Best 13 Gingersnap Pumpkin Pie Recipes

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Indulge in the symphony of flavors with our enticing gingersnap pumpkin pie, a delightful combination of classic fall flavors and unique textures. This delectable dessert boasts a crisp gingersnap crust, a velvety pumpkin filling spiced to perfection, and a touch of whipped cream, creating a symphony of flavors that will tantalize your taste buds. Our collection of gingersnap pumpkin pie recipes offers a variety of options to suit your preferences, from classic to gluten-free and vegan. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, making it a perfect centerpiece for your Thanksgiving or fall gathering. Embark on a culinary journey as you explore our diverse selection of gingersnap pumpkin pie recipes, ranging from traditional to innovative, promising an unforgettable dessert experience.

Let's cook with our recipes!

GINGERSNAP PUMPKIN PIE



Gingersnap Pumpkin Pie image

A spicy version of the all time favorite pumpkin pie.

Provided by Deanna

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 12

1 ¾ cups gingersnap cookie crumbs
2 ½ tablespoons butter, melted
2 tablespoons white sugar
1 ½ cups canned pumpkin
¾ cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
  • Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
  • Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 47.4 g, Cholesterol 69.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 355.8 mg, Sugar 36.7 g

PUMPKIN CHIFFON PIE WITH GINGERSNAP PECAN CRUST



Pumpkin Chiffon Pie with Gingersnap Pecan Crust image

Categories     Dairy     Egg     Ginger     Dessert     Bake     Thanksgiving     Pecan     Brandy     Pumpkin     Gourmet     Kidney Friendly     Peanut Free

Yield One 9 inch pie

Number Of Ingredients 20

For Crust
fourteen 2-inch gingersnaps (about 4 ounces)
1 cup pecans (about 4 ounces)
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter melted and cooled
For filling
1 envelope (about 1 tablespoon) unflavored gelatin
2 tablespoons brandy rum or water
1 cup milk
3/4 cup firmly packed light brown sugar
4 large egg yolks
1 1/4 cups canned solid-pack pumpkin
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3/4 cup heavy cream
Accompaniment: whipped cream
Garnish: chopped toasted pecans
Preheat oven to 350°F.

Steps:

  • Make Crust:
  • In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well. Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.
  • Make filling:
  • In a small bowl sprinkle gelatin over brandy, rum, or water and let stand.
  • In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F. on a candy thermometer. Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.
  • Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water.
  • In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten. Fold in remaining cream gently but thoroughly and pour filling into crust. Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour.
  • Top each serving with whipped cream and garnish with nuts.

PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST



Pumpkin Mousse Pie with Gingersnap Crust image

The gingersnap cookies and pumpkin pair perfectly in this pie. It's always a must-have dessert for our Thanksgiving get-together. -Bernice Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 cups finely crushed gingersnap cookies (about 30 cookies)
1 cup finely chopped pecans, toasted
1/3 cup butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup packed brown sugar
1/2 cup half-and-half cream
3 large egg yolks
1 can (15 ounces) solid-pack pumpkin
2 teaspoons pumpkin pie spice
2 cups whipped topping
1/4 cup butterscotch-caramel ice cream topping
1/2 cup chopped pecans, toasted

Steps:

  • Preheat oven to 350°. In a small bowl, mix crushed cookies and chopped pecans; stir in butter. Press onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Bake 10-12 minutes or until lightly browned. Cool on a wire rack., In a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved., In a large saucepan, whisk brown sugar, cream and egg yolks until blended. Cook over low heat until a thermometer reads at least 160°, stirring constantly. (Do not allow to boil.) Remove from heat; stir in pumpkin, pie spice and gelatin mixture. Cool completely., Fold in whipped topping. Pour into crust; refrigerate until set. Drizzle with ice cream topping; sprinkle with pecans.

Nutrition Facts : Calories 516 calories, Fat 32g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 227mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 4g fiber), Protein 7g protein.

PUMPKIN GINGERSNAP ICE CREAM PIE



Pumpkin Gingersnap Ice Cream Pie image

My family and I always try new desserts during the holidays. This one was a clear winner, so we now make it for all occasions! -Patricia Ness, La Mesa, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 7

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
2 tablespoons ground walnuts
1 tablespoon canola oil
FILLING:
4 cups reduced-fat vanilla ice cream, softened if necessary
1 cup canned pumpkin pie filling
Pumpkin pie spice

Steps:

  • Preheat oven to 350°. In a small bowl, mix crushed cookies and walnuts; stir in oil. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., In a large bowl, mix ice cream and pie filling until blended. Spread into prepared crust; sprinkle with pie spice. Freeze, covered, 8 hours or overnight.

