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.

pumpkin pie with gingersnap crust by

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.

gingersnap cookies via

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.

pile of pumpkins via

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!

a close up of gingersnap cookies on a baking sheet

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 recipe instructions below.

pumpkin pie with gingersnap crust by

How to make the best pumpkin pie

  1. 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.
  2. 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.
  3. 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!
  4. 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!!

slices of pumpkin pie via

Gingersnap Pumpkin Pie FAQs

What kind of gingersnap cookies are best for pie crust?

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.

Which kind of milk is best for pumpkin pie?

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.

How to avoid cracks in the top of the pie?

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!

How can you tell when pumpkin pie is done?

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.

Can you make pumpkin pie in advance?

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.

How long will gingersnap pumpkin pie last?

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.

Can I make this pie gluten free?

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

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pumpkin pie with gingersnap crust by

The Best Gingersnap Pumpkin Pie

  • Author: Laura Bolton
  • 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
  • Diet: Vegetarian


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!



Gingersnap Crust

  • 22-1/2 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


Gingersnap Crust

  1. See recipe notes below for gingersnap crust tips and troubleshooting.
  2. Preheat the oven to 350℉. In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb.
  3. Add the ginger and cinnamon and pulse once or twice to combine. Pour in the melted butter ¹ and pulse until combined.
  4. 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.
  5. Bake for 5-8 minutes, then remove from the oven and let cool for at least 10 minutes.

Pumpkin Pie Filling

  1. 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.
  2. 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.
  3. Stir in the vanilla. Pour the filling into the pie shell(s).
  4. Bake for 30 minutes at 350℉, until the edges of the filling are just starting to set.
  5. 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.
  6. Remove from the oven and let cool for 2-3 hours until completely set. The pie filling will continue cooking through residual heat.
  7. 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!!


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.

  • Category: Baking, Dessert
  • Method: Baked
  • Cuisine: American

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.

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  1. 12.26.21
    Emily said:

    How far in advance can I make this pie? It looks delicious!

    • 12.28.21
      Laura said:

      Hi Emily! I like this pie best when made the day of or the night before, but it will keep for 2-3 days. Enjoy!!

  2. 12.24.21
    Louann said:

    It’s in the oven

  3. 12.18.21
    dana casale said:

    I love the custard filling! I made molasses cookies a week ago that had gotten hard, so turned those into a gingerbread crust for this recipe. I’ve never used condensed milk in any pumpkin pie recipe — but surely will now! Makes for a really silky texture, and agree with other reviews – cooking custard ahead intensifies the pumpkin & spices. Thanks for this great recipe!

    • 12.19.21
      Laura said:

      Thank you so much, Dana!! So happy you enjoyed it 🙂

  4. 11.28.21
    Laura said:

    My daughter and I made this pie for Thanksgiving. The family declared it the best pumpkin pie they’d ever eaten I think cooking the custard is what makes the difference as it brings out the flavor of the pumpkin and the spices. I only used 1/2 cup sugar and used 1 teaspoon ground ginger instead of fresh ginger.

    • 11.28.21
      Laura said:

      Thank you so much, Laura! So happy to hear it was a hit 🙂

  5. 11.26.21
    Kathy said:

    Made this for Thanksgiving and it was great! I used ~10oz of trader Joe’s triple gingersnap cookies for the crust but probably could have added another oz of cookies. But this was tasty regardless!

    • 11.26.21
      Laura said:

      Thanks so much, Kathy!!

  6. 11.23.21
    Andrea Lev said:

    Such an awesome recipe. Incredibly tasty and great flavors. I’m not a big ginger person but everything balances really well! Making 2 of these for Thanksgiving this week! Thanks for sharing this recipe!

    • 11.23.21
      Laura said:

      Thanks so much, Andrea!! Happy Thanksgiving!

  7. 11.23.21
    Andrea Lev said:

    Such an awesome recipe. Incredibly tasty and great flavors. I’m not a big ginger person but everything balances really well! Making 2 of these for Thanksgiving this week! Thanks for sharing this recipe!

