As the leaves turn golden and the air gets crisp, there’s no better way to embrace the season than with a slice of homemade pumpkin pie. But this isn’t just any pumpkin pie; this is a Creamy Pumpkin Pie with a delightful gingersnap crust that takes the classic dessert to a whole new level. Picture the satisfying crunch of spiced gingersnap cookies, melding perfectly with a smooth, velvety filling of rich pumpkin and warm spices. It’s a sweet escape that not only fills your kitchen with the enticing aroma of fall but also makes a stunning centerpiece for your Thanksgiving table.

Whether you’re a seasoned chef or someone simply looking to impress your loved ones with a memorable dessert, this pie is wonderfully easy to whip up and unforgettable in flavor. Trust me, this creamy delight will have everyone asking for seconds—and maybe even the recipe! Let’s dive into this culinary treat that embodies the spirit of the season.

Why is Pumpkin Pie with Gingersnap Crust a must-try?

Irresistible flavors: This dessert brings together creamy pumpkin and zesty gingersnap for a dynamic taste sensation.
Quick and easy: With simple steps to follow, you’ll have a show-stopping pie ready in no time—great for busy holidays!
Crowd-pleaser: Perfect for family gatherings, it’s bound to impress guests of all ages.
Versatile variations: You can easily swap the gingersnap crust for your favorite pie crust, ensuring everyone can enjoy this treat.
Make ahead: Prep it a day in advance to save time, allowing you to enjoy more moments with family.

Embrace the cozy flavors of fall with this delightful dessert, and consider checking out our guide on Thanksgiving desserts for more festive inspiration!

Pumpkin Pie with Gingersnap Crust Ingredients

For the Gingersnap Crust

Gingersnap cookies – These provide a flavorful base; ensure they are finely crushed for the best texture.
Unsalted butter – Adds richness; melt it before mixing with cookie crumbs for a cohesive crust.

For the Filling

Cream cheese – Provides a creamy texture and richness; ensure it’s whipped for a light consistency.
Pumpkin puree – Acts as the primary flavor component; use 100% pure pumpkin puree without additives for the best flavor.
Milk – Adds moisture to the filling; can substitute with a non-dairy alternative for a vegan option.
Light brown sugar – Sweetens the filling and enhances its caramel undertones; granulated sugar can be used as a substitute, though flavor may differ.
Salt – Balances sweetness; a pinch of kosher salt works well.
Cinnamon, ginger, nutmeg, cardamom – This spice blend defines the flavor profile; adjust quantities based on spice preference.
Vanilla extract – Adds depth to the flavor; always use pure vanilla extract for best results.
Grated orange zest – Freshens the flavor and adds a citrus note; can use lemon zest if oranges aren’t available.
Eggs – Provide structure and stability to the filling; large eggs are standard; avoid using small eggs for consistency.

Feel free to use this ingredient breakdown as a guide to make your creamy and delightful Pumpkin Pie with Gingersnap Crust shine at your Thanksgiving gathering!

How to Make Pumpkin Pie with Gingersnap Crust

Prepare Gingersnap Crust: Start by crushing gingersnap cookies into fine crumbs. Mix the crumbs with melted butter until well combined. Press this mixture firmly into a pie dish and bake at 350°F for about 10 minutes, until set.
Make the Filling: In a mixing bowl, whip cream cheese until fluffy. Gradually add milk and continue to beat until smooth. Then, mix in the pumpkin puree, light brown sugar, salt, spices, vanilla extract, and eggs, blending until creamy.
Combine and Bake: Pour the filling into the pre-baked gingersnap crust. Bake at 350°F for approximately 45-50 minutes, or until the filling is mostly set but still slightly jiggly in the center.
Cool and Serve: Allow the pumpkin pie to cool at room temperature for about 30 minutes. Transfer it to the refrigerator to chill. Before serving, top with freshly whipped cream for an extra touch!

Optional: Garnish with a sprinkle of cinnamon or nutmeg before serving.
Exact quantities are listed in the recipe card below.

Make Ahead Options

These Creamy Pumpkin Pies with Gingersnap Crust are perfect for meal prep enthusiasts! You can prepare the gingersnap crust up to 24 hours in advance, allowing it to set properly after baking. Additionally, you can make the creamy filling and refrigerate it for up to 3 days in an airtight container. To maintain quality and prevent the crust from becoming soggy, assemble the pie just before baking. When you’re ready to serve, simply pour the filling into the pre-baked crust and follow the baking instructions. This way, you’ll have a stress-free dessert that retains its delicious flavors, making your holiday gatherings even more enjoyable!

What to Serve with Pumpkin Pie with Gingersnap Crust?

As the warm spices of fall envelop your senses, it’s time to think about what delightful accompaniments can elevate your holiday dessert experience.

Whipped Cream: A dollop of freshly whipped cream adds a creamy contrast, enhancing the pie’s smoothness while balancing its spices.
Vanilla Ice Cream: The cold, creamy sweetness of vanilla ice cream perfectly melts into the warm pie, creating a delightful temperature contrast.
Caramel Sauce: Drizzling warm caramel over each slice brings a luscious sweetness, complementing the gingersnap crust and pumpkin filling harmoniously.
Spiced Elderberry Tea: This aromatic beverage offers a warm, spiced note that echoes the flavors of the pie while providing a cozy drink option.
Pecan Pie Bars: These bars bring a delightful nutty sweetness to your dessert spread, making for a textural contrast that pie lovers will appreciate.
Candied Ginger: Adding small pieces of candied ginger on the plate introduces a zingy pop that resonates beautifully with the gingersnap crust’s flavor.
Pumpkin Spice Latte: Turn your dessert into a cozy café experience by sipping on this seasonal favorite, perfectly pairing with the fall flavors of your pie.
Meringue Cookies: These airy, light treats complement the creamy filling well, and their sweetness serves as a lovely counterbalance to the pie’s spices.

