I always enjoy putting a twist on classic recipes. I love the taste of gingersnaps and pumpkin so I had to put them together for this pumpkin gingersnap pie. The texture was not harmed in the making of the pie, if you were wondering. It's thick, creamy and a little ginger spicy love. You should probably try this recipe as soon as possible. That way, you will know that it needs to make an appearance at your dessert table on Thanksgiving Day.
This recipe is part of a collaboration. There a ton of other awesome bloggers bringing some amazing pumpkin recipes to this #virtualpumpkinparty too.
If you haven't checked out my other twist on pumpkin pie, head over and take a peek at my peanut butter pumpkin pie I did last year. The peanut butter gave the pie an extra creamy texture. Yum. Also, I used my mama's pie crust recipe that you can find in my orange meringue pie post.
Pumpkin Gingersnap Pie
- 30 gingersnaps
- 1 store-bought or homemade pie crust
- 1 + ¼ cups heavy cream
- 1 cup light brown sugar packed
- ¼ tsp . ground ginger
- ¼ tsp . ground clove
- ¼ tsp . ground nutmeg
- 1 tsp . ground cinnamon
- 1 15 oz . can of pumpkin puree
- 2 eggs
- ½ tsp . maple extract
- 1 T . heavy cream for brushing the crust
- Preheat oven to 425 degrees.
- Add the gingersnap cookies to a food processor and process on high until the gingersnaps are a fine crumb.
- Roll out your store-bought pie or homemade pie crust to fit a 9.5 inch pie plate.
- Sprinkle 2 T. of gingersnap crumbs on top of the pie crust. Roll out to push the crumbs into the pie crust.
- Place the pie crust into the pie plate and crimp the edges.
- In a bowl, add in the remaining gingersnap crumbs and 1 and ¼ cups heavy cream. Set aside.
- In a separate mixing bowl, add in the light brown sugar, ginger, clove, nutmeg and cinnamon. Stir to combine.
- Add in the pumpkin puree and mix with a hand mixer.
- Add in the maple extract and eggs one at a time. Mix until incorporated.
- Add in the heavy cream and gingersnap crumb mixture that was set aside. Mix until combined.
- Pour the filling into the pie crust.
- Brush the edges of the crust with the 1 tablespoon of heavy cream.
- Place in the oven at 425 for 15 minutes. Reduce the heat to 350 and bake for another 25 - 30 minutes until the pumpkin pie is set.
- Place in the fridge to chill before serving. Let it set up for 2 - 4 hours.
- Cut and serve.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Here are the other awesome pumpkin recipes
Cake Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze
B. Britnell • Pumpkin & Goat Cheese Macaroni
A Couple Cooks • Pumpkin Spice Almond Butter
I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells
Well and Full • Harissa-Spiced Pumpkin Gnocchi
Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls
Girl Versus Dough • Pumpkin Challah
Snixy Kitchen • Black Sesame Pumpkin Mochi Cake
Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake
Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles
Two Red Bowls • Pumpkin & Caramelized Onion Galette
The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps
Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato
An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger
Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl
The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel
With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets
A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake
Nommable • Pumpkin Moon Pies
Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table • Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi
The Crepes of Wrath • Pumpkin Pie Cake
The Swirling Spoon • Pumpkin Hand Pies
Erin Made This • Pumpkin Rye Waffles with Coconut Caramel
Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches
My Name is Yeh • Pumpkin Slice and Bake Cookies
Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
Broma Bakery • Pumpkin Pie White Chocolate Brownies
Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum
The Sugar Hit • Pumpkin Everything Bagels
The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
Sprinkled with Jules • Pumpkin Spice French Macarons
Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark
Jojotastic • Pumpkin Cinnamon Rimming Sugar
Fix Feast Flair • Japanese Pumpkin Spice Cheesecake with Quick Caramel
Appeasing a Food Geek • Pumpkin Ale Cake
Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes
My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
Fork Vs. Spoon • Pumpkin Buttermilk Pudding
Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe • Pumpkin Spice Toffee
Le Jus d'Orange • Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
Brewing Happiness • Caramelized Apple Pumpkin Muffins
Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
Heartbeet Kitchen • Pumpkin Swirled Mashed Potatoes
The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie
Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake
Fork to Belly • Pumpkin Orange Brulee Pie
Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
Southern Soufflé • Sorghum Pumpkin Soufflés
SugarHero! • Cinnamon Swirl Pumpkin Pound Cake
Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
The Little Epicurean • Maple Pumpkin Butter Brioche Toast
Vigor and Sage • Maple Pumpkin Harvest Smoothie
Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
The Fauxmartha • Baked Pumpkin Donuts
So... Let's Hang Out • Grain-Free Apple Crumble Pumpkin Pie
Wit & Vinegar • Pumpkin Flaxseed Dog Treats
Dunk & Crumble • Pumpkin Roundup
Biscuits and Such • Pumpkin Pound Cake
A Little Saffron • Spiced Pepita Brittle
Farmette • "Tis Different" Pumpkin Pie