  8. 11.20.21
    Patty Bechstein said:

    I love this pie! And I’ve now used the fantastic gingersnap crust recipe for a plain white cheesecake (instead of graham cracker crust), and it was so much better than my original! I also tried using that crust with a low calorie pumpkin filling and then froze the baked pie. It looks very pretty, and I am looking forward to trying it. Not as luscious as the filling in this recipe, but with that crust, (using Trader Joe’s triple ginger snaps), that’ll give it pizazz!)

    • 11.20.21
      Laura said:

      Thanks so much, Patty!! 🙂

    • 11.21.21
      Melodie Cipollone said:

      I made this pie this morning to try recipe before Thanksgiving! It came out amazing! My husband loved it and keeps going back to kitchen for more! Looks like I may have to make 3 of these for Thanksgiving! Thanks for this amazing recipe

      • 11.21.21
        Laura said:

        Thank you so much, Melodie!!

  9. 11.19.21
    Jessica said:

    Can’t wait to make this! I’m interested in making it as a tart…but I have a 9″x1″ tart pan and an 11″x1″ tart pan. Is the recipe scaled for a deeper pie dish, or would the 9″ tart pan hold all the filling?

    • 11.19.21
      Laura said:

      Hi Jessica! The tart pans in the photos are 7-1/2” x 1” so if you’re making a single tart I would try the larger 11” pan. Also keep in mind that it will bake much faster in the shallower tart pan so be sure to watch the timing. Enjoy!!

  10. 11.15.21
    Cassandra Morris said:

    I have never in my life commented on a recipe blog post, but I had to come back and tell you that this recipe is… incredible. My husband and I aren’t huge fans of pumpkin pie, but decided to give this a try, and wow. This will absolutely be a staple of our Thanksgiving menu from here on out. Thank you!!

    • 11.16.21
      Laura said:

      Yay! So happy to hear that, thank you Cassandra!! 🙂

  11. 11.12.21
    Sandy said:

    I’ve been making this now for years….the BEST pumpkin pie I’ve ever tasted and it gets rave reviews when I take it anywhere.

    • 11.12.21
      Laura said:

      That means so much. Thank you, Sandy!!

  12. 9.19.21
    Marlene Nelson said:

    My family half of them anyways. looked at pumpkin pie as something to throw in the trash. That is until I found this recipe. I had just a little trouble making it. The first time because I burned the top. We scraped off the burnt part and ate it anyways. I thought this recipe is a keeper. So I made it again. This time watching more closely the temperature of the oven. The results were amazing! Not only did my family love it. They got the recipe and made it themselves. Now we look forward to fall. Where everything pumpkin is fixed and enjoyed. And this pie is at the top of my families list. Thank you so much!

    • 9.19.21
      Laura said:

      Thank you so much, Marlene!! I’m so happy to hear your whole family enjoys it! Happy baking!

  13. 12.17.20
    Kayla said:

    How long should I cook the crust if I’m just using the crust for a no bake pie?

    • 12.17.20
      Laura said:

      Hi, Kayla! I would bake for 8-10 minutes.

  14. 12.7.20
    Jessica said:

    Wanted to leave a comment here to thank you for this fantastic recipe! My sweetened condensed milk was expired (I’m embarrassed to say how long ago…) but I did have a fresh can of evaporated milk so I used that instead (the full can). Otherwise, I followed your recipe to a T and it came out perfect! I especially enjoyed the gingersnap crust and it’s so much easier than fussing with a pie crust. Thanks again and happy holidays to all!

    • 12.14.20
      Laura said:

      Thank you so much, Jessica!! So happy it was a hit 🙂

  15. 12.4.20
    Jennifer said:

    Is the crust more moist and not crispy?

