brioche
    November 22, 2014 at 8:45 pm

    This pumpkin pie looks SO delicious. Loving your photography of it especially… pinned!

    • Reply
      Laura
      November 23, 2014 at 12:29 pm

      Thanks so much, Thalia!!

  • Reply
    Ashley@blondegirlcravings
    November 22, 2014 at 8:11 pm

    Soooo pretty!!!!!!!!!!!

    • Reply
      Laura
      November 23, 2014 at 12:29 pm

      Thank you, Ashley!!

  • Reply
    Jocelyn (Grandbaby cakes)
    November 22, 2014 at 7:30 am

    This is seriously a stunner. So gorgeous!

    • Reply
      Laura
      November 22, 2014 at 9:57 am

      Thank you so much, Jocelyn!!

  • Reply
    Katrina @ Warm Vanilla Sugar
    November 22, 2014 at 6:18 am

    That gingersnap crust is gorgeous! Loving this pie!

    • Reply
      Laura
      November 22, 2014 at 9:57 am

      Thank you, Katrina!!

  • Reply
    Maureen | Orgasmic Chef
    November 22, 2014 at 12:25 am

    That pie is fit for a king. Or me. Let’s just say me. 🙂 This pie is outstanding all the way around.

    • Reply
      Laura
      November 22, 2014 at 9:57 am

      You! 🙂 Thanks, Maureen!

  • Reply
    Jaclyn
    November 21, 2014 at 11:26 pm

    Beautiful pictures as always! This pie looks perfect!

    • Reply
      Laura
      November 22, 2014 at 9:57 am

      Thank you so much, Jaclyn!!