Nutrition Facts : Calories 304 calories, Fat 9g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 233mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

PUMPKIN-CHEESECAKE PIE WITH GINGERSNAP CRUST



Pumpkin-Cheesecake Pie with Gingersnap Crust image

Spicy gingersnaps stand in for the more traditional graham crackers in the crust of this Pumpkin-Cheesecake Pie, and make an excellent foil for the rich pumpkin-cream cheese filling. A border of meringue piped into leaves and bruleed with a kitchen torch takes the pie to the next level.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h30m

Number Of Ingredients 14

6 ounces gingersnaps (about 23), broken into small pieces
3 tablespoons sugar
4 tablespoons unsalted butter, melted
12 ounces cream cheese, room temperature
3/4 cup sugar
3/4 cup canned pumpkin puree (not pie filling)
1 large whole egg, plus 1 large egg yolk
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1/2 teaspoon coarse salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground cloves
3/4 cup sugar
3 large egg whites, room temperature

Steps:

  • Crust: Preheat oven to 350 degrees. Pulse gingersnaps and sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 30 minutes.
  • Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325 degrees.
  • Filling: Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
  • Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.
  • Meringue: Combine sugar and egg whites in a heatproof mixing bowl. Set bowl over (not in) a pan of simmering water, whisking until sugar dissolves and whites are warm. Remove from heat. Beat on high speed until thick, glossy stiff peaks form, about 6 minutes.
  • Transfer meringue to a pastry bag fitted with a large leaf tip (such as Ateco #115). Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.

GINGERSNAP-CRUSTED PUMPKIN PIE CHEESECAKE BARS



Gingersnap-Crusted Pumpkin Pie Cheesecake Bars image

This is a decadent fall dessert, perfect for bringing along to holiday potlucks! The spiciness of the gingersnap crust is a perfect match to the rich sweetness of the filling. These pumpkin pie cheesecake bars can be made ahead and frozen until ready to thaw and serve.

Provided by brightlightz

Categories     Desserts     Cookies     Gingersnap Recipes

Time 1h55m

Yield 24

Number Of Ingredients 11

cooking spray
2 ½ cups gingersnap cookie crumbs
6 tablespoons butter, melted
⅔ cup canned pumpkin
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 teaspoons pumpkin pie spice
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 ½ teaspoons vanilla extract
3 whole eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
  • Combine gingersnap crumbs and melted butter in a small bowl until well incorporated. Press evenly and firmly into the bottom of the prepared baking pan.
  • Bake in the preheated oven until crust is browned and slightly firm, 6 to 8 minutes; crust will further set and harden as it cools, so do not overcook. Remove from oven and let cool completely; leave oven on.
  • Meanwhile, combine pumpkin, flour, brown sugar, and pumpkin pie spice in a medium-sized bowl until well combined.
  • Beat cream cheese, white sugar, and vanilla extract together in a mixing bowl using an electric mixer on medium speed until smooth and creamy. Add eggs 1 at a time, combining thoroughly after each addition.
  • Measure 1 cup of cream cheese mixture and add to pumpkin mixture, hand stirring until well combined. Spread remaining cream cheese mixture evenly over the cooled crust.
  • Drop rounded tablespoons of pumpkin mixture randomly over the entire surface of the cream cheese layer. Use the handle of a wooden spoon to carefully swirl the 2 batters together into a marbled effect.
  • Bake in the hot oven until center is set and a toothpick inserted in the center comes out fairly clean, 30 to 35 minutes. Cool completely at room temperature until thoroughly set, about 1 hour.
  • Cut into 24 bars. Refrigerate any leftover bars.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 20.4 g, Cholesterol 61.7 mg, Fat 15.4 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 8.7 g, Sodium 159 mg, Sugar 14.3 g

GINGERSNAP PUMPKIN PIE



Gingersnap Pumpkin Pie image

The fantastic flavor from this pie comes from butterscotch pudding and canned pumpkin, which work surprisingly well together. Kids will go wild over the cream cheese layer! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 cups finely crushed gingersnaps (about 32 cookies)
1/4 cup butter, melted
4 ounces cream cheese, softened
1 tablespoon sugar
1-1/2 cups whipped topping
1 cup cold 2% milk
2 packages (3.4 ounces each) instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Additional whipped topping, optional

Steps:

  • Preheat oven to 375°. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until crust is lightly browned. Cool on a wire rack., For filling, in a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust., In a small bowl, beat milk and pudding mixes 1 minute. Stir in pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping if desired.