    • 12.7.20
      Jessica said:

      Hi Jennifer, I just made this for Thanksgiving and loved it! The only gingersnaps I could find were the store brand at my local supermarket and they worked just fine. Definitely follow the notes regarding the amount of melted butter to add; you may not need the full 1/2 cup. The crust is not “crispy”, it is similar to a graham cracker-type crust you find on a cheesecake. I hope this helps you!

  16. 11.27.20
    Jen said:

    Crust bubbled up in the center. Turned soggy on the bottom after baking filling but the edges turned very hard.

  17. 11.27.20
    Tyler Jamieson said:

    As an experienced at-home baker, I took this recipe to the next level. Instead of the canned pumpkin, I’d recommend roasting a standard pie pumpkin (usually from Trader Joe’s) and swapping out 1/2 cup of ginger snaps with toasted crushed pecans. For an added bonus, I topped mine off with a cranberry-apple cider infused topping to give the pie and equal balance on sweet and tart flavors

  18. 11.27.20
    Sarah Perez said:

    I was searching for a pumpkin pie that would go above and beyond the usual fare for Thanksgiving. This pie is absolutely delicious and my family called it the “best pumpkin pie” they’d ever had!

    • 11.27.20
      Laura said:

      Thanks so much, Sarah!! I’m so happy to hear it was a hit 🙂

  19. 11.27.20
    BP said:

    My six-year-old son said, “This pie nearly knocked me out with its yumminess.” This dessert is one of the best recipes I have made and will be a holiday keeper. I used Mi-Del gluten-free gingersnaps. I forgot the brown sugar in the crust and used only 2 TB of the granulated sugar plus the 2 TB light brown sungaar in the filling, and the sweetness level was perfect.

    • 11.27.20
      Laura said:

      Haha so glad it was a hit with everyone!! Thank you!!

  20. 11.26.20
    N Sterman said:

    THE BEST PUMPKIN PIE RECIPE EVER. I’ve been making this pie for several years and every time, it blows me away. This time, I added chopped toasted walnuts to the crust, made my own pumpkin puree from fresh pie pumpkins which I roasted first, and cut back on the sugar a bit. Absolutely fabulous pie. Thanks Laura and I hope your family had a fantastic Thanksgiving!

    • 11.27.20
      Laura said:

      Thanks so much!! Sounds delish! Hope you had a wonderful Thanksgiving as well 🙂

  21. 11.26.20
    Kristen said:

    I made this recipe to a T and my family loved it. I did not. I am a huge pumpkin pie lover and I could only stomach about two bites of it before not being able to breath. It was far too sweet for me. I think the brown sugar is just too much. My family disagreed. Next time I may try without the brown sugar in the filling and the crust. I have no problem eating the crust itself, but with the filling inside it makes me sick. Next time I may try retail at sugar in the filling to see if I can stomach it better. It’s odd because I have had several gingersnap crusts before and never had this issue.

    • 11.27.20
      Laura said:

      Hi, Kristen! Sorry to hear there were mixed reviews. Was it the crust or filling you found too sweet? You can definitely eliminate the brown sugar in the crust (some gingersnap brands are sweeter than others). I prefer a spicier cookie to offset some of the sweetness (usually Mi-Del or Trader Joe’s triple ginger). You can also use evaporated milk in the filling instead of sweetened condensed, though the final texture may not be quite as creamy.

  22. 11.25.20
    Marina said:

    I have made this for thanksgiving desert the last couple of years. My family loves it and are always excited to have at the table! No complaints here but I might try reducing the sugar next time as others have recommended just to see what the fuss is haha.

    Any suggestions for how to use the leftover pumpkin custard that doesn’t fit into the pie pan? By doubling the recipe I am left with a little less than 2 cups. I am thinking of pumpkin pancakes- but am unsure of the ratio of custard to flour/baking soda… thanks!

