Gingersnap Crust Pumpkin Pie

gingersnap crust pumpkin pie scratch made easy Thanksgiving Christmas recipe

Gingersnap crust pumpkin pie, you say?! Yes, this pie is completely made from scratch. From the gingersnap cookies used in the crust to the pumpkin filling. I’ve always made Libby’s canned pumpkin recipe but this year I decided to try to go all scratch made. This pie is chock full of classic Thanksgiving dessert flavors.  A thick, rich, creamy, indulgent treat for your holiday dessert table.

Gingersnap Crust Pumpkin Pie Recipe

prepared gingersnap crust pressed into glass pie dish

In a food processor crush the gingersnap cookies. Mix with the butter and press firmly into the pie plate. Bake 5 minutes.

pie pumpkin roasted on a foil covered sheet pan

Bake the pumpkin until tender, about 1 hour. Cool and scoop the pulp from the pumpkin, place in the food processor.

 pumpkin pie filling combined in the bowl of a food processor

Puree the pumpkin until smooth. Add in the condensed milk, cream, cornstarch, molasses, oil, cinnamon, ginger, salt, cloves, and eggs. Puree until combined thoroughly. Pour into the pie crust and bake for one hour.

baked gingersnap crust pumpkin pie in a glass pie pan

I love the darker color and the added touch of flavor the molasses adds to this pie. The gingersnap crust complements the pumpkin filling beautifully with an extra ginger kick. Top it with your favorite whipped cream and indulge.

gingersnap crust pumpkin pie garnished with whipped cream topping in a glass pie dish

This will be the most loved dessert during the holidays. Thanksgiving or Christmas, this Gingersnap Crust Pumpkin Pie recipe is perfect!

 serving slice of gingersnap crust pumpkin pie lifted above the whole pie

Enjoy!

5 from 3 votes
gingersnap crust pumpkin pie scratch made easy Thanksgiving Christmas recipe
Gingersnap Crust Pumpkin Pie
Prep Time
1 hr 20 mins
Cook Time
1 hr
Total Time
2 hrs 20 mins
 
Gingersnap Crust Pumpkin Pie - Recipe is scratch made from the cookies in the crust to pumpkin filling. A thick, rich, creamy, indulgent treat for your holiday dessert table.
Course: Dessert
Calories: 542 kcal
Author: Don't Sweat The Recipe
Ingredients
Pumpkin
  • 1 medium sugar pumpkin about 3 pounds
  • vegetable oil about 2 teaspoons
Crust
  • 2 cups crushed gingersnap cookies
  • 5 tablespoons unsalted butter melted
Pie Filling
  • 14 oz can sweetened condensed milk
  • 1/2 cup whipping cream
  • 2 tablespoons cornstarch
  • 2 tablespoons molasses
  • 2 tablespoons vegetable oil
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon table salt
  • 3 large eggs
Instructions
  1. For the pumpkin:
  2. Preheat the oven to 375 degrees F.
  3. Remove the stem from the pumpkin and scrape out the pulp and seeds. Cut the pumpkin in half and lay the pieces cut-side down on a baking sheet lined with aluminum foil. Rub vegetable oil all over the skin and bake until fork-tender, about 1 hour. Cool.
  4. For the crust:
  5. In a food processor crush the gingersnap cookies. Stir in the melted butter until combined. Pour into a 9" pie plate and press firmly on the sides and bottom. I use the bottom of my measuring cup to press the crust.
  6. Bake at 350 degrees for 5 minutes.
  7. For the pumpkin filling:
  8. Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth.
  9. Add the condensed milk, cream, cornstarch, molasses, oil, cinnamon, ginger, cloves, salt and eggs to the food processor. Pulse combine thoroughly.
  10. Pour the filling into the crust and bake until the filling is set in the center, about 1 hour.
  11. Transfer the pie to a rack to cool completely.
  12. Garnish with whip cream if desired.
Recipe Notes

Nutrition Facts
Servings: 8
Amount per serving
Calories 542
% Daily Value*
Total Fat 23g 30%
Saturated Fat 11.3g 57%
Cholesterol 120mg 40%
Sodium 494mg 21%
Total Carbohydrate 76g 28%
Dietary Fiber 2.6g 9%
Total Sugars 47.5g
Protein 10.8g
Vitamin D 7mcg 33%
Calcium 272mg 21%
Iron 4mg 21%
Potassium 765mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Gingersnap Crust Pumpkin Pie - Recipe is scratch made from the cookies in the crust to pumpkin filling. A thick, rich, creamy, indulgent treat for your holiday dessert table.

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Pumpkin Spice Bundt Cake

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Bakery Style Pumpkin Muffins

Bakery Style Pumpkin Muffins sliced in half showing texture

Recipe adapted from FoodNetwork

Comments

  1. Reply

    In the pie recipe if I want to use canned pumpkin instead of fresh how much canned pumpkin would I use. Love your recipes and blog. Thank you.

    1. Reply

      After baking the whole pumpkin you should end up with about 4 cups of pumpkin. I would say about 2 cans of pumpkin puree. I have only made this pie with the whole pumpkin and can’t say definitely. I hope I answered your question. Also, this recipe makes a lot of filling you could use a 9″ springform pan instead of a pie plate. Thank you so much for coming by, Barbara!

    2. Reply

      Barbara, after thinking about your question I think maybe just use 3-4 cups of canned pumpkin. Sorry. 🙁

  2. Reply

    This pumpkin pie sounds amazing. I love that you used a gingersnap crust! Thank you for sharing at Mix it up Monday.

  3. Reply

    What a wonderful recipe, Leigh! I love the flavour and texture the gingersnaps would add to the crust of this lovely pumpkin pie. Pinning and scheduling to share on the H&S Facebook page later today. Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Hope you are having a great week!

  4. Reply

    The Gingersnap crust will make this a very special pumpkin pie! Thanks so much for sharing your post with us at Full Plate Thursday and hope you have a great week!
    Miz Helen

  5. Reply

    I just bet that the gingersnap pie makes this pie even better! Thanks so much for sharing with us at the Hello Fall party. Pinned.

  6. Reply

    […] Gingersnap Crusted Pumpkin Pie @ Don’t Sweat The Recipe […]

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