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.