    • 11.26.20
      Laura said:

      Thanks so much, Marina! I’m honored this is a small part of your tradition 🙂 I don’t typically end up with leftovers so I haven’t tested adding the custard to any other recipes. For reference, I either use a standard 9” pie pan or two 7” tart pans but I know not all pie tins hold the same volume. I would probably just make a couple mini tarts or ramekins of custard but your pancake idea sounds amazing! If I was testing it, I’d probably start with 1-1/2 to 2 cups flour and maybe 1-1/2 to 2 tsp baking powder and go from there based on how the batter comes together. I’d also probably increase the salt by 1/2 tsp. Please let me know if you try! Enjoy your holiday!

  23. 11.25.20
    IPnewbie said:

    This was so, so good! Lovely creamy texture and gingery flavor. Quick question on the filling – when you give these instructions: “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.” – am I supposed to leave it alone until it starts to sputter and then cook for 5 minutes, or am I supposed to start stirring immediately for a total of about 5 minutes? I did the latter and it seemed to come out ok, but I wasn’t sure if I was doing the right thing.

    I used Nabisco gingersnaps and 7 ounces gave me about 2 cups worth of crumbs. Then I mixed in the spices and butter by hand since my food processor never does a good job of distributing the butter evenly.

    Took my pie a lot longer than the stated time to get set around the edges and the crust ended up turning a bit dark – will tent with foil much earlier next time. Will definitely be making this again next year!

    • 11.26.20
      Laura said:

      Thank you, so much!! Yes, you did it correctly – the 5 mins starts after the pumpkin mixture starts to sputter. So happy the pie was a hit! Wishing you a delicious holiday 🙂

  24. 11.25.20
    Vencine said:

    Sigh. What did I do wrong? Hi. My crust looked so beautiful after baking and smelled divine. I used 2.5 cups crushed Nabisco ginger snaps with 1/2 cup butter along with the other Ingredients. I added the filling which smelled and tasted so delicious, and baked it for the first 3o minutes. When I checked it after 30 minutes I was dismayed to see that the crust looked like it got soaked up by the pie filling or the pie filling shrunk inward and the crust expanded into the center of the pie, if that makes sense. In other words, whereas the crust was only about 1/4-1/2” thick it expanded to 1” after baking with the filling. Any ideas what I did wrong? I haven’t tasted it yet but it tasted delicious before baking and would like to try again but with better results. Any advice? Thank you!

    • 11.25.20
      Laura said:

      Hi, Vencine! I’m so sorry you ran into trouble! The filling will often gently puff up while it’s cooking and sometimes the crust may slightly, too, but it shouldn’t be growing that much! Without being there in the kitchen with you (I wish!), a couple of things that I would check: make sure the crust is firmly pressed into the pan before you bake so it’s less tempted to rise. I usually use the bottom of a flat measuring cup. Check your butter to crumb ratio to make sure it’s not too wet (it should be evenly moistened but not greasy). Too much butter in the crumbs might be the culprit? This can cause the crust to puff up too much in the oven and might be causing the expansion issue I think you’re describing. Different brands of gingersnaps absorb more than others so I’d start with 6 Tbsp and see where you are before adding the full amount. Make sure your oven is not running hot (I use an oven thermometer to make sure mine is the actual temp it says it is). I typically use either Mi-Del Gingersnaps or the Trader Joe’s Triple Ginger Snaps, but readers have used many brands. I hope that helps (I also hope that this wonky version still tastes delicious), and please reach out again if you have any other questions!

      • 11.26.20
        Nick Klank said:

        I had the same problem. I definitely cooked it hotter than the recipe said since I was using a different custard recipe and I thought the temp for the custard would be more important than the crust.

  25. 11.25.20
    Maggie said:

    Love this recipe! Has been my go to for a few years! I have switched out sweet potatoes for the pumpkin because of an allergy and it works perfect!

    • 11.25.20
      Laura said:

      Ah, thank you so much, Maggie! So happy to be a little part of your holiday tradition! Do you just used canned sweet potato puree?

      • 11.26.20
        Maggie Rich said:

        No but I guess you could, I usually make fresh puree, I bake the sweet potatoes and then puree them.

