Ginger Snap Pumpkin Pie

Ginger Snap Pumpkin Pie Recipe

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Whenever the leaves start turning those beautiful shades of orange and red, I can’t help but get a hankering for all things pumpkin. There’s something about the crisp air and the warmth of a cozy kitchen that just screams for a homemade pie. One of my absolute favorite recipes to whip up as soon as fall hits is my Ginger Snap Pumpkin Pie. Trust me, once you try it, there’s no going back!

I remember the first time I made this pie. It was a chill autumn evening, and my family had gathered for a cozy dinner. The house was filled with laughter, and the scent of cinnamon and ginger wafted through the air, warming us from the inside out. When I brought out the pie, it was love at first bite for everyone. The spiced pumpkin filling nestled in a crunchy gingersnap crust was a match made in heaven. My husband even said it reminded him of his grandma’s Thanksgiving dinners.

Now, I make sure to have this pie on the table at least a few times every season. It’s such a simple recipe, yet it always leaves a big impression. The best part? It’s an easy recipe that doesn’t take too long, so you won’t be stuck in the kitchen all day. Whether you’re an experienced baker or just starting out, you’ll find this pie a breeze to make. Plus, I’ve included some tips and variations to help you make it your own. So, grab your apron, and let’s dive into this delicious Ginger Snap Pumpkin Pie adventure!

How to Make Ginger Snap Pumpkin Pie

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Ingredients:

  • 2 cups gingersnap cookie crumbs
  • 1/2 cup unsalted butter, melted
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 2/3 cup granulated sugar
  • 1 (15 oz) can pumpkin puree
  • 2 large eggs
  • 1 large egg yolk
  • 1/4 tsp ground cloves
  • 1/2 tsp fine sea salt
  • 2 Tbsp light brown sugar, packed
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 tsp pure vanilla extract

Directions:

  1. Preheat your oven to 350℉. Use a food processor to blend the gingersnap crumbs and brown sugar until they resemble coarse sand.
  2. Add the ground ginger and cinnamon, giving it a few more pulses to mix. Pour in the melted butter and pulse until it all comes together.
  3. Press the crumb mixture evenly into a 9-inch pie pan, making sure it’s packed firmly on the bottom and sides. Bake the crust for about 5-8 minutes, then let it cool for at least 10 minutes.
  4. For the filling, mix the pumpkin puree, granulated sugar, ginger, cinnamon, cloves, and salt in a large saucepan over medium heat. Stir and cook until it starts to bubble, about 5 minutes.
  5. Take it off the heat and slowly whisk in the sweetened condensed milk. Add the eggs and yolk one at a time, mixing well with each addition. Stir in the vanilla.
  6. Pour the pumpkin mixture into the pre-baked crust. Bake for 30 minutes at 350℉.
  7. Reduce the oven temperature to 325℉ and continue baking for another 25-35 minutes, or until the filling is mostly set with a slight jiggle in the center. Cover the crust with foil if it browns too quickly.
  8. Allow the pie to cool for 2-3 hours until completely set. Serve with a dollop of whipped cream and enjoy!

Creative Substitutions to Suit Your Taste

If you don’t have gingersnap cookies, try using graham crackers or even digestive biscuits for the crust. You can swap out the sweetened condensed milk for coconut milk to give a slight tropical twist, or replace the granulated sugar with maple syrup for a deeper flavor. If you’re out of pumpkin puree, roasted and mashed butternut squash works just as well!

Preserving Ginger Snap Pumpkin Pie for Later Enjoyment

For leftover pie, simply cover it with plastic wrap or foil and store it in the refrigerator for up to four days. If you’d like to prepare it in advance, you can freeze the pie for up to two months. Just wrap it tightly in plastic wrap and aluminum foil. When you’re ready to enjoy, defrost in the refrigerator overnight and let it come to room temperature before serving.

The Best Accompaniments for Ginger Snap Pumpkin Pie

This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a warm drink to go with it, try serving it alongside a cup of spiced chai tea or mulled cider. If you prefer a cool contrast, an iced coffee or a glass of chilled Chardonnay complements the flavors nicely.

Top Techniques for Cooking Ginger Snap Pumpkin Pie

To avoid a soggy bottom, make sure your crust is packed tightly and baked before adding the filling. Keep an eye on the crust as it bakes and cover it with foil if it seems to brown too quickly. A water bath can help to create an even cooking environment if your oven tends to bake unevenly. Lastly, patience is key—let the pie cool completely to ensure it sets properly.

Adding a Seasonal Spin to Ginger Snap Pumpkin Pie

In the spring, add a bit of lemon zest to the filling for a refreshing twist. During summer, serve with fresh berries to contrast the richness of the pie. As fall and winter roll around, incorporate a dash of nutmeg or allspice to heighten the warmth of the spices. You can also top with caramel sauce or candied pecans for a special touch during the holiday season.

Serving Ginger Snap Pumpkin PieFAQs:

Can I make the crust without a food processor?

Absolutely! You can place the gingersnap cookies in a resealable plastic bag and crush them with a rolling pin until fine. Mix the crumbs with the other ingredients in a bowl by hand or using a spoon until everything is well combined.

Can I substitute the pumpkin puree with fresh pumpkin?

Yes, you can use fresh pumpkin. Simply roast or steam the pumpkin until tender, then puree it in a blender or food processor until smooth. Ensure the pulp is as moisture-free as possible by draining any excess liquid before using it in the recipe.

What if my pie filling is too runny?

If the filling seems too runny after baking, double-check that the pie has cooled completely, as it firms up more as it cools. If the problem persists, try adding a tablespoon of flour or cornstarch next time to help the filling set.

How can I prevent cracking on the top of the pie?

Cracking can occur if the pie is overbaked or cooled too quickly. Avoid opening the oven door frequently during baking and once done, let the pie cool gradually at room temperature. If cracks do appear, a layer of whipped cream can cover them beautifully!

Can I use different spices in the filling?

Feel free to experiment with spices. Nutmeg, allspice, or cardamom can add a unique twist to the flavor profile of the pie. Adjust the quantities to match your taste preferences, but start with small amounts, as these spices can be potent.

What’s the best way to reheat this pie?

To reheat the pie, cover it with foil and place it in a preheated 300℉ oven for 10-15 minutes. This will warm it through without drying it out. Alternatively, you can enjoy it cold or at room temperature, which some people prefer for pumpkin pie.

Ginger Snap Pumpkin Pie Recipe

Ginger Snap Pumpkin Pie

This delightful Ginger Snap Pumpkin Pie features a crispy gingersnap crust paired with a rich, spiced pumpkin filling. Perfect for fall gatherings, this easy dessert is sure to be a family favorite!
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 8 servings
...

Equipment

  • food processor
  • 9-inch pie pan
  • measuring cup

Ingredients
  

Crust:

  • 2 cups gingersnap cookie crumbs
  • 1/2 cup unsalted butter melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger

Filling:

  • 2/3 cup granulated sugar
  • 1 15 oz can pumpkin puree
  • 2 large eggs
  • 1 large egg yolk
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons light brown sugar packed
  • 1 14 oz can sweetened condensed milk
  • 1/2 teaspoon pure vanilla extract

Instructions
 

  • Preheat your oven to 350°F.

For Crust:

  • In a food processor, combine gingersnap crumbs with light brown sugar and pulse until finely crushed.
  • Incorporate the ground ginger and cinnamon by pulsing briefly, then add melted butter. Pulse until the mixture is well combined.
  • Transfer the crumb mixture into a 9-inch pie pan, using your fingers to evenly press it across the bottom and the sides, then compact it using a measuring cup.
  • Bake the crust for 5 to 8 minutes, then allow it to cool for at least 10 minutes.

For Filling:

  • In a large pot over medium heat, mix together the pumpkin puree, granulated sugar, ground ginger, cinnamon, cloves, and salt. Cook while stirring until it begins to bubble, about 5 minutes.
  • Remove the pot from heat and slowly whisk in the sweetened condensed milk, ensuring it blends thoroughly with the pumpkin mixture, then add the eggs and egg yolk one at a time, stirring well after each addition. Finish by incorporating the vanilla extract.
  • Pour the pumpkin filling into the cooled pie crust and bake for 30 minutes at 350°F. After that, reduce the temperature to 325°F and continue baking for another 25 to 35 minutes until mostly set; the center should still be slightly jiggly.
  • If necessary, cover the crust edges with foil to prevent over-browning during baking. Let the pie cool for 2 to 3 hours to allow it to fully set before serving.
  • Serve with whipped cream and enjoy! It's best consumed the same day it’s made, but you can refrigerate leftovers for several days.
Keyword Ginger, Pumpkin

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