Classic Pumpkin Gingersnap Crust (Print Version)

Spiced pumpkin blend paired with a crispy gingersnap cookie base, ideal for cozy, autumnal celebrations.

# Components:

→ Gingersnap Crust

01 - 2 cups gingersnap cookies, finely crushed
02 - 1/4 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted
04 - Pinch of salt

→ Pumpkin Filling

05 - 1 can (15 ounces) pure pumpkin purée
06 - 3/4 cup light brown sugar, packed
07 - 2 large eggs
08 - 1 large egg yolk
09 - 1 cup heavy cream
10 - 1/4 cup whole milk
11 - 1 1/2 teaspoons ground cinnamon
12 - 1/2 teaspoon ground ginger
13 - 1/4 teaspoon ground cloves
14 - 1/4 teaspoon ground nutmeg
15 - 1/2 teaspoon salt
16 - 1 teaspoon pure vanilla extract

# Directions:

01 - Preheat the oven to 350°F.
02 - In a medium bowl, combine crushed gingersnap cookies, granulated sugar, melted butter, and a pinch of salt. Stir until the mixture is evenly moistened.
03 - Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes, or until fragrant and lightly browned. Remove from oven and set aside to cool slightly.
04 - In a large bowl, whisk together pumpkin purée, light brown sugar, eggs, and egg yolk until smooth.
05 - Add heavy cream, whole milk, ground cinnamon, ground ginger, ground cloves, ground nutmeg, salt, and vanilla extract to the pumpkin mixture. Whisk until well combined.
06 - Pour the pumpkin filling into the pre-baked gingersnap crust and smooth the top with a spatula.
07 - Bake for 45–50 minutes, or until the edges are set and the center jiggles slightly. Remove from oven.
08 - Cool on a wire rack for at least 2 hours before slicing.
09 - Serve plain or topped with whipped cream as desired.

# Expert Advice:

01 -
  • Uses pantry ingredients you likely have on hand
  • No rolling pin needed just a simple cookie crust
  • Rich seasonal spices for both crust and filling
  • Stays moist and creamy without being too heavy
  • You can make it ahead which makes holiday planning much easier
02 -
  • High in seasonal spices for aroma and depth
  • Vegetarian friendly and easy to adapt for many diets
  • Lovely make ahead dessert for any holiday or gathering
03 -
  • If the crust seems too crumbly add a touch more melted butter until it holds together when pressed
  • Using room temperature eggs and dairy helps the filling bake up smooth and prevents lumps
  • Always bake pumpkin pie on the lower third of the oven for the flakiest crust It helps ensure the base cooks through without burning the top
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