Gingersnap Crust Pumpkin Pie (From Scratch)
Gingersnap crust pumpkin pie, you say?! Yes, this pie is completely made from scratch.
I’ve always made Libby’s canned pumpkin recipe, but this year I decided to try to go all scratch-made.
Our gingersnap cookies are used in the crust to the pumpkin filling.
This pie is chock full of classic Thanksgiving dessert flavors. A thick, rich, creamy, indulgent treat for your holiday dessert table.
Try our Bread Pudding!
Gingersnap Crust Pumpkin Pie
Preheat the oven to 375 degrees F.
Cut the pumpkin in half. Remove the stem from the pumpkin and scrape out the pulp and seeds. Lay the pieces cut-side down on a baking sheet lined with aluminum foil. Rub vegetable oil all over the skin, pierce with a fork and bake until fork-tender, about 1 hour. Cool.
Reduce the oven to 350 degrees F.
In a food processor crush the gingersnap cookies.
Stir in the melted butter until combined. Pour the crumb mixture into a 9-inch pie plate and press firmly on the sides and bottom. I use the bottom of my measuring cup to press the crust.
Bake for 5 minutes.
Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth.
Add in the condensed milk, cream, cornstarch, molasses, oil, cinnamon, ginger, salt, cloves, and eggs. Puree until combined thoroughly. Pour into the pie crust and bake for one hour.
Bake at 350 degrees F until the filling is set in the center, about 1 hour.
Transfer the pie to a wire rack and cool completely.
I love the darker color and the added touch of flavor the molasses adds to this pie. The gingersnap crust complements the pumpkin filling beautifully with an extra ginger kick.
Top it with your favorite whipped cream and indulge.
This will be the most loved dessert during the holidays. Thanksgiving or Christmas, this Gingersnap Crust Pumpkin Pie recipe is perfect!
Enjoy!
Check out our Sausage Balls!
Pumpkin Pie Recipe From Scratch
Gingersnap Crust Pumpkin Pie Recipe
Ingredients
Pumpkin
- 1 medium sugar pumpkin about 3 pounds
- 2 tsp vegetable oil (about 2 teaspoons)
Crust
- 2 cups crushed gingersnap cookies
- 5 tablespoons unsalted butter melted
Pie Filling
- 14 oz can sweetened condensed milk
- 1/2 cup whipping cream
- 2 tablespoons cornstarch
- 2 tablespoons molasses
- 2 tablespoons vegetable oil
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon table salt
- 3 large eggs
Instructions
- For the pumpkin:
- Preheat the oven to 375 degrees F.
- Cut the pumpkin in half. Remove the stem from the pumpkin and scrape out the pulp and seeds. Lay the pieces cut-side down on a baking sheet lined with aluminum foil. Rub vegetable oil all over the skin, pierce with a fork and bake until fork-tender, about 1 hour. Cool.
- For the crust:
- Reduce the oven to 350 degrees F.
- In a food processor crush the gingersnap cookies. Stir in the melted butter until combined. Pour into a 9″ pie plate and press firmly on the sides and bottom. I use the bottom of my measuring cup to press the crust.
- Bake at 350 degrees for 5 minutes.
- For the pumpkin filling:
- Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth.
- Add the condensed milk, cream, cornstarch, molasses, oil, cinnamon, ginger, cloves, salt and eggs to the food processor. Pulse combine thoroughly.
- Pour the filling into the crust and bake at 350 degrees F until the filling is set in the center, about 1 hour.
- Transfer the pie to a rack to cool completely.
- Garnish with whip cream if desired.
Nutrition
Recipe adapted from FoodNetwork.
Can it be made, baked and frozen?will it get soggy when thawef?
Yes, it can be frozen. Allow to cool completely, wrap in aluminum foil, place in a freezer bag, and freeze. It will not get soggy.
I made this last year, and it is easily the best pumpkin pie I have ever had! I am currently preparing to make more this year.
Oh, Denise, this makes us so happy!!!
I just bet that the gingersnap pie makes this pie even better! Thanks so much for sharing with us at the Hello Fall party. Pinned.
The Gingersnap crust will make this a very special pumpkin pie! Thanks so much for sharing your post with us at Full Plate Thursday and hope you have a great week!
Miz Helen
What a wonderful recipe, Leigh! I love the flavour and texture the gingersnaps would add to the crust of this lovely pumpkin pie. Pinning and scheduling to share on the H&S Facebook page later today. Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Hope you are having a great week!
This pumpkin pie sounds amazing. I love that you used a gingersnap crust! Thank you for sharing at Mix it up Monday.
In the pie recipe if I want to use canned pumpkin instead of fresh how much canned pumpkin would I use. Love your recipes and blog. Thank you.
After baking the whole pumpkin you should end up with about 4 cups of pumpkin. I would say about 2 cans of pumpkin puree. I have only made this pie with the whole pumpkin and can’t say definitely. I hope I answered your question. Also, this recipe makes a lot of filling you could use a 9″ springform pan instead of a pie plate. Thank you so much for coming by, Barbara!
Barbara, after thinking about your question I think maybe just use 3-4 cups of canned pumpkin. Sorry. 🙁