Best Gingersnap Pumpkin Pie (+Video) - Fork Knife Swoon (2024)

What kind of gingersnap cookies are best for pie crust?

I typically use Mi-Del gingersnap cookies or Trader Joe’s Triple Ginger Snaps. I have not had good luck with Nabisco Ginger Snaps. You’ll want to choose a thin, crispy cookie with lots of spicy ginger flavor to balance the sweetness of the filling.

Which kind of milk is best for pumpkin pie?

Sweetened condensed milk will give you the silkiest, creamiest texture. The next best substitution is evaporated milk, followed by heavy cream. I do not recommend using regular milk. For a dairy free filling, use full fat coconut milk.

How to avoid cracks in the top of the pie?

Don’t over-whisk the eggs. Tap the bottom of the pie pan on the counter to release air bubbles before baking. Be sure not to over bake (see below). The sweetened condensed milk, extra egg yolk, and low baking temperature also help to ensure a crack free filling!

How can you tell when pumpkin pie is done?

The pie is ready to come out of the oven when the edges are set but the center of the filling still has some jiggle to it. It will continue to cook through residual heat, so it’s important not to over bake.

Can you make pumpkin pie in advance?

A bit. I usually make this pie the morning of, and the night before works too. Let the pumpkin pie cool fully then refrigerate until ready to serve.

How long will gingersnap pumpkin pie last?

This pie is very best the day of, but if you have leftovers, they’ll keep in the fridge for 2-3 days before things get a bit sad and soggy.

Can I make this pie gluten free?

This pie can easily be made gluten free by using gluten free gingersnaps in the crust. I’ve used Mi-Del gluten free gingersnaps with success. See the recipe notes for more.

Looking for more pumpkin desserts? Try these next:

• Gingersnap pumpkin pie bars
• Overnight pumpkin cinnamon rolls
• One bowl pumpkin gingerbread muffins
• Toasted sugar pumpkin pie
• Chocolate chip pumpkin bread (vegan)

Ingredients

Scale

Gingersnap Crust

• 2 – 2-1/2 cups gingersnap cookie crumbs ¹
• 2 Tbsp (26g) light brown sugar, packed
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 cup (113g or 1 stick) unsalted butter, melted ¹

Pumpkin Custard Filling

• 1 (15 oz) can pure pumpkin puree
• 2/3 cup (132g) granulated sugar
• 2 Tbsp (26g) light brown sugar, packed
• 2 tsp fresh minced ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp fine sea salt
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs
• 1 large egg yolk
• 1/2 tsp pure vanilla extract

Cook ModePrevent your screen from going dark

Gingersnap Crust

1. See recipe notes below for gingersnap crust tips and troubleshooting.
2. Preheat the oven to 350℉. In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb.
3. Add the ginger and cinnamon and pulse once or twice to combine. Pour in the melted butter ¹ and pulse until combined.
4. Spoon the crumbs into a ungreased 9-inch pie pan,² or two 7-1/2-inch tart pans (with removable bottoms) and use your fingers to gently divide the mixture into an even layer on the bottom and sides of the pan. Follow with the flat bottom of a measuring cup or glass to firmly pack the crust into the pan.
5. Bake for 5-8 minutes, then remove from the oven and let cool for at least 10 minutes.

Pumpkin Pie Filling

1. Heat the pumpkin, sugars, ginger, cinnamon, cloves and salt in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for 5 minutes, stirring regularly, until smooth and glossy.
2. Remove from the heat and slowly stir in the condensed milk, whisking until completely combined. Whisk in the eggs and egg yolk, one at a time, whisking until completely combined after each addition.
3. Stir in the vanilla. Pour the filling into the pie shell(s).
4. Bake for 30 minutes at 350℉, until the edges of the filling are just starting to set.
5. Turn the oven down to 325℉, and bake for another 25-35 minutes, until the filling is mostly set (the center will still be slightly jiggly). Cover just the crust with aluminum foil or a pie crust shield, as needed, if the crust starts to brown too quickly. The filling may bubble and puff up slightly as it cooks – that’s okay, it will settle as it cools.
6. Remove from the oven and let cool for 2-3 hours until completely set. The pie filling will continue cooking through residual heat.
7. Garnish with fresh whipped cream and serve chilled or at room-temperature. Best eaten the day of, but the pie can be made in advance and will keep for 2-3 days in the refrigerator. Enjoy!!

• ¹ Graham cracker/cookie crusts are a challenge to write recipes for, and I’ve gotten many questions over the years about this. There are a lot of variables – the brand of cookie, how finely you crush/crumble them, how firmly you pack the crumbs into the measuring cup, the density/sugar/moisture contents of your cookies. Even the humidity in your kitchen can come into play. All these different factors demand different amounts of butter to moisten/hold together the crumbs without becoming greasy. This recipe was originally tested with MI-DEL gingersnaps (10oz or about 45-50 cookies), but I’ve used other brands with success. This is the ratio that works for me, but use your best judgment.
• A few tips: the cookies should be crumbled to the point of resembling coarse sand. You don’t want to pulverize them completely into powder. Pulsing in a food processor works well. Don’t worry if there are a few larger bits of cookie here and there. You’ll end up with about 2 to 2-1/2 cups of crumbs.
• Because there are so many different brands of gingersnap cookies, use your judgment when it comes to the butter/crushed cookie ratio. 1/2 cup (1 stick) of melted butter may be more than you need depending on the particular gingersnaps you use. Start by adding about 6 Tbsp of the melted butter to the crumbs. If they aren’t coming together or don’t seem damp enough, add a little more butter. If they seem excessively buttery, add more crumbs, and so on. You want a crumbly, moist crumb that can easily press into the tart pan.
• Bake the crust(s) on top of a rimmed sheet pan to catch any butter drips. This is especially important if you’re using tart pans with removable bottoms. Depending on the cookies you use (and your oven), the crust may take more or less time to pre-bake. Crispier cookies may bake (and potentially burn) faster than softer varieties. If in doubt, err on the side of less time in the oven. The crust will continue to bake when you add the filling. Cover the pie (or just the crust) with aluminum foil if it seems like it is browning too quickly.
• If your gingersnaps are very sweet, you can reduce or omit the brown sugar in the crust. This pie is best with a strongly spiced ginger cookie crust.
• For gluten free pumpkin pie: Simply use gluten free gingersnap cookies such as these from MiDel. Note that they are 8 oz bags instead of 10 oz and will yield about 2 cups of cookie crumbs, so you may need a bit less butter. Several readers have also had good results with the gluten free gingersnap cookies from Trader Joe’s.
• Substitutions for sweetened condensed milk: You’ll get the best flavor and texture using sweetened condensed milk, but if you’d prefer a less sweet pie, you can also use 1 cup of evaporated milk, heavy cream, or full fat coconut milk.
• ² Make sure you are using a 9-inch pie pan that is deep dish, or at least 2″ tall, with a minimum volume of 5-1/2 cups. If that’s not feasible, you can also divide the pie into two smaller pans (reducing the baking time), or bake any extra filling in a couple of small oven-safe ramekins.