Best Gingersnap Pumpkin Pie
A silky smooth, boldly spiced, and super flavorful pumpkin filling and sweet and spicy gingersnap cookie crust combine to make this gingersnap pumpkin pie recipe the very best. It’s sure to become a holiday favorite for your family too! Gluten free friendly.
Creamy, dreamy pumpkin pie with a gingersnap crust
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. Since then, Thanksgiving dinner is not complete without her pumpkin pie, still made the “wrong way,” each and every year.
This pie began with Jane’s tried-and-true version of Libby’s recipe, but… I fiddled with it a bit. Okay, quite a lot. But it’s now the very best pumpkin pie a girl could ask for.
Our family is very traditionalist when it comes to our fourth Thursday in November feast: classic roasted 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, 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.
Why you’ll love this gingersnap pumpkin pie
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, while many pumpkin pie recipes call for evaporated milk or heavy cream, I kept the sweetened condensed milk from my childhood for nostalgia’s sake (but also cut back the sugar a bit), added more spice, fresh ginger, and an extra egg yolk for creaminess.
And finally, cooking the pumpkin purée with the sugar and spices prior to baking – a technique borrowed from Cook’s Illustrated – cooks off 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. It’s key to the lusciously smooth texture of the pumpkin filling, so don’t be tempted to skip this step!
Gingersnap Pumpkin Pie Ingredients
This pumpkin pie comes together mostly with traditional ingredients, and a couple you might not expect. Here’s what you’ll need to make it:
- pumpkin: of course! If you’re buying canned pumpkin, be sure to choose pumpkin puree and not pumpkin pie filling, which is already sweetened and spiced. I typically use Libby’s but you can also make your own.
- white and brown sugar: for sweetness and caramel flavor.
- fresh ginger: this is a generously spiced pie, and fresh ginger adds a lovely, fresh and zingy spiciness that is a welcome balance to the sweet pumpkin filling. For a more mild flavor, you can also use half as much ground ginger.
- cinnamon and cloves: cozy, warming spices for that familiar pumpkin pie flavor. You can also substitute premade pumpkin pie spice.
- salt: just a pinch to intensify the other ingredients.
- sweetened condensed milk: provides sweetness and is key to the lusciously smooth and creamy texture of this pie.
- eggs: it wouldn’t be a true custard without eggs, which provide thickening and structure. You’ll need two eggs plus a yolk for added richness.
- vanilla: just a splash of vanilla for complexity and to enhance all the other flavors. Be sure to add the vanilla last, off the heat, for the best flavor.
The pumpkin custard filling combines with a sweet and spicy gingersnap pie crust. It’s a twist on a classic graham cracker crust made with crisp ginger cookies, brown sugar, ginger, cinnamon, and butter that takes this pumpkin pie to a whole new level.
Find all the exact measurements and instructions in the recipe card, below.
How to make the best pumpkin pie
- Prepare the gingersnap crust: I use a food processor for this, because it’s quick and easy, but you can also mix the crumbs by hand. Bake the crust for a few minutes while preparing the pumpkin custard.
- Cook the pumpkin filling: Combine the pumpkin, sugars, and spices and cook the mixture for a few minutes. It will sputter and begin to caramelize, then become smooth and glossy as the milk, eggs, and vanilla extract are whisked in.
- Bake: Pour the filling into the prepared crust. We start at a higher baking temperature, then lower it to fully cook through, ensuring a silky, crack-free filling. Be sure not to overbake!
- Let cool: You’ll need to let your pie cool for 2-3 hours before slicing and serving with big dollops of whipped cream.
I should add, that while I designed the recipe as written below for a 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). It’s super silky, gingery, indulgently creamy pumpkin pie perfection, and destined to become another family-favorite. Happy baking!!
Gingersnap Pumpkin Pie FAQs
I typically use Mi-Del gingersnap cookies or Trader Joe’s Triple Ginger Snaps. I have not had good luck with Nabisco Ginger Snaps. You’ll want to choose a thin, crispy cookie with lots of spicy ginger flavor to balance the sweetness of the filling.
Sweetened condensed milk will give you the silkiest, creamiest texture. The next best substitution is evaporated milk, followed by heavy cream. I do not recommend using regular milk. For a dairy free filling, use full fat coconut milk.
Don’t over-whisk the eggs. Tap the bottom of the pie pan on the counter to release air bubbles before baking. Be sure not to over bake (see below). The sweetened condensed milk, extra egg yolk, and low baking temperature also help to ensure a crack free filling!
The pie is ready to come out of the oven when the edges are set but the center of the filling still has some jiggle to it. It will continue to cook through residual heat, so it’s important not to over bake.
