Gingersnap Pumpkin Pie


Preparation info

  • Makes


    • Difficulty


Appears in

Thanksgiving: Recipes for a Holiday Meal


By Lou Seibert Pappas

Published 2011

  • About

The crunchy cookie crust makes an easy-to-assemble base for the creamy pumpkin filling. The pie can be made up to 1 day in advance. Serve with whipped cream flavored with Cognac, if you wish.


Gingersnap Crust

  • Crushed gingersnaps, cups
  • Granulated sugar, 3 tablespoons
  • Unsalted butter, 6 tablespoons, melted
  • Ground ginger, ½ teaspoon


    Preheat the oven to 350°F.

    To make the crust, in a small bowl, stir together the gingersnap crumbs, granulated sugar, melted butter, and ginger until evenly moistened. Pat evenly into the bottom and up the sides of a 9-inch pie pan. Bake just until set, about 5 minutes. Let cool completely on a rack.

    To make the filling, in a large bowl, whisk the eggs until blended. Whisk in the brown sugar, cinnamon, ginger, cloves, nutmeg, and salt until well mixed. Stir in the pumpkin and half-and-half until blended. Pour into the crust.

    Bake the pie until the filling is set, 45–50 minutes. Let cool completely on a rack. Cut into wedges, top each wedge with whipped cream, and serve.