Expert Tips for Pumpkin Pie with Gingersnap Crust

Cream Cheese Consistency: Make sure your cream cheese is softened to room temperature. This ensures a smooth and creamy filling without lumps.
Gingersnap Texture: For the best crust, crush gingersnap cookies into very fine crumbs. Larger pieces can lead to an unstable crust that falls apart when slicing.
Baking Time Reminder: Keep an eye on the pie while it bakes. You want it to be set but still slightly jiggly in the center. Overbaking can result in cracks in your filling.
Flavor Adjustments: Don’t hesitate to personalize your spices! If you’re a fan of warmth, add a pinch of cloves or allspice for a flavor boost that complements the pumpkin perfectly.
Chill Time: Allow your pumpkin pie to cool completely at room temperature before refrigerating. This helps the filling set properly for clean slices when serving.

Pumpkin Pie with Gingersnap Crust Variations

Feel free to play around and personalize your pumpkin pie experience to suit your cravings and dietary needs!

Gluten-Free: Use gluten-free gingersnap cookies or an almond flour crust for a delightful gluten-free alternative.
Vegan Option: Replace cream cheese with vegan cream cheese and use almond milk instead of regular milk. You’ll achieve a creamy texture without the dairy!
Nutty Twist: Add crushed walnuts or pecans to the gingersnap crust for added texture and flavor. This will give your crust a lovely crunch!
Spice It Up: Experiment with spices by incorporating a pinch of cayenne or chipotle powder for a warm, unexpected kick in flavor.
Chocolate Drizzle: For chocolate lovers, drizzle a rich chocolate sauce over the filling before serving for a decadent twist.
Citrus Infusion: Instead of orange zest, try using lime or grapefruit zest for a unique citrus note that brightens the filling.
Caramel Swirl: After pouring in the filling, swirl in some caramel sauce for a sweet surprise that complements the spices beautifully.
Apple Addition: Mix in small chunks of apple to the pumpkin filling for a delightful fruit twist that adds sweetness and texture.

Each variation offers a new way to enjoy a classic dessert, allowing you to create a pumpkin pie that brings even more warmth and joy to your table!

How to Store and Freeze Pumpkin Pie with Gingersnap Crust

Fridge: Store the pumpkin pie covered in the refrigerator for up to 4 days. This will keep it fresh and prevent it from absorbing any unwanted odors.

Freezer: For longer storage, freeze the pie for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil to preserve flavor and texture.

Thawing: When ready to enjoy, thaw the frozen pie in the refrigerator for at least 12 hours before serving. This gradual thawing helps maintain the creamy filling.

Reheating: If you’d like to serve the pie warm, gently reheat in a 350°F oven for about 10-15 minutes, just until warmed through without cooking the filling further.

Pumpkin Pie with Gingersnap Crust Recipe FAQs

What type of pumpkin puree should I use?
Always opt for 100% pure pumpkin puree without additives for the best flavor. Brands like Libby’s are popular choices, ensuring a rich and authentic taste. Avoid pumpkin pie filling, which contains added sugars and spices that may alter your pie’s flavor.

How should I store leftover pumpkin pie?
Store the pumpkin pie covered in the refrigerator for up to 4 days. Wrap it in plastic wrap or place it in an airtight container to keep it fresh and prevent it from absorbing unwanted odors from other foods in your fridge.

Can I freeze pumpkin pie, and if so, how?
Absolutely! For long-term storage, freeze the pumpkin pie for up to 3 months. Wrap it tightly in plastic wrap followed by aluminum foil to preserve both flavor and texture. When you’re ready to enjoy it, thaw the pie in the refrigerator for at least 12 hours before serving. This method maintains the creamy filling and prevents it from becoming too watery.

What should I do if the filling is too runny?
If your filling turns out runny, it could be due to undercooked eggs or excess moisture. To remedy this, make sure you combine the ingredients well and avoid overmixing the pumpkin puree, as this can introduce too much air. If it happens despite your best efforts, pour the filling back into the crust and return it to the oven to bake for an additional 5 to 10 minutes until it is set, checking frequently to avoid overbaking.

Is this recipe suitable for those with dietary restrictions?
Indeed! You can easily modify the Pumpkin Pie with Gingersnap Crust to accommodate dietary needs. For a dairy-free version, substitute cream cheese and milk with non-dairy cream cheese and almond or coconut milk. For gluten-free options, swap the gingersnap crust for a gluten-free pie crust made from almonds or nuts. Always check ingredient labels to ensure they meet specific dietary requirements, especially for allergies.

How can I enhance the flavor of my pumpkin pie?
To elevate the flavor profile, consider adding a pinch of cloves or allspice to the spice blend. You could also mix in a splash of maple syrup for added sweetness and depth. Experimenting with the quantities of spices like cinnamon and nutmeg will give you the flexibility to tailor the pie to your taste preferences!