A bit. I usually make this pie the morning of, and the night before works too. Let the pumpkin pie cool fully then refrigerate until ready to serve.
This pie is very best the day of, but if you have leftovers, they’ll keep in the fridge for 2-3 days before things get a bit sad and soggy.
This pie can easily be made gluten free by using gluten free gingersnaps in the crust. I’ve used Mi-Del gluten free gingersnaps with success. See the recipe notes for more.
Looking for more pumpkin desserts? Try these next:
If you make this gingersnap pumpkin pie, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura
The Best Gingersnap Pumpkin Pie
- Prep Time: 20 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 30 mins
- Yield: 1 9-inch pie or two 8-inch tarts 1x
- Category: Baking, Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
A silky smooth, boldly spiced, and super flavorful pumpkin filling and sweet and spicy gingersnap cookie crust combine to make this gingersnap pumpkin pie recipe the very best. It’s sure to become a holiday favorite for your family too!
Ingredients
Gingersnap Crust
- 2 – 2-1/2 cups gingersnap cookie crumbs ¹
- 2 Tbsp (26g) light brown sugar, packed
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 cup (113g or 1 stick) unsalted butter, melted ¹
Pumpkin Custard Filling
- 1 (15 oz) can pure pumpkin puree
- 2/3 cup (132g) granulated sugar
- 2 Tbsp (26g) light brown sugar, packed
- 2 tsp fresh minced ginger
- 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
Instructions
Gingersnap Crust
- See recipe notes below for gingersnap crust tips and troubleshooting.
- Preheat the oven to 350℉. 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 ¹ and pulse until combined.
- Spoon the crumbs into a ungreased 9-inch pie pan,² 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.
- Bake for 5-8 minutes, then remove from the oven and let cool for at least 10 minutes.
Pumpkin Pie Filling
- Heat the pumpkin, sugars, ginger, cinnamon, cloves and salt 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.
- 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(s).
- Bake for 30 minutes at 350℉, until the edges of the filling are just starting to set.
- Turn the oven down to 325℉, 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.
- 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 the pie can be made in advance and will keep for 2-3 days in the refrigerator. Enjoy!!
Notes
- ¹ Graham 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. Even the humidity in your kitchen can come 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 (10oz or about 45-50 cookies), 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.
- If your gingersnaps are very sweet, you can reduce or omit the brown sugar in the crust. This pie is best with a strongly spiced ginger cookie crust.
- For gluten free pumpkin pie: Simply use gluten free gingersnap cookies such as these from MiDel. Note that they are 8 oz bags instead of 10 oz and will yield about 2 cups of cookie crumbs, so you may need a bit less butter. Several readers have also had good results with the gluten free gingersnap cookies from Trader Joe’s.
- Substitutions for sweetened condensed milk: You’ll get the best flavor and texture using sweetened condensed milk, but if you’d prefer a less sweet pie, you can also use 1 cup of evaporated milk, heavy cream, or full fat coconut milk.
- ² Make sure you are using a 9-inch pie pan that is deep dish, or at least 2″ tall, with a minimum volume of 5-1/2 cups. If that’s not feasible, you can also divide the pie into two smaller pans (reducing the baking time), or bake any extra filling in a couple of small oven-safe ramekins.
Keywords: gingersnap pumpkin pie, pumpkin pie, cookie crust, brown sugar, creamy, gluten free, best,
Originally published November 21, 2014. Updated with recipe notes and baking tips.
OMG! This was fabulous even though I had to make a slight change and use coconut cream instead of evaporated milk as my daughter is allergic to milk.
★★★★★
I’m so happy to hear that! Love that coconut cream worked just as well 🙂 Thanks so much, Elizabeth!!
How much coconut cream did you use? I full can? Sounds like a wonderful substitution!
Hi, Brooke! I would use 1-1/4 cup of coconut milk, which is probably less than a full can. Enjoy!
I tried this recipe last night in preparation for the holidays this year and… it is amazing! My husband and I have a new favorite. You took pumpkin pie to a whole new level! Thank you!! Can’t wait to make it again!
★★★★★
Thank you so much, Julia!! So happy this will be a part of your holiday celebrations 🙂
haven’t tried yet but I certainly plan to. I did have a question, can I use pureed pumpkin or does it have to be canned? my family has done a pumpkin pie from can only once and we all hated it. my mom has always made her own pumpkin puree to use for pies. she’ll get a medium sized pumpkin, cut it in half, scoop out the seeds and guts and then bake it on a cookie sheet until the skin is a little burnt. I don’t know for how high or how long i’ll have to ask her. but afterwards she just lets them cool before skinning them and pureeing the flesh in a food processer. i’d love to try this recipe with fresh pumpkin puree so let me know if you think it’ll work cause I know there’s a world of difference in taste between fresh pumpkin and canned.
