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Pumpkin Pie with Gingersnap Crust. Made with a spiced gingersnap crust, a creamy pumpkin pie filling and topped with whipped cream.
We can’t imagine Thanksgiving without Pumpkin pie. While there are many other dessert options to choose from after a hearty Thanksgiving dinner — from pecan pie, to chocolate cake and pumpkin cookies — pumpkin pie will always be iconic and in a lane of it’s own.
Today, we’re taking a light spin on a Thanksgiving classic. If you love traditional pumpkin pie, then you’re going to want to try it with a gingersnap crust. It completely elevates the flavor profile, and in our opinion, makes it taste better too.
Want more Thanksgiving recipes? Check out these iconic recipes:
- Bakery Style Pumpkin White Chocolate Pecan Cookies
- Caramel Apple Dessert Bars
- Garlic Thyme Mashed Potatoes with Caramelized Onions
Pumpkin Pie with Gingersnap Crust
Pie Crust
We wanted to take this recipe up a notch and make a flavor profile that would impress and compliment the spiced pumpkin filling. After making the crust with crisp, gingersnap cookies, we can’t imagine pumpkin pie without it.
Pie Filling
We’ve always been super picky about pumpkin pie, because the filling texture and flavor can vary depending on the recipe you use.
We prefer a creamier texture to blend with the pumpkin puree and spices, so we made our filling with whipped cream cheese. Whipped cream cheese is super easy to make and make contributed to the creamy, light texture of the filling. All you have to do is whisk a block of cream cheese with 2 tablespoons of milk on medium high until it’s light and fluffy.
The whipped cream cheese will provide the fat the filling needs while making it light and creamy — which is exactly how we like it.
Can You Make the Pie Ahead of Time?
Yes, you can make the pie ahead of time. If you’re making it a day or two before Thanksgiving day, we recommend storing it in an aluminum pie dish with a lid in the refrigerator.
Want to make it a week, two or more ahead of time? No worries, store the pie in an aluminum pie dish with a lid, date the container and freeze until you need it. To thaw the pie, place in the refrigerator for at least 12 hours.
Recipe Essentials
pie dish
mixing bowls
Pumpkin Pie with Gingersnap Crust
- Total Time: 1 hour 20 minutes
Description
The holiday pie you’ll absolutely love — pumpkin pie elevated with a gingersnap crust.
Ingredients
Pumpkin Pie Filling
1 pkg of cream cheese, whipped (directions in recipe)
1 15 oz can of pumpkin puree
1/2 cup milk
3/4 cup light brown sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cardamom
1 tsp vanilla extract
2 tsp grated orange zest
3 large eggs, lightly beaten
Gingersnap Crust
2 cups gingersnap cookie crumbs
2 tbsp granulated sugar
1/2 tsp cinnamon
6 tbsp butter, melted
Whipped Cream
1 pint heavy whipping cream (2 cups)
1/2 cup powdered sugar
1 tsp vanilla
Instructions
Make the Crust
Preheat oven to 350°F.
In a food processor add gingersnap cookies. Pulse to crumble the cookies. Add sugar and cinnamon and pulse a few times. Then pour in the melted butter as you pulse until well combined.
Transfer the cookie crumble to your pie dish and use the bottom of a measuring cup to press the crumbs in firmly to the bottom of the pan and up the sides. Bake for 5-8 minutes. Set on a cooling rack for later.
Make the Filling
First, make the whipped cream cheese. This is different than a block of cream cheese. In a stand mixer bowl, add room temperature cream cheese and 1 tbsp of milk. Using the whisk attachment beat the cream cheese and milk for 2-3 minutes until light and fluffy.
In a large bowl, whisk together pumpkin, whipped cream cheese, milk, light brown sugar, salt, cinnamon, ginger, nutmeg, cardamom, vanilla, orange zest and eggs. Pour the filling in the ginger snap crust.
Bake the Pie
Place the pie pan on a rimmed baking sheet (for easier removal). Bake the pie for 55-65 minutes, until the center is set and a knife inserted in the center comes out clean. Set aside and let cool completely.
Make the Whipped Cream and Serve
While the pie is baking, make the whipped cream. Put the stand mixing bowl in the refrigerator and let it chill for 15 minutes.
Remove the bowl and add the heavy whipping cream, powdered sugar and vanilla to the bowl. Using the whisk attachment, whisk the cream mixture starting on low and increasing to high as the whipping cream starts to thicken.
Beat for 60-90 seconds, until stiff peaks form, stopping to scrape the sides of the bowl halfway through. Set in the refrigerator to keep cool while the pie is baking.
Once the pumpkin pie has cooled complete top with a generous amount for whipped cream, slice and serve.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
