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Pumpkin Pie with Gingersnap Crust

Pumpkin pie with gingersnap crust
Pumpkin pie with gingersnap crust

Do you like a classic pumpkin pie? Why not taking it up a notch by adding a zing of ginger? As you may know, ginger is an aphrodisiac, used in ancient Chinese medicine. So, what do you think? A gingersnap crust and a scoop of lavender ice cream on the side… interested? Surprise your family and friends with this seducing Pumpkin Pie with Gingersnap Crust.


  • 2½ to 3½ cups gingersnaps,
  • 6 tbsp (¾ stick) butter, melted.


  • ¾ cup sugar,
  • 1 tsp cinnamon,
  • ½ tsp salt,
  • ½ tsp ground ginger,
  • ¼ tsp ground cloves,
  • 2 eggs,
  • 1 can (15 ounces) pumpkin purée,
  • 1 can (12 ounces) evaporated milk.


  1. Make the Crust: Crush the gingersnaps by putting them in a ziplock plastic bag and crushing over them with a rolling pin until they are a fine, crumbly texture. Of course, you cal also use a blender or a food processor. Combine the cookie crumbs with the melted butter. Pat the mixture into your pie dish as evenly as possible, pressing the crumbs up onto the bottom and the sides of the dish.
  2. Make the Filling: Combine the sugar and all the spices in a small bowl and set aside. In a large bowl, whisk the eggs, stir in the pumpkin purée and sugar-spice mixture, then stir in the milk.
  3. Bake at 425 degrees for 15–20 minutes, then reduce heat to 375 degrees and continue baking for 30 minutes or until done. You can check if the pie is ready by jiggling it; if the liquid filling has firmed, it’s done. You can also check this by sticking a knife in it; if it comes out clean, it’s baked.

About Sabina Witres

I loved pies already as a kid. I watched my mom making them and usually I was the one who took the first bite. Now, I make pies myself. I like to experiment with ingredients, sizes and shapes. It's always fun!

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