★★★
Hi, Evelyn! Yes, you can absolutely use homemade pumpkin puree, but you’ll want to make sure the texture ends up similar to canned pumpkin (which generally has less moisture) to maintain the same creamy texture. It’s worth keeping in mind that most canned pumpkin (Libby’s in particular) is actually made with an exclusive variety of butternut squash which gives it a thicker, less watery consistency. But you can release some extra moisture and match that texture by putting the homemade puree in a fine-mesh sieve over a bowl to drain some off some of the liquid, or blotting with a towel, or simply cooking a little bit longer along with the sugars in the first steps of the pie recipe to achieve the same results. Hope that helps! Enjoy!!
Can this be frozen then thawed to room temp?
Hi Kirstin! I haven’t tried this, but I’m guessing it wouldn’t be the best idea. I’m not sure the texture would hold up.
Is there anything I can substitute for the eggs? I have an egg allergy 🙁
Unfortunately no, not for this recipe 😕. My son has an egg allergy too though, and I’ve actually been working on an egg free version. It’s tricky!! Hoping to have an update soon…
Do you know an easy way to adapt this for a 9″ springform pan?
Hi Kelly! I haven’t tried this, but have an almost identical recipe (also on the blog) for pumpkin pie bars that bake in a 9×9 square baking dish so I’m guessing it should work well. The baking time should be similar. You may possibly need more crumbs to go up the sides of the pan. Definitely bake on a rimmed baking sheet to corral any drips! Enjoy!!
My mother-in-law has made the BEST pumpkin pie at Thanksgiving for the last three years. I asked her for her recipe so I’ll be prepared this year as we wont be seeing my husband’s family until Christmas. She told me she got it from your blog. Can’t wait to make my own gingersnap pumpkin pie this year! You’ve got a new fan.
★★★★★
Oh, I’m so happy to hear that! Thanks, Erica!!
I always found pumpkin pie to be plain and opted for pecan or even apple, however with the additions of ginger and a gingersnap cookie crust I am obsessed! This turned out so creamy and complex. I followed the recipe exactly, only adding some cardamom to the filling.
★★★★★
Thank you so much, Katy!! Love the addition of cardamom 🙂
We made this and it was AMAZING. So amazing, that our neighbor who tried it asked if I could make it for her using coconut milk instead of condensed. Do you know if that’s possible?
I’ve been dying to try this, actually! I’m almost positive it will work (using full-fat canned coconut milk), but I haven’t had a chance to test it yet. Would love to know how it goes! 🙂
This recipe surprised me. I hadn’t ever made pumpkin pie where the filling is cooked ahead of time, but boy, what a wonderful texture. I made one big mistake – I misremembered the recipe and reversed brown sugar and white sugar quantities (so put in 2/3 cup lt brown and 2T granulated). The outcome was a much-too-caramel and not pumpkiny enough flavor, but that’s my fault entirely, and the pie still tasted good. I will definitely make this again. I did use evap. instead of condensed milk and it was plenty sweet. The filling was a bit soft, so next time I’ll use the evap again and probably add one more egg yolk just to tighten it up some. I’m not used to cooking with condensed milk, but think there is more density to it than evap. If that doesn’t work as planned, time #3 I’ll reduce the sugar and go with condensed. Testing this recipe is going to be sooo tasty!
The crust, btw, is wonderful. I baked it in a glass pie pan so I buttered the pan lightly and it worked really well. I was slightly short on gingersnaps so I toasted about 1/2 cup of pecans and ground them with the cookies. It worked just fine, but the pecan flavor was overwhelmed by the ginger flavor, so I wouldn’t recommend it as recipe improvement.
I’m a great fan of pumpkin pie, and this one absolutely rocks! Hubby loves it too. Thanks for a great recipe.
★★★★★
Lots of compliments on this pie when I made it for Thanksgiving this year! I personally likegetting more of the actual pumpkin flavor of a basic recipe like libbys a little more so I am going to try and use this recipe with less added sugar next time(and more spices as I usually do add more spices to any pumpkin recipe i find bc most don’t have as much as I prefer) and see if it turns out still. Other than that the texture and the flavor are amazing, I have still ended up eating the bit that didn’t fit in the pie pan and the leftovers because it is still delicious!
