What’s better than regular pumpkin pie? A pumpkin pie with a spicy gingersnap crust!
This twist on the classic Thanksgiving dessert swaps out the usual graham cracker crust for crushed gingersnap cookies, adding a warm, spicy kick to every bite. It’s the kind of pie that makes people ask for the recipe at holiday gatherings. And if you’re thinking you’ll have leftovers for breakfast the next day, you might want to make two – this pie has a way of disappearing fast.
Possible Ingredient Alternatives
Gingersnap cookies can be replaced with graham crackers or digestive biscuits for a milder flavor. Adjust the amount of sugar and spices in the crust to compensate for the reduced sweetness and spice. For a gluten-free option, use gluten-free oats or almond flour, adding extra spices to mimic the gingersnap flavor.
Pure pumpkin puree can be substituted with butternut squash or sweet potato puree for a similar texture and nutritional profile. These alternatives may require slight adjustments in sweetness and spices to achieve the desired pumpkin pie flavor.
Sweetened condensed milk can be replaced with a mixture of evaporated milk and sugar, or a non-dairy alternative like coconut cream mixed with sugar for a vegan option. Use about 1 cup of evaporated milk or coconut cream with 1/3 cup sugar, simmered until slightly thickened. This substitution may require adjusting the overall liquid content of the filling.
| Preparation Time | 20-30 minutes |
| Cooking Time | 60-80 minutes |
| Total Time | 80-110 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3200
- Protein: 40-50 g
- Fat: 150-170 g
- Carbohydrates: 350-400 g
Ingredients
- 2 to 2 1/2 cups crushed gingersnap cookies
- 2 tablespoons packed light brown sugar (26g)
- 1 teaspoon powdered ginger
- 1 teaspoon powdered cinnamon
- 1/2 cup melted unsalted butter (113g or 1 stick)
- 1 can (15 oz) pure pumpkin puree
- 2/3 cup white granulated sugar (132g)
- 2 tablespoons packed light brown sugar (26g)
- 2 teaspoons fresh ginger, minced
- 1 teaspoon powdered cinnamon
- 1/4 teaspoon powdered cloves
- 1/2 teaspoon fine sea salt
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 large egg yolk
- 1/2 teaspoon vanilla essence
Step 1: Prepare and Pre-Bake the Crust
Start by preheating your oven to 350℉.
In a food processor, pulse together the gingersnap cookies and brown sugar until you achieve a coarse crumb.
Add ginger and cinnamon, and pulse once or twice to blend.
Pour in melted butter¹ and pulse until combined.
Spoon the crumb mixture into an ungreased 9-inch pie pan or two 7-1/2-inch tart pans with removable bottoms.
Use your fingers to gently press the mixture into an even layer on the bottom and sides of the pan.
Firmly pack the crust using the flat bottom of a measuring cup or glass.
Bake for 5-8 minutes, then remove from the oven and let it cool for at least 10 minutes.
Step 2: Prepare the Pumpkin Filling
In a large heavy-bottomed pot, heat the pumpkin, sugars, ginger, cinnamon, cloves, and salt over medium heat until the mixture starts to sputter.
Cook for 5 minutes, stirring frequently, until the mixture is smooth and glossy.
Remove from the heat and gradually stir in the condensed milk, whisking until it’s fully combined.
Whisk in the eggs and egg yolk, one at a time, ensuring each is fully incorporated before adding the next.
Stir in the vanilla extract until well blended.
Step 3: Assemble and Partially Bake the Pie
Pour the prepared pumpkin filling into the cooled pie crust(s).
Bake for 30 minutes at 350℉, until the edges of the filling are just beginning to set.
Then, reduce the oven temperature to 325℉ and continue baking for another 25-35 minutes until the filling is mostly set, with the center still slightly jiggly.
If the crust starts to brown too quickly, cover just the crust with aluminum foil or a pie crust shield.
The filling may bubble and puff slightly during baking, which is perfectly normal, as it will settle while cooling.
Step 4: Cool and Serve the Pie
Once baked, remove the pie from the oven and let it cool on a wire rack for 2-3 hours until completely set.
The filling will finish cooking and firming up as it cools.
Garnish with fresh whipped cream before serving.
The pie can be enjoyed chilled or at room temperature.
While it’s best eaten the day it’s made, it can be prepared in advance and stored in the refrigerator for 2-3 days.
Enjoy your delicious homemade pie!