Nutrition Facts : Calories 429 calories, Fat 18g fat (11g saturated fat), Cholesterol 34mg cholesterol, Sodium 746mg sodium, Carbohydrate 62g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN CHIFFON PIE WITH GINGERSNAP CRUST



Pumpkin Chiffon Pie With Gingersnap Crust image

This is an adaptation of a recipe in Woman's Day that used and Oreo Cookie crust. I like this dessert because you make it the night before serving. My dad said this was better than regular pumpkin pie, and I'd agree!

Provided by Ppaperdoll

Categories     Pie

Time 42m

Yield 8 serving(s)

Number Of Ingredients 12

6 tablespoons unsalted butter, melted
36 gingersnap cookies, finely crushed with a rolling pin
1 (1/4 ounce) envelope unflavored gelatin
2 tablespoons brandy or 2 tablespoons water
1 1/4 cups pumpkin puree
1 cup evaporated milk
3/4 cup packed light-brown sugar
4 egg yolks
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
3/4 cup heavy cream

Steps:

  • For the crust, stir melted butter and cookie crumbs in medium bowl until mixed. Press into bottom and sides of 9 inch pie plate. Refrigerate.
  • For the fillin, sprinkle gelatin into a small glass measuring cup and add brandy. Let stand.
  • In a medium saucepan, whisk pumpkin puree, evaporated milk, brown sugar, egg yolks, cinnamon, nutmeg, and salt until smooth. cook over medium heat for 8 minutes, stirring continuously. (Instant read thermometer should read 140 degrees.) Continue stirring at 140 degrees for three more minutes. Remove from heat.
  • Microwave gelatin mixture on high 10 seconds. Whisk into pumpkin mixture with electric mixer.
  • Pour filling into large bowl. Let cool by setting bowl in a larger bowl of ice water. Mixture should cool to consistency of runny honey.
  • Whip cream on medium high until stiff peaks form. Fold gently into pumpkin mixture and pour into cooled crust. Refrigerate overnight.
  • Before serving, let stand at room temperature for 15 minutes. Cut into 8 wedges with sharp knife.

CHOCOLATE, PECAN, AND PUMPKIN SEED PIE WITH GINGERSNAP CRUST



Chocolate, Pecan, and Pumpkin Seed Pie With Gingersnap Crust image

Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie-with an easy press-in crumb crust-is a breeze to make.

Provided by Anna Stockwell

Categories     Chocolate     Dessert     Thanksgiving     Kid-Friendly     Pecan     Seed     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Kosher     Diabetes-Friendly     Small Plates

Yield Makes 1 (9") pie

Number Of Ingredients 18

For the crust:
20 gingersnaps (about 4 1/2 ounces)
3/4 cup raw pecans (about 3 ounces)
1 tablespoon (packed) light brown sugar
1/8 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
For the filling:
1 1/2 cups pecan halves (about 6 ounces)
1/2 cup raw pumpkin seeds
6 tablespoons unsalted butter
3 ounces unsweetened chocolate, coarsely chopped
1/4 cup heavy cream
4 large eggs
1/2 cup (packed) light brown sugar
1/2 teaspoon kosher salt
1/4 cup plus 1 tablespoon molasses
Special equipment:
A 9" pie pan (not deep dish), pastry brush

Steps:

  • Make the crust:
  • Preheat oven to 350°F. Pulse gingersnaps, pecans, brown sugar, and salt in a food processor until finely ground. Add butter and pulse until dough sticks together when pressed. Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Bake crust until golden brown, 8-10 minutes. Let cool completely.
  • Make the filling:
  • Spread pecans and pumpkin seeds on a rimmed baking sheet. Toast in 350°F oven until warmed through and lightly fragrant, 5 minutes; let cool.
  • Meanwhile, heat butter, chocolate, and cream in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring, until melted and smooth, about 5 minutes. Let cool slightly.
  • Whisk eggs and brown sugar in a large bowl until frothy. Whisk in salt and 1/4 cup molasses until smooth, then slowly add chocolate mixture, whisking constantly, until combined. Stir in half of toasted pecans and pumpkin seeds. Pour mixture into prepared crust. Arrange remaining pecans and pumpkin seeds evenly over filling.
  • Bake pie until filling is set around the edges but jiggles slightly in the center when shaken, 25-30 minutes.
  • Meanwhile, whisk remaining 1 Tbsp. molasses and 1 tsp. water in a small bowl.
  • Remove pie from oven and transfer to a wire rack. Using pastry brush, immediately brush surface with molasses mixture to glaze; let cool before serving.
  • Do Ahead
  • Pie can be made 1 day ahead; store at room temperature.