★★★★
The pie was wonderful. Except for one thing. 2/3cup of granulated sugar AND a whole can of condensed milk?! I had my doubts but I tried it anyway. Although I only added about half the can of condensed milk. The pie was silky BUT way way too sweet. I recommend using either the sugar or the can of condensed milk. Not both. I would also add another egg yolk and a bit of heavy cream. The pie did come out beautiful, deep orange color and no cracks. I used biscoff cookies for the crust and it was perfect.
★★★★★
I really enjoyed making this pie and Laura’s detailed instructions were easy to follow. This was my first time making a cookie crust and it turned out perfect. I did find the filling quite a bit too sweet for my taste, so next time I’ll probably significantly reduce the granulated sugar or leave it out all together. Thanks for the recipe!
★★★★★
I first used your recipe for this pie a few years ago at our family Thanksgiving meal, and my grandkids couldn’t get enough of it. Every year now it is a must have item at Thanksgiving dinner. I had to make two this year! My son and his wife took some home for leftovers . I think the gingersnaps really compliment the traditional pumpkin pie flavors. Anyway, thanks for the recipe, my family and I are certainly fans.
★★★★★
This recipe had a lot of issues for me and I do this professionally. Way too much butter in the crust cake out in pools. Had about 3 cups of extra filling left over. Hopefully it tastes fine.
★
I’m surprised to hear that you had 3 cups of filling left over, as the recipe only makes a little over 4 cups total. Did you use a standard 9-inch pie plate? As a professional baker I’m guessing you’re familiar with making cookie crumb crusts, but there are also extensive recipe notes about the ratio of gingersnaps to butter, to avoid having the excess you’re describing. Gingersnaps vary greatly by brand, and you’ll notice that I suggest starting with 6 Tbsp of butter and working up to 8 Tbsp as needed. Also, wish you had waited to actually taste the pie before you rated the recipe only one star.
I made the double batch of the recipe and also had 2-3 cups of left over pie filling. I used disposable aluminum pans, do you think this is why?
It could be! That’s a lot to have left over. I don’t currently have any disposable aluminum pans to measure, but I think they may be smaller. The 9-inch pans I have (glass and aluminum) hold between 4 and 5 cups in volume. You can also use two 7-1/2-inch tart pans, which hold about 3 cups each. Hope that helps and that you enjoyed the pies!!
Way too sweet. I doubled the spices and ginger and I can hardly taste them over all the sweetness. If I make this again, I’ll stick with condensed milk only in the filling and leave out the sugars.
★
This looks fantastic! I had already set my sites on using Trader Joes Triple Ginger Snaps for my crust and in looking for a recipe came across this (I love your site so am confident it will be good.) Going to use a long narrow tart pan and a big round one. Wish me luck!
Oh, those TJ’s triple ginger snaps are SOOOOO good. They’ve become my go to for this pie and any other gingersnap crusts. Hope your pies turn out beautifully! Happy Thanksgiving! 🙂
I would like to know what substitutions I can use to make this less sweet. I’m looking forward to trying this tomorrow. Thanks!
★★★★★
Hi Lisa! You could try testing this with less sugar or use evaporated milk instead of sweetened condensed, but I haven’t tested the recipe this way, so I’m not sure if the pie will turn out the same way. Happy baking 🙂
hi! if i make this recipe in two 7 1/2 inch tart pans, will the cooking time be the same as above?
Hi, Kristina! Two tarts will likely bake faster because they’re not as deep. I would check the tarts at 20 minutes to see if the edges are beginning to set (they may still need a couple more mins). Then once you turn the oven down to 325*, start checking around 15-20 minutes. The filling should be set but still have some jiggle to it. They’ll continue to cook as they cool. Hope that helps!! 🙂
I love this recipe and have made it several times. My only problem is how do you prevent the crust from sticking to the bottom. The entire crust is glued to the bottom.
★★★★★
Hmmm. I’ve never had this happen! If anything the crust tends to err on the side of being too buttery… Have you had this happen more than once? Tell me about your pan. Are you making this is in a pie pan or a tart pan with a removable bottom? Metal/glass/ceramic? If you’re using a tart pan, you could remove the sides and then try to get something thin and flat around the edges/underneath (thinking like a bench scraper or a thin metal spatula) to loosen it. You could also try baking it with a round of parchment paper on the bottom (though I’ve never needed to do this). Let me know if you still have questions! 🙂
I am a big graham cracker cookie crust fan for my pies, and always had this same problem. I fixed it by 1. Not using PAM anymore 2. Greasing with butter and/or 3. Using non stick pans. This easily solved my problems, though that parchment paper option sounds like guaranteed stick free success