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Best Homemade Pumpkin Pie with Gingersnap Crust Recipe

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This pumpkin pie features a crunchy, spicy gingersnap crust and a silky, spiced filling. It’s a show-stopping dessert perfect for fall gatherings, and it can be made a day ahead for less stress.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • Pinch of salt (only if using unsalted butter)
  • 1 can (15 ounces) pure pumpkin puree
  • 1 can (14 ounces) sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • Fresh whipped cream (for serving, optional)
  • Caramel drizzle (for serving, optional)
  • Toasted pecans (for serving, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven.
  2. Make the crust: Place gingersnap cookies in a zip-top bag and crush with a rolling pin until fine crumbs form. Alternatively, pulse in a food processor. Transfer to a medium bowl.
  3. Add melted butter and sugar: Pour melted butter over crumbs, add sugar and salt if using. Stir with a fork until all crumbs are evenly moistened (mixture should look like wet sand).
  4. Press the crust into a 9-inch pie dish: Using the bottom of a measuring cup or flat-bottomed glass, press crumbs firmly and evenly across bottom and up sides (about ¼ inch thick).
  5. Pre-bake the crust: Bake for 10 minutes. Remove from oven and let cool slightly while making filling. Leave oven on.
  6. Make the filling: In a large bowl, whisk together pumpkin puree and sweetened condensed milk until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla, pumpkin pie spice, cinnamon, ginger, and salt. Whisk until completely combined and silky smooth (about 2 minutes).
  7. Pour filling into crust: Place pre-baked crust on a baking sheet. Slowly pour filling into crust, being careful not to overfill (filling should come almost to top of crust).
  8. Bake the pie: Transfer baking sheet with pie to oven. Bake at 350°F for 50 to 60 minutes. Pie is done when edges are set and center jiggles slightly when gently shaken.
  9. Cool completely: Remove pie from oven and place on a cooling rack. Cool at room temperature for at least 2 hours. Then refrigerate for at least 4 hours, or overnight.
  10. Serve and enjoy: Once fully chilled, slice and serve with whipped cream and other toppings as desired. Best served cold or at room temperature.

Notes

Pre-bake the crust every time to prevent sogginess. Don’t overmix the filling to avoid cracks. Let the pie cool gradually at room temperature before refrigerating. For a gluten-free version, use gluten-free gingersnap cookies. For dairy-free, substitute butter with coconut oil and use full-fat coconut milk with maple syrup instead of sweetened condensed milk.

Nutrition

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

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