GINGERSNAP PUMPKIN ICE CREAM PIE



Gingersnap Pumpkin Ice Cream Pie image

Make and share this Gingersnap Pumpkin Ice Cream Pie recipe from Food.com.

Provided by HokiesMom

Categories     Pie

Time 23m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

1 1/2 cups crushed gingersnaps
1/4 cup powdered sugar
1/2 cup butter
1 cup pumpkin (not pumpkin pie filling)
1 quart vanilla ice cream
1/2 teaspoon salt
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon mace

Steps:

  • For Crust:.
  • Mix together the crust ingredients and press into a 9-inch pie pan.
  • Bake crust at 375°F for 8 minutes.
  • Cool completely.
  • For filling:.
  • Soften ice cream in a large bowl.
  • Mix the remaining filling ingredients in with the ice cream.
  • For pie:.
  • Pour the pie filling ingredients into the cooled crust.
  • Place in freezer until set before serving.

FREEZER PUMPKIN PIE WITH GINGERSNAP CRUMB CRUST



Freezer Pumpkin Pie With Gingersnap Crumb Crust image

make certain to use hard dry gingersnap cookies for the crust, soft cookies will not work, all spices may be adjusted to taste --- cooking time is chilling time.

Provided by Kittencalrecipezazz

Categories     Pie

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups gingersnap crumbs
1/4 cup sifted powdered sugar
1/3 cup melted butter or 1/3 cup margarine
1 cup canned pumpkin puree
1/2 cup brown sugar
1/8 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1 quart vanilla ice cream, softened but not melted
whipped cream (to garnish top of pie before serving)

Steps:

  • For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine.
  • Press firmly into bottom and up the sides of a 9-inch pie plate.
  • Bake 375 degrees F for 4-5 minutes; cool completely before filling.
  • For the pie; in a bowl combine the first 6 ingredients until blended.
  • Fold in the soft ice cream until thoroughly combined.
  • Spoon into prepared crust.
  • Freeze 8 hours or overnight.
  • Allow the pie to sit at room temperature for 8 minutes before slicing.
  • Serve each piece topped with whipped cream.

PUMPKIN PIE WITH GINGERSNAP CRUST



PUMPKIN PIE WITH GINGERSNAP CRUST image

Categories     Dessert     Christmas     Squash

Number Of Ingredients 13

¼ cup (½ stick) unsalted butter
8 ounces gingersnaps (about 3 cups)
1 tablespoon all-purpose flour
¾ cup plus 1 tablespoon sugar
2 large eggs
One 15-ounce can pumpkin purée
¾ cup half-and-half
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
Pinch ground nutmeg
Pinch ground allspice
Pinch ground cloves

Steps:

  • http://www.slate.com/blogs/browbeat/2012/11/19/pumpkin_pie_with_gingersnap_crust_a_vast_improvement_over_p_te_bris_e.html

GINGERSNAP PUMPKIN PIE



Gingersnap Pumpkin Pie image

I initially cooked the crust, but am thinking that pouring pumpkin filling over the crust and cooking together would work better Also should use a deep pie dish..lol I used my homemade pumpkin and just used a can of evap milk, but a canned filling recipe works just as well

Provided by Christine Yandell

Categories     Pies

Time 1h

Number Of Ingredients 4

1 1/2 c crushed ginger snap cookies
2 c pumpkin pie mix
2 large eggs
4 Tbsp butter

Steps:

  • 1. preheat oven to 350 grind up enough gingersnap cookies to make 1 1/2 cups. melt the butter and add to cookie mixture, toss with fork until well mixed pour into a deep pie dish and press to form a crust, just like you would for a cheesecake
  • 2. take pumpkin mixture, whether you use homemade or canned filling: in which just follow your directions to make, and mix with eggs and evap milk until well blended pour into prepared pie pan and place on cookie sheet in case of overflow in oven
  • 3. place in oven and cook for 45mins, i've found that just placing in oven and not changing temp makes for a better pie, or until an inserted toothpick comes out clean, everyone's oven cooks differently ;) cool, and serve

Tips:

  • Use fresh ginger for the best flavor. If you don't have fresh ginger, you can use 1/4 teaspoon of ground ginger.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape better.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before serving.
  • Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

Gingersnap pumpkin pie is a delicious and festive treat that is perfect for Thanksgiving or Christmas. The gingersnap crust adds a unique and flavorful twist to the classic pumpkin pie. This recipe is easy to follow and can be made ahead of time, making it a great option for busy holiday bakers.

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