November 21, 2014

Gingersnap Pumpkin Pie

Gingersnap Pumpkin Pie | Fork Knife Swoon @forkknifeswoon

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

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

Silky Gingersnap Pumpkin Pie | Fork Knife Swoon @forkknifeswoon

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

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

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

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

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

Gingersnap Pumpkin Pie | Fork Knife Swoon @forkknifeswoon

Gingersnap Pumpkin Pie | Fork Knife Swoon @forkknifeswoon

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

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

And. This. Pie.

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

Silky Gingersnap Pumpkin Pie | Fork Knife Swoon @forkknifeswoon

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Silky Gingersnap Pumpkin Pie

Gingersnap Pumpkin Pie | Fork Knife Swoon @forkknifeswoon
  • Author: Fork Knife Swoon
  • Prep Time: 20 mins
  • Cook Time: 1 hour 10 mins
  • Total Time: 1 hour 30 mins
  • Yield: 1 9-inch pie or two 7-inch tarts 1x
Scale

Ingredients

Gingersnap Crust

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

Pumpkin Custard Filling

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

Easy Whipped Cream

Instructions

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

Notes

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

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

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

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

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

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

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

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162 Comments

  • Reply
    Jennifer
    December 19, 2018 at 11:56 am

    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?

    • Reply
      Laura
      December 22, 2018 at 7:05 am

      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! 🙂

  • Reply
    Cherrie
    November 25, 2018 at 12:47 pm

    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.

  • Reply
    Carolyn M Osborne
    November 24, 2018 at 7:09 am

    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.

  • Reply
    Ashley
    November 23, 2018 at 8:58 pm

    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!

  • Reply
    Arina
    November 23, 2018 at 2:30 pm

    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.

  • Reply
    Danielle
    November 23, 2018 at 12:16 pm

    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!

  • Reply
    Dorothy
    November 22, 2018 at 2:52 pm

    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.

  • Reply
    Jen
    November 22, 2018 at 9:05 am

    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.

    • Reply
      Laura
      November 22, 2018 at 11:43 am

      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.

  • Reply
    MD
    November 22, 2018 at 12:25 am

    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.

  • Reply
    Lizzy
    November 21, 2018 at 7:10 am

    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!

    • Reply
      Laura
      November 22, 2018 at 11:44 am

      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! 🙂

  • Reply
    Donna
    November 19, 2018 at 6:16 pm

    This looks terrific. I’m trying this for Thanksgiving 2018 in a large tart pan. If it doesn’t come out well, we have wine to help us as we eat/clean up the experiment. It’s all in the attitude. Thanks for the recipe.

  • Reply
    Lisa
    November 19, 2018 at 5:01 pm

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

    • Reply
      Laura
      November 21, 2018 at 5:11 am

      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 🙂

  • Reply
    Kristina
    November 17, 2018 at 2:25 pm

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

    • Reply
      Laura
      November 17, 2018 at 3:15 pm

      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!! 🙂

  • Reply
    Jennifer Walsh
    November 17, 2018 at 6:45 am

    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.

    • Reply
      Laura
      November 17, 2018 at 6:50 am

      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! 🙂

    • Reply
      Nel
      November 18, 2018 at 5:57 am

      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

  • Reply
    Sandy Benson
    November 6, 2018 at 9:48 am

    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!

    • Reply
      Laura
      November 14, 2018 at 6:54 am

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

  • Reply
    Aimee W
    November 3, 2018 at 9:36 am

    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!

    • Reply
      Laura
      November 3, 2018 at 1:36 pm

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

      • Reply
        Aimee W
        November 4, 2018 at 1:11 pm

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

        • Reply
          Kimberly
          November 13, 2018 at 8:51 pm

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

          • Laura
            November 14, 2018 at 6:54 am

            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!!

  • Reply
    jules
    October 27, 2018 at 8:14 am

    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!

    • Reply
      Laura
      October 30, 2018 at 1:07 pm

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

    • Reply
      Aimee White
      November 19, 2018 at 6:09 pm

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

  • Reply
    Needfulthings
    September 27, 2018 at 8:18 pm

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

    • Reply
      Laura
      October 4, 2018 at 1:00 pm

      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!

  • Reply
    ^~^
    September 10, 2018 at 10:32 am

    Is it ok to use one 12in tart pan?

    • Reply
      Laura
      September 10, 2018 at 12:54 pm

      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!!

  • Reply
    Cathy Rogers
    December 24, 2017 at 11:25 am

    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

    • Reply
      Cathy Rogers
      December 24, 2017 at 11:27 am

      I found the answer below. Thank you for sharing.

      • Reply
        Laura
        December 24, 2017 at 11:36 am

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

          • Mahesh Uttamchandani
            November 20, 2018 at 2:01 pm

            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?

          • Laura
            November 21, 2018 at 5:09 am

            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 🙂

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

    Hi Laura,

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

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

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

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

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

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

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

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

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

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

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

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    National Pumpkin Pie Day - Hip New Jersey
    December 25, 2016 at 6:01 am

    […] Gingersnap Pumpkin Pie […]

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    Lynda
    November 29, 2016 at 10:12 am

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

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    Nan
    November 26, 2016 at 10:21 am

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

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    Andrea
    November 25, 2016 at 10:50 am

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

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    Curtis
    November 24, 2016 at 6:15 pm

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

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    Charlotte
    November 24, 2016 at 4:37 pm

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

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