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Cozy Homemade Pumpkin Pie with Gingersnap Crust

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A nostalgic pumpkin pie with a spicy, buttery gingersnap crust that brings back memories of cozy autumn afternoons. This easy recipe features a silky pumpkin filling and a crunchy, flavorful crust that will make you close your eyes with every bite.

Ingredients

Scale
  • 2 cups (240g) crushed gingersnap cookies
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • Pinch of salt
  • 1 can (15 oz or 425g) pumpkin puree
  • 1 can (14 oz or 397g) sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Position a rack in the center of the oven. Take eggs out of the fridge to come to room temperature.
  2. Make the crust: In a medium bowl, combine 2 cups gingersnap crumbs, 1/4 cup sugar, and a pinch of salt. Pour in 6 tablespoons melted butter and stir with a fork until the mixture looks like wet sand. Press firmly into a 9-inch pie dish, using a flat measuring cup for the bottom and your fingers for the sides. Bake for 10 minutes, then let cool.
  3. Make the filling: In a large bowl, whisk together pumpkin puree and sweetened condensed milk until smooth. Add eggs one at a time, whisking gently. Add vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until combined.
  4. Pour filling into pre-baked crust. Place pie on a baking sheet and bake for 50-60 minutes, until edges are set and center is slightly jiggly. If crust edges brown too quickly, cover with foil after 25 minutes.
  5. Cool pie on a wire rack at room temperature for 2 hours. Then cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight before serving.

Notes

For best results, make the pie a day ahead to allow flavors to meld. Use room temperature ingredients for a smooth filling. Don’t overbake—the center should be slightly jiggly when you remove it from the oven. For a dairy-free version, substitute sweetened condensed milk with full-fat coconut cream mixed with maple syrup.

Nutrition

Keywords: pumpkin pie, gingersnap crust, Thanksgiving dessert, fall baking, easy pumpkin pie, homemade pie

Find it online: https://willarecipes.com/cozy-homemade-pumpkin-pie-with-gingersnap-crust/