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Best Easy Homemade Gingersnap Pumpkin Pie

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A quick and easy pumpkin pie with a crunchy, spicy gingersnap crust that comes together in under an hour. Perfect for weeknights, this forgiving recipe uses simple pantry ingredients and delivers a crowd-pleasing dessert that tastes like you planned it all along.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookies, crushed into fine crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt (if using unsalted butter)
  • 1 can (15 oz or 425g) pumpkin puree
  • 1 can (14 oz or 396g) sweetened condensed milk
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Whipped cream or Cool Whip (optional, for serving)
  • Extra crushed gingersnaps (optional, for topping)
  • Caramel sauce (optional, for drizzling)

Instructions

  1. Preheat your oven to 350°F (175°C). Place a baking sheet on the middle rack.
  2. Make the crust: Add gingersnap cookies to a food processor and pulse until fine crumbs. Alternatively, crush cookies in a zip-top bag with a rolling pin. Transfer crumbs to a medium bowl, add melted butter, sugar, and salt, and stir until evenly moistened (like wet sand).
  3. Press the crust into a 9-inch pie dish firmly and evenly on the bottom and up the sides using the bottom of a measuring cup. Refrigerate while making the filling, about 10 minutes.
  4. Make the filling: In a large bowl, whisk together pumpkin puree and sweetened condensed milk until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla, pumpkin pie spice, cinnamon, and salt until silky smooth.
  5. Assemble the pie: Remove crust from fridge. Pour filling into crust and spread evenly. Tap the dish gently on the counter to release air bubbles.
  6. Bake: Place pie dish on the preheated baking sheet. Bake for 45 to 50 minutes, until edges are set and center is slightly jiggly (like Jell-O). Tent crust edges with foil if browning too quickly.
  7. Cool completely on a wire rack for at least 2 hours before serving. Refrigerate for firmer texture.

Notes

Don’t overbake—pull when center is slightly jiggly. Let cool completely before slicing to avoid a runny mess. The pie tastes even better the next day. For a gluten-free version, use gluten-free gingersnaps. For dairy-free, use coconut oil and sweetened condensed coconut milk.

Nutrition

Keywords: pumpkin pie, gingersnap crust, easy pumpkin pie, quick dessert, fall dessert, Thanksgiving pie, weeknight dessert

Find it online: https://cookluma.com/best-easy-homemade-gingersnap-pumpkin-pie/