Name: Gingersnap Pumpkin Pie – Easy Dessert Recipes for the Holidays
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 1/2 cups crushed gingersnap cookies (about 30 cookies); 1/4 cup granulated sugar; 1/2 cup melted unsalted butter; 1 (15-ounce) can pure pumpkin; 1 (14-ounce) can sweetened condensed milk; 2 large eggs; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt

Jump to Recipe

This gingersnap pumpkin pie is everything I want when the weather turns cool and I need a dessert that tastes like home. We’re talking a buttery, spiced crust that holds a smooth, rich pumpkin filling. It’s sweet, but not too sweet—and that little tang from the gingersnap cookies? Game-changer. I make this pie every year, and honestly, it wouldn’t feel like Thanksgiving without it. It’s simple enough to whip up on a cozy afternoon, and it holds up beautifully in the fridge for days (if it lasts that long). I love serving it with a dollop of freshly whipped cream, but honestly, a fork straight out of the pie dish works just fine, too. Whether you’re feeding a crowd or treating yourself, this recipe always delivers. If you’re a fan of easy dessert recipes, especially those that double as easy pie recipes or easy sweet recipes, you’re going to love this one. It’s also perfect for easy baking recipes and counts as one of my go-to easy homemade recipes. It’s my secret weapon for easy pumpkin recipes—and yours now, too.

1) Key Takeaways
2) Easy Gingersnap Pumpkin Pie Recipe
3) Ingredients for Gingersnap Pumpkin Pie
4) How to Make Gingersnap Pumpkin Pie
5) Tips for Making Gingersnap Pumpkin Pie
6) Making Gingersnap Pumpkin Pie Ahead of Time
7) Storing Leftover Gingersnap Pumpkin Pie
8) Try these desserts next!
9) Gingersnap Pumpkin Pie
10) Nutrition

1) Key Takeaways

This easy dessert recipe pairs pumpkin with gingersnap for an unforgettable fall pie
It takes about 70 minutes total and serves 8 generous slices
The spiced crust makes it stand out from the usual Thanksgiving lineup
Chill time helps the filling set and makes slicing a breeze

2) Easy Gingersnap Pumpkin Pie Recipe

This pie means fall to me. The scent of crushed gingersnaps mixed with melted butter fills the kitchen and I know something good is happening. The filling is rich but not over the top. It leans into that natural sweetness of pumpkin while the spices nudge it in the holiday direction without going full nutmeg overload. This isn’t your average store-bought kind of pie. It’s bold, toasty, and confidently homemade.

It uses pantry staples, and the process is smooth and mess-free. You stir. You bake. You wait a bit (the hardest part). Then you slice into something that feels like comfort, especially when the weather’s a bit chilly and you’re sharing it with someone you like. That’s the moment.

It’s one of those easy dessert recipes that lives rent-free in my brain every fall. I pull it out for gatherings, for family, or just when I want something familiar and sweet. This pie’s a keeper, plain and simple.

3) Ingredients for Gingersnap Pumpkin Pie

Crushed Gingersnap Cookies: These bring deep molasses flavor and spice. About 30 cookies should give you 1 and a half cups when crushed fine.

Granulated Sugar: Just a little helps the crust balance out the strong gingersnap bite.

Melted Unsalted Butter: This binds the crust together and adds that buttery richness we all love.

Pure Pumpkin: Grab the canned stuff but make sure it’s just pumpkin, not the pie mix. You want that earthy, orange base with nothing added.

Sweetened Condensed Milk: This brings all the creamy sweetness you need without any fuss.

Eggs: Two large ones hold everything together in the oven like magic.

Ground Cinnamon: Warm and fragrant, this one’s non-negotiable in pumpkin desserts.

Ground Ginger: It adds a sharp, almost lemony brightness that cuts through the richness.

Ground Nutmeg: Just a pinch helps round out the spice mix without making things too bold.

Salt: A small amount makes the rest of the flavors pop and keeps things balanced.

4) How to Make Gingersnap Pumpkin Pie

Step 1: Heat your oven to 350°F and grab a 9-inch pie dish.

Step 2: In a bowl, mix crushed gingersnaps, sugar, and melted butter. Stir until everything looks like damp sand.

Step 3: Press the mixture into your pie dish. Push it up the sides and press firmly so it holds its shape.

Step 4: Bake the crust for 8 minutes. Let it cool while you work on the filling.

Step 5: In a large bowl, whisk the pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth and well blended.

Step 6: Pour the filling into the slightly cooled crust. Level it gently with a spatula.

Step 7: Bake for 45 to 50 minutes. Check if it’s done by giving the dish a gentle nudge. The center should barely jiggle.

Step 8: Let it cool to room temp, then chill it in the fridge for at least two hours. Slice, serve, and enjoy.

5) Tips for Making Gingersnap Pumpkin Pie

Use firm pressure when pressing the crust. If it’s too loose, it can fall apart when sliced. I like to use the bottom of a measuring cup for even pressure and clean edges.

Don’t overbake. If the center is set but still has a bit of a wobble, you’re in the right place. It’ll finish firming up as it cools. Overbaking makes the filling crack or dry out.

If you like your pie chilled but soft, take it out of the fridge about 15 minutes before serving. That’s the sweet spot for texture and flavor. Oh, and add whipped cream, always.

6) Making Gingersnap Pumpkin Pie Ahead of Time

You can make this pie a day or two ahead. In fact, I’d recommend it. The spices settle and blend beautifully overnight, and the crust holds up just fine in the fridge.

If you’re hosting a gathering or need to bring dessert to someone else’s place, this pie travels well and doesn’t weep or collapse like some other baked goods.

Wrap it tightly once it’s cooled and keep it in the fridge until you’re ready to slice. It’ll still look fresh and taste even better than the day you made it.

7) Storing Leftover Gingersnap Pumpkin Pie

Leftovers keep well in the fridge. Store them in an airtight container or wrap the dish tightly with foil or plastic wrap. It’ll last up to four days and still taste great.

I like sneaking a slice the next day with coffee for breakfast. No judgment. That little ginger zing wakes you up better than any alarm clock.

If the crust gets a little soft, pop a slice in the oven or toaster oven at low heat for 5 minutes. It crisps right back up and smells amazing.

8) Try these desserts next!

9) Gingersnap Pumpkin Pie