        • 11.27.20
          Laura said:

          Gotcha. Thanks, Maggie!

  26. 11.25.20
    Sharon said:

    It’s great! I mixed gingersnap cookies and oatmeal in processor to make the crust ; and used nutmeg instead of the ginger in the custard.

    • 11.25.20
      Laura said:

      Thanks so much, Sharon!! I’m so intrigued to try with some oats next time! Enjoy your holiday 🙂

  27. 11.18.20
    Susan Steiner said:

    Can I use ground ginger instead of fresh ginger? haven’t made the pie yet.

    • 11.18.20
      Laura said:

      Hi, Susan! Yes, you can use ground ginger in the filling, but I would use 1/2 tsp to 1 tsp. Happy baking!!

  28. 11.10.20
    Abigail said:

    This is perfection! I’ve made this pumpkin pie several times and each time, I’m reminded yet again about its deliciousness!

    • 11.11.20
      Laura said:

      Thank you so much, Abigail!!

  29. 10.26.20
    Kelly said:

    I loved this recipe. I did however make a couple of adjustments. The first was to use caramel condensed milk instead of original which gave it great depth and was very delicious.
    Lastly I added diced stem ginger to the pie mixture.
    I would highly recommend this recipe….

    • 10.26.20
      Laura said:

      Thank you so much, Kelly!! Love the caramel twist 🙂

  30. 10.19.20
    Elizabeth said:

    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.

    • 10.22.20
      Laura said:

      I’m so happy to hear that! Love that coconut cream worked just as well 🙂 Thanks so much, Elizabeth!!

    • 11.22.20
      Brooke said:

      How much coconut cream did you use? I full can? Sounds like a wonderful substitution!

      • 11.22.20
        Laura said:

        Hi, Brooke! I would use 1-1/4 cup of coconut milk, which is probably less than a full can. Enjoy!

  31. 10.10.20
    Julia said:

    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!

    • 10.11.20
      Laura said:

      Thank you so much, Julia!! So happy this will be a part of your holiday celebrations 🙂

  32. 4.30.20
    Evelyn said:

    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.

    • 5.1.20
      Laura said:

      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!!

  33. 12.6.19
    Kirstin said:

    Can this be frozen then thawed to room temp?

    • 12.6.19
      Laura said:

      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.

  34. 11.27.19
    Brittany said:

    Is there anything I can substitute for the eggs? I have an egg allergy 🙁

    • 11.27.19
      Laura said:

      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…

  35. 11.22.19
    Kelly said:

    Do you know an easy way to adapt this for a 9″ springform pan?

    • 11.22.19
      Laura said:

      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!!

  36. 11.17.19
    Erica Hernandez said:

    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.

    • 11.17.19
      Laura said:

      Oh, I’m so happy to hear that! Thanks, Erica!!

  37. 10.15.19
    Katy said:

    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.

    • 10.16.19
      Laura said:

      Thank you so much, Katy!! Love the addition of cardamom 🙂

  38. 12.19.18
    Jennifer said:

    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?

    • 12.22.18
      Laura said:

      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! 🙂

  39. 11.25.18
    Cherrie said:

    We made this pumpkin pie for Thanksgiving this year. I followed the recipe exactly and was so disappointed with how ridiculously sweet this pie is. The pumpkin and spice flavors were overwhelmed by the overpowering sweetness. All we could taste was sugar. Unfortunately, we could not serve it but it did feed our compost bin. If you make this pie, I highly suggest not adding the additional brown and granulated sugars to the filling. The condensed milk provides enough sweetness. I’d also suggest halving the amount of sugar in the whipped cream as well.

  40. 11.24.18

    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.

  41. 11.23.18
    Ashley said:

    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!

  42. 11.23.18
    Arina said:

    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.

  43. 11.23.18
    Danielle said:

    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!

  44. 11.22.18
    Dorothy said:

    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.

  45. 11.22.18
    Jen said:

    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.

