Print

Best Easy Pumpkin Pie with Gingersnap Crust

pumpkin pie with gingersnap crust - featured image
Print Recipe

This pumpkin pie with a crunchy gingersnap crust is quick, easy, and perfect for any occasion. The silky, spiced filling pairs beautifully with the molasses-y crust, making it a crowd-pleaser that comes together in under an hour.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 1 can (15 oz or 425g) pumpkin puree
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven.
  2. Make the gingersnap crust: Crush the gingersnap cookies into fine crumbs (about 2 cups). In a medium bowl, combine the crumbs, melted butter, sugar, and salt. Stir with a fork until every crumb is coated and the mixture looks like wet sand. It should clump together when squeezed.
  3. Press the crust into a 9-inch pie plate. Use the bottom of a measuring cup or a flat-bottomed glass to press it firmly and evenly across the bottom and up the sides to about 1/4-inch thickness.
  4. Pre-bake the crust for 8-10 minutes, until fragrant and just starting to darken at the edges. Set aside to cool slightly.
  5. Make the pumpkin filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each. Pour in the heavy cream and vanilla, and whisk until combined and silky.
  6. Add the spices: Sprinkle the cinnamon, ginger, nutmeg, cloves, and salt over the filling. Whisk until fully incorporated. The filling should be smooth and a deep orange color.
  7. Pour the filling into the crust: Place the pre-baked crust on a baking sheet. Slowly pour the filling into the crust, stopping about 1/4 inch from the top.
  8. Bake the pie at 350°F (175°C) for 45-50 minutes. The edges should be set and slightly puffed, while the center should still have a slight jiggle when gently shaken.
  9. Cool completely: Remove the pie from the oven and place it on a cooling rack. Let it cool at room temperature for at least 2 hours.
  10. Chill before serving: Refrigerate the pie for at least 4 hours, or overnight. Serve chilled or at room temperature, with whipped cream if desired.

Notes

Don’t skip the pre-bake—it keeps the crust crunchy. Watch for the jiggle in the center to avoid over-baking. Room temperature ingredients ensure a smooth filling. Crush cookies evenly for a cohesive crust. Use a baking sheet to catch spills.

Nutrition

Keywords: pumpkin pie, gingersnap crust, easy pumpkin pie, Thanksgiving dessert, fall dessert

Find it online: https://dinadishes.com/best-easy-pumpkin-pie-with-gingersnap-crust-recipe/