Gingersnap Pumpkin Pie

Gingersnap Pumpkin PieWhat’s better than pumpkin pie?  Pumpkin pie with a gingersnap crust of course!


  1. Crush 2 1/2  to 3 cups of gingersnaps in the food processor or by hand.  Combine with 4tbsp of melted butter and firmly press into a lightly greased 9″ pie pan.
  2. Bake in a preheated 350*F oven for 10-12 minutes.

Pie Filling


  • 3/4c sugar
  • 1tsp cinnamon
  • 1tsp pumpkin pie seasoning
  • 1/2tsp salt
  • 1/2 tsp ginger
  • 1/4tsp cloves
  • 3 eggs, beaten
  • 1 15oz can pure pumpkin
  • 3/4c whole milk or heavy cream


  1. Preheat oven to 425*F.
  2. Combine sugar and spices in a bowl, set aside.
  3. Beat eggs and stir pumpkin into eggs.
  4. Stir sugar mixture into eggs and pumpkin.
  5. Slowly stir in milk or cream.
  6. Pour mixture into your pre-baked gingersnap shell.
  7. Bake pie for 15 minutes at 425*F,
  8. Reduce temperature to 350*F and continue to bake for 40-55 additional minutes.

One thought on “Gingersnap Pumpkin Pie

  1. Pingback: Mini Meatloaf Recipe | Holiday Party Entertaining Ideas

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