Gingersnap Crust Pumpkin Pie

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.

Try our Bread Pudding!

Gingersnap Crust Pumpkin Pie

Gingersnap Crust Pumpkin Pie - pie pumpkin roasted on a foil covered sheet pan

Preheat the oven to 375 degrees F.

Cut the pumpkin in half. Remove the stem from the pumpkin and scrape out the pulp and seeds. Lay the pieces cut-side down on a baking sheet lined with aluminum foil. Rub vegetable oil all over the skin, pierce with a fork and bake until fork-tender, about 1 hour. Cool.

Gingersnap Crust Pumpkin Pie - prepared gingersnap crust pressed into glass pie dish

Reduce the oven to 350 degrees F.

In a food processor crush the gingersnap cookies.

Stir in the melted butter until combined. Pour the crumb mixture into a 9-inch pie plate and press firmly on the sides and bottom. I use the bottom of my measuring cup to press the crust.

Bake for 5 minutes.

Gingersnap Crust pumpkin pie filling combined in the bowl of a food processor

Scoop out the pulp from the roasted pumpkin and puree in a food processor 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.

Bake until the filling is set in the center, about 1 hour.

baked gingersnap crust pumpkin pie in a glass pie pan

Transfer the pie to a wire rack and cool completely.

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!

Check out our Sausage Balls!

Pumpkin Pie Recipe From Scratch

Print Recipe
5 from 4 votes

Gingersnap Crust Pumpkin Pie

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.
Prep Time1 hr 20 mins
Cook Time1 hr
Total Time2 hrs 20 mins
Course: Dessert, Pie
Cuisine: American
Keyword: crust, gingersnap, pie, pumpkin
Servings: 8
Calories: 529kcal
Author: Don’t Sweat The Recipe

Ingredients

Pumpkin

  • 1 medium sugar pumpkin about 3 pounds
  • 2 tsp 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

  • For the pumpkin:
  • Preheat the oven to 375 degrees F.
  • Cut the pumpkin in half. Remove the stem from the pumpkin and scrape out the pulp and seeds. Lay the pieces cut-side down on a baking sheet lined with aluminum foil. Rub vegetable oil all over the skin, pierce with a fork and bake until fork-tender, about 1 hour. Cool.
  • For the crust:
  • 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.
  • Bake at 350 degrees for 5 minutes.
  • For the pumpkin filling:
  • Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth.
  • Add the condensed milk, cream, cornstarch, molasses, oil, cinnamon, ginger, cloves, salt and eggs to the food processor. Pulse combine thoroughly.
  • Pour the filling into the crust and bake until the filling is set in the center, about 1 hour.
  • Transfer the pie to a rack to cool completely.
  • Garnish with whip cream if desired.

Nutrition

Calories: 529kcal | Carbohydrates: 67g | Protein: 10g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 135mg | Sodium: 391mg | Potassium: 974mg | Fiber: 2g | Sugar: 41g | Vitamin A: 15157IU | Vitamin C: 17mg | Calcium: 242mg | Iron: 4mg

Recipe adapted from FoodNetwork

Share With Your Friends And Family!

Comments

  1. Reply

    5 stars
    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

    5 stars
    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

    5 stars
    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 […]

  7. Reply

    5 stars
    I made this last year, and it is easily the best pumpkin pie I have ever had! I am currently preparing to make more this year.

    1. Reply

      Oh, Denise, this makes us so happy!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating