Let's set the table together.

Inspiring moments and memories shared around The Table Together.

Classic Pumpkin Pie, Gingersnap Crust

469 A Classic Pumpkin Pie Gingersnap Crust.jpg
469 A Classic Pumpkin Pie Gingersnap Crust.jpg

Classic Pumpkin Pie, Gingersnap Crust


Pumpkin pie…the one dish I most look forward to for Thanksgiving dinner! In all seriousness, pumpkin pie is my absolute all-time favorite dessert and pairing the classic pumpkin filling with a gingersnap crust is beyond delicious!!! You will want to trust me on this one!!!

Yield: 6 – 8 servings

Oven: 350ºF

Preparation time: 10 minutes

Cook Time: 1 hour – 1 hour 10 minutes

Add To Cart

Gingersnap Crust:

12-ounces gingersnap cookies (approximately 1 3/4 cups ground gingersnap cookies) – see kitchen note

5 tablespoons melted unsalted butter

Pumpkin Filling:

3/4 cup granulated sugar

1/2 teaspoon kosher salt

1 1/4 teaspoon pumpkin pie spice

2 large eggs, lightly whisked to just break yolks

1, 12-ounce can evaporated milk

1, 15-ounce can pumpkin puree, like my personal favorite Libby’s


2 cups whipping cream to serve, optional

as desired, all-spice or cinnamon to garnish, optional


To Prepare the Crust:

1.   Preheat oven to 350ºF.

2.   In a food processor fitted with a blade attachment, add 12-ounces gingersnap cookies and pulse until mixture resembles coarse sand. Add melted butter and process again until evenly combined and when squeezed with your hands, mixture stays together. Note: mixture should yield 1 ¾ cups.

3.   Using dry hands, transfer gingersnap mixture to 9-inch deep-dish pie shell, like my personal favorite Pyrex, and press down and up the sides forming a crust – see kitchen note.

4.   Place in preheated 350ºF oven and bake until lightly golden in color, approximately 6 – 8 minutes.

5.   Remove from oven and allow to cool.

6.   Meanwhile, prepare the pumpkin pie filling.

To Prepare the Pumpkin Pie Filling:

7.   In a small bowl, use a whisk to combine sugar, salt and pumpkin pie spice until evenly incorporated.

8.   In a separate medium size bowl, add eggs, evaporated milk and pumpkin puree whisking until evenly combined.

9.   Add sugar mixture to egg mixture and whisk until evenly combined.

10.   Transfer to prepared pie shell and carefully place in preheated 350ºF oven.

11.   Bake until the filling has set, approximately 55 – 60 minutes.  If the pie shell takes on too much color, carefully cover the edges with strips of foil (making sure it doesn’t touch the pie filling) or use a crust shield.

12.   Remove from oven and place on a wire rack to fully cool at room temperature. Pie can either be served at room temperature or chilled overnight with a large dollop of whipping cream right before enjoying!

13.   Consider taking it up a notch by lightly dusting the whipping cream with all-spice or cinnamon right before serving.


Kitchen Note: If you don’t have a food processor, place gingersnap cookies in a double-bagged ziplock and use a rolling pin to gently crush. Once mixture resembles coarse sand, transfer to a bowl, combine with melted butter and shape according to the method mentioned above.

One way to help line the crust in the pie dish is by using the flat bottom of a measuring cup pressing down and against the sides to create a flat and even surface.