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4.84 from 6 votes

Gingersnap Crust Pumpkin Pie Recipe

Recipe is scratch made from the cookies in the crust to pumpkin filling. A thick, rich, creamy, indulgent pumpkin pie for your holiday dessert table.
Prep Time1 hr 20 mins
Cook Time1 hr
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: crust, gingersnap, pie, pumpkin
Servings: 8
Calories: 529kcal
Author: Don't Sweat The Recipe



  • 1 medium sugar pumpkin about 3 pounds
  • 2 tsp vegetable oil (about 2 teaspoons)


  • 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


  • 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:
  • Reduce the oven to 350 degrees F.
  • 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 at 350 degrees F 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.


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