    • 11.22.18
      Laura said:

      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.

      • 10.14.19
        Amber said:

        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?

        • 10.16.19
          Laura said:

          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!!

  46. 11.22.18
    MD said:

    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.

  47. 11.21.18
    Lizzy said:

    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!

    • 11.22.18
      Laura said:

      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! 🙂

  48. 11.19.18
    Lisa said:

    I would like to know what substitutions I can use to make this less sweet. I’m looking forward to trying this tomorrow. Thanks!

    • 11.21.18
      Laura said:

      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 🙂

  49. 11.17.18
    Kristina said:

    hi! if i make this recipe in two 7 1/2 inch tart pans, will the cooking time be the same as above?

    • 11.17.18
      Laura said:

      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!! 🙂

  50. 11.17.18
    Jennifer Walsh said:

    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.

    • 11.17.18
      Laura said:

      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! 🙂

    • 11.18.18
      Nel said:

      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

  51. 11.6.18
    Sandy Benson said:

    Made this last year for the first time. It is now my absolute favorite. Such a favorite, I’m taking the recipe with me to make it at my father-in-law’s house so that he can experience it as well!

    • 11.14.18
      Laura said:

      Thanks so much, Sandy!! Hope he loves it too 🙂

  52. 11.3.18
    Aimee W said:

    Does anyone have any suggestions on how to avoid significant crust puffing? We love this pie but this happens every time and I’m not sure what I’m doing wrong!

    • 11.3.18
      Laura said:

      Hi Aimee! Are you having trouble with the crust puffing up during the prebake or once the filling has been added?

      • 11.4.18
        Aimee W said:

        Thanks for answering! It is happening after the filling has been added. It looks perfect after the prebake! Thanks!

        • 11.13.18
          Kimberly said:

          What is the trick for this? I had the same problem last year and want to attempt this recipe again.

          • 11.14.18
            Laura said:

            I haven’t had much of a problem with this, but my best advice would be to make sure the crust is firmly pressed into the pan before blind baking (you can also carefully press it down again while still warm if it’s puffed up before you add the filling). I’m wondering if the type of gingersnaps might have something to do with it? My favorite are the triple gingersnap cookies from Trader Joe’s (they come in a round tub), but also use Mi-Del. You could also try covering just the crust with a pie ring/aluminum foil which may help. I would maybe wait until the filling is just beginning to set first. Other than that, just make sure that your oven is really the temperature it says it is. I have a little oven thermometer inside to check mine. Hope that helps, and let me know if you have any other questions! Happy baking!!

  53. 10.27.18
    jules said:

    My go to pumpkin pie recipe has always been the America Test Kitchen recipe, which is good, but takes forever to make. I was looking for a simpler recipe yesterday to make something traditionally American for my Danish in-laws and came across this recipe. I thought I would miss the traditional pie crust but this was better and took way less time! I’m in Germany and substituted Biscoff cookies for the ginger snaps and omitted the sugar in the crust and it was perfect, also substituted maple syrup for the brown sugar in the filling and the confectioner’s sugar in the whipped cream and that also worked nicely. I never leave comments on recipes but I’m not much of a baker and this was maybe the most successful thing I’ve made, so thanks!

    • 10.30.18
      Laura said:

      I’m thrilled to hear I’ve converted you to my recipe! 🙂 And using Biscoff cookies sounds AMAZING. Happy baking!!

    • 11.19.18
      Aimee White said:

      Thank you for these suggestions – I’ll give them a try!

  54. 9.27.18
    Needfulthings said:

    How should I adjust the baking time if I make this as Mini pumpkin pies in a muffin tin?

    • 10.4.18
      Laura said:

      Hi! I haven’t tried this, but they definitely won’t take nearly as long to bake. Without having tested this myself, I would start with baking the crust just 3-5 minutes, and the filling 10-20 minutes total. You’ll need to watch the mini pies super carefully to make sure they don’t over bake. Look for the edges to set and gently puff up, and the center should stay just a tiny bit jiggly. Also, stay posted, because I’m working on pumpkin pie bars based on this recipe. Hope that helps! And I’d love to know what ends up working for you!

