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Pumpkin Pie with Gingersnap Crust

  • Author: Camille Styles
  • Total Time: 55 minutes
  • Yield: 8 - 10 servings 1x


Let me just say: this pumpkin pie is quite simply the best. A silky-smooth custard filling & spicy gingersnap cookie crust make an incredibly addictive combination.


Units Scale

for the crust:

  • 1 1/4 cups ground gingersnaps, plus more for garnish
  • 2 tablespoons sugar
  • pinch of salt
  • 4 tablespoons unsalted butter, melted and slightly cooled

for the pie:

  1. 2 cups whole milk
  2. 1 teaspoon pure vanilla extract
  3. 1/4 teaspoon ground cinnamon
  4. 1/4 teaspoon freshly grated nutmeg
  5. 1/2 cup sugar
  6. Salt
  7. 4 large egg yolks
  8. 1/4 cup cornstarch
  9. 1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
  10. 1 tablespoon unsalted butter, room temperature
  11. 1 1/4 cups heavy cream, whisked to medium peaks


  1. Make the crust: Preheat oven to 350 degrees. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch pie dish. Refrigerate for 15 minutes, then bake until crust is golden brown, about 15 minutes. Let cool.
  2. Make the filling: Bring milk, vanilla, cinnamon, nutmeg, 1/4 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat. Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
  3. Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 3 – 5 minutes. Remove from heat. Immediately whisk in pumpkin, then butter.
  4. Pour filling into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream and crushed gingersnaps.


  • Store this pie in the fridge until ready to serve.
  • It keeps covered in the fridge for 4 – 5 days.

*Recipe is adapted from a Martha Stewart version.

  • Prep Time: 30
  • Cook Time: 25

Keywords: gingersnap pumpkin pie, thanksgiving pumpkin pie recipe