This pumpkin gingersnap pie is one of my favorite Thanksgiving desserts. It’s a crowd-pleaser and a fun twist on the classic pumpkin pie — perfect for your next holiday gathering.
Unlike a traditional all-butter pie crust, this recipe uses a simple gingersnap cookie crust, which makes the pie quicker and easier to prepare without sacrificing flavor.
The filling is rich and creamy thanks to half and half, while the crust — made from crushed gingersnap cookies — delivers a chewy, spicy contrast. The combination of warm ginger and cinnamon in the crust complements the lightly sweet pumpkin filling beautifully.
You can use store-bought gingersnaps or substitute graham crackers if preferred. Top slices with fresh whipped cream or vanilla ice cream for an extra-special finish.
Why You’ll Love This Twist on a Classic Pumpkin Pie
A standard pie crust never felt like the ideal partner for pumpkin filling to me. For this pie I wanted something that would elevate the spices and add texture. A gingersnap crust does exactly that — it’s sweet, slightly chewy, and full of warm spice, pairing perfectly with creamy pumpkin. If you love ginger flavors and crave a nostalgic, cozy dessert, this pie will deliver.
Rich, Creamy Filling and Spiced Crust
This version is inspired by a classic, family-favorite pumpkin pie filling. To make the filling extra rich, swap evaporated milk for half and half — it adds a silkier texture and deeper flavor. It’s also a practical swap since half and half is often on hand.
Top with whipped cream or a scoop of vanilla ice cream when serving — both are excellent choices that round out the dessert.
Planning for Thanksgiving
This pie makes a wonderful addition to a Thanksgiving menu and pairs well with other fall recipes. Serve slices alongside classic sides or include it in a dessert spread to offer guests a comforting, seasonal option.
How To Make Pumpkin Pie with a Gingersnap Cookie Crust
Follow these steps to assemble and bake the pie:
- Make the crust: Place gingersnap cookies in a large zip-top bag, press out the air, and crush them into fine crumbs using the back of a metal spoon or a rolling pin. Measure 2 cups of crumbs and transfer to a mixing bowl.
- Mix the crust ingredients: Add 2 tablespoons brown sugar, 5 tablespoons melted butter, 1 teaspoon ground ginger, and 1/4 teaspoon salt to the crumbs. Stir until combined.
- Press and bake the crust: Press the mixture firmly into the bottom and up the sides of a glass pie dish using the bottom of a measuring cup and your fingers to form even edges. Bake at 350°F for 10 minutes.
- Prepare the filling: Increase the oven temperature to 425°F. In a separate bowl, whisk together 15 oz. pumpkin puree, 2 large eggs, 1 1/2 cups half and half, 1/2 cup brown sugar, 1/4 cup white sugar, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground ginger, and 1/2 teaspoon salt until smooth.
- Fill and bake: Pour the filling into the pre-baked gingersnap crust. Bake at 425°F for 15 minutes, then lower the oven temperature to 350°F and continue baking for 45–55 minutes or until a knife inserted near the center comes out clean.
- Cool and store: Allow the pie to cool completely before slicing. Store refrigerated for up to 5 days.
Tips for a Great Gingersnap Crust
- Make crumbs evenly: Work in batches if needed to ensure all cookies are crushed to a fine, uniform texture.
- Pack firmly: Press crumbs tightly into the pan so the crust holds together when sliced.
- Gluten-free option: Use gluten-free gingersnaps to make the crust suitable for gluten-sensitive guests.
Ingredients
Crust
- 2 cups gingersnap cookie crumbs
- 2 tablespoons brown sugar
- 5 tablespoons melted butter
- 1 teaspoon ground ginger
- ¼ teaspoon salt
Filling
- 1 (15 oz) can pumpkin puree
- 2 large eggs
- 1 ½ cups half and half (or one 12 oz can evaporated milk)
- ½ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, allspice, and cardamom)
- ½ teaspoon ground ginger
- ½ teaspoon salt
Substitutions and Notes
- If you don’t have pumpkin pie spice, combine ground cinnamon, nutmeg, cardamom, and allspice to taste.
- If half and half isn’t available, a 12 oz can of evaporated milk can be used in its place.
- Graham crackers make a tasty alternative crust if you prefer a milder flavor.
- To make bars in an 8×8″ pan, double the filling for a better filling-to-crust ratio and watch baking time closely — it may require a bit longer.
Serving and Storage
Serve each slice with a generous dollop of whipped cream or a scoop of vanilla ice cream. Keep the pie refrigerated and use within five days for best texture and flavor.
If you try this pumpkin pie with gingersnap crust, enjoy sharing it with friends and family — it’s a cozy, spiced take on a Thanksgiving classic.