  55. 9.10.18
    ^~^ said:

    Is it ok to use one 12in tart pan?

    • 9.10.18
      Laura said:

      Hi! Absolutely, the tart may end up thinner, so may take less time in the oven. Just be sure to check it often once you turn the oven down to make sure it doesn’t over bake. Enjoy!!

  56. 12.24.17
    Cathy Rogers said:

    This sounds so great. Making it tomorrow for Christmas dinner. I have a question about the fresh ginger that is crushed in the filling. Do you remove that after heating up the pumpkin? Or is there a way to crush it so there isn’t a hunk of it? Maybe grate it?

    Let me know. Thank you

    • 12.24.17
      Cathy Rogers said:

      I found the answer below. Thank you for sharing.

      • 12.24.17
        Laura said:

        Hi Cathy! Please let me know if you have any other questions! Merry Christmas and happy baking! ☺️

  57. 12.6.17
    Jillian said:

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

  58. 11.26.17
    Amy said:

    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!

  59. 11.24.17
    Lori McGoran said:

    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…

  60. 11.23.17
    Roxy said:

    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.

  61. 11.23.17
    Samantha said:

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

  62. 11.21.17
    Patricia said:

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

    • 11.22.17
      Laura said:

      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!!

  63. 11.16.17
    Jay said:

    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.

    • 11.18.17
      Laura said:

      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!

      • 11.18.17
        Jay said:

        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.

        • 11.19.17
          Laura said:

          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!!

          • 11.20.18
            Mahesh Uttamchandani said:

            THanks, Laura. ARe you suggesting using the bottled, crushed ginger rather than powdered? also, i wanted to try to add bourbon to this? any thoughts about how that will affect the baking time and how much booze can be added to the recipe?

            • 11.21.18
              Laura said:

              Hi! I like to add fresh ginger instead of dried/powdered, but that will work too. You can either grate it by hand and then crush it finely, or go the easy route and just buy the fresh pre-crushed ginger paste in a jar or tube (which is what I do). I haven’t tested this recipe with bourbon but you could certainly replace the vanilla with bourbon, and I’m guessing you could add at least another Tbsp in addition to that without affecting the baking time. Beyond that, I’m not sure! Hope that helps 🙂

      • 10.28.19

        A microplane works great for grating peeled fresh

  64. 11.12.17
    Donna said:

    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!

    • 11.12.17
      Laura said:

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

  65. 11.10.17
    Allison said:

    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.

    • 11.12.17
      Laura said:

      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 🙂

      • 11.12.17
        Allison Wilhelm said:

        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

  66. 10.7.17
    Tess said:

    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.

  67. 11.29.16
    Lynda said:

    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!

  68. 11.26.16
    Nan said:

    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 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!

  69. 11.25.16
    Andrea said:

    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! 🙂

  70. 11.24.16
    Curtis said:

    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.

  71. 11.24.16
    Charlotte said:

    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.

  72. 11.23.16
    Lorie said:

    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.

    • 11.23.16
      Laura said:

      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?

  73. 11.23.16
    Susan said:

    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!

    • 11.23.16
      Laura said:

      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!!

  74. 11.23.16
    Kristy said:

    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.

    • 11.23.16
      Laura said:

      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! 🙂

      • 11.23.16
        Kristy said:

        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!

        • 11.23.16
          Laura said:

          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!!

          • 11.23.16
            Kristy said:

            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!

  75. 11.22.16
    Kareen Smart said:

    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.

    • 11.22.16
      Laura said:

      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…

  76. 11.20.16
    Erykah said:

    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?

    • 11.20.16
      Laura said:

      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.

      • 11.21.16
        Erykah said:

        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

        • 11.21.16
          Laura said:

          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! 🙂

  77. 11.20.16
    Andy said:

    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!

    • 11.20.16
      Laura said:

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

  78. 11.20.16
    Shelly said:

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

    • 11.20.16
      Laura said:

      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!

  79. 11.19.16
    Tess said:

    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 🙂

    • 11.19.16
      Tess said:

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

      • 11.20.16
        Laura said:

        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… 🙂

    • 11.20.16
      Laura said:

      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!!

  80. 11.14.16
    Barb said:

    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.

    • 11.14.16
      Laura said:

      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 🙂

  81. 11.1.16
    Carla Krueger said:

    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.

    • 11.1.16
      Laura said:

      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!!

  82. 11.1.16

    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.

    • 11.1.16
      Laura said:

      Thanks, LaVon! Hope you enjoy! 🙂

  83. 10.23.16
    Sue Pruitt said:

    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.

    • 11.1.16
      Laura said:

      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… 🙂

  84. 10.22.16
    Desirae said:

    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!

    • 10.22.16
      Laura said:

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

  85. 10.9.16
    Brit said:

    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?

    • 10.10.16
      Laura said:

      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!

  86. 10.3.16
    Rosemary said:

    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.

    • 10.10.16
      Laura said:

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

  87. 11.27.15
    Hogan said:

    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

    • 11.27.15
      Laura said:

      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! 🙂

  88. 11.26.15
    Kendra said:

    Do you think this would work well with homemade gingersnaps?

    • 11.26.15
      Laura said:

      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!

  89. 11.25.15
    s said:

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

    • 11.25.15
      Laura said:

      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!

  90. 11.23.15
    Eden said:

    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?

    • 11.23.15
      Laura said:

      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!

  91. 11.23.15
    Daya said:

    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!!!!

    • 11.23.15
      Laura said:

      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 🙂

  92. 11.16.15
    Emily said:

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

    • 11.16.15
      Laura said:

      Thanks, Emily! So glad you enjoyed the recipe!

  93. 11.16.15

    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.

    • 11.16.15
      Laura said:

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

  94. 11.10.15

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

    • 11.10.15
      Laura said:

      Thank you, Amaryllis! 🙂

  95. 10.31.15
    Bonnie Cashen said:

    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?

    • 10.31.15
      Laura said:

      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?

  96. 9.14.15
    Vibeke said:

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

  97. 3.5.15
    Tony said:

    You have Thanksgiving a week early every year?

    • 3.5.15
      Laura said:

      Good catch 🙂 Fixed!

      • 3.5.15
        Tony said:

        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. 🙂

  98. 12.5.14
    Valerie said:

    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.

  99. 11.28.14
    O said:

    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)!

    • 12.1.14
      Laura said:

      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!

  100. 11.27.14
    Merlot said:

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

    • 12.1.14
      Laura said:

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

  101. 11.24.14
    Kelly said:

    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!

  102. 11.24.14

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

  103. 11.23.14

    This is one PERFECT pie. Seriously gorgeous!

    • 11.23.14
      Laura said:

      Thank you, Annalise!!

  104. 11.23.14
    Chani said:

    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??

    • 11.23.14
      Laura said:

      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! 🙂

      • 11.9.16
        marilyn ayers said:

        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?

        • 11.10.16
          Laura said:

          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!

  105. 11.22.14

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

    • 11.23.14
      Laura said:

      Thanks so much, Thalia!!

  106. 11.22.14

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

  107. 11.22.14

    This is seriously a stunner. So gorgeous!

    • 11.22.14
      Laura said:

      Thank you so much, Jocelyn!!

  108. 11.22.14

    That gingersnap crust is gorgeous! Loving this pie!

  109. 11.22.14

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

    • 11.22.14
      Laura said:

      You! 🙂 Thanks, Maureen!

  110. 11.21.14
    Jaclyn said:

    Beautiful pictures as always! This pie looks perfect!

    • 11.22.14
      Laura said:

      Thank you so much, Jaclyn!!

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

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