Pumpkin Pie with a Gingersnap Crust

1 Nov

Finally a recipe!!!

I had a particularly stressful day at work last week. I knew one thing could turn it around. Pie.

It’s like that scene from Julie and Julia where she comes home and makes a chocolate cream pie and tells her husband, “You know what I love about cooking? I love that after a day when nothing is sure — and when I say nothing, I mean nothing — you can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. That’s such a comfort.”

Yes. Exactly.



20111101-205514.jpg I loved this pie for many reasons: I didn’t need to roll out pie dough, the gingersnaps paired fabulously with the pumpkin, the filling was light and super smooth, yet still just rich enough…

Pumpkin Pie with a Gingersnap Crust


for the crust

  • 4 1/2 cups gingersnap cookies
  • 1 stick unsalted butter, melted
for the pie
  • 1 (15 oz) can pure pumpkin puree (about 1 1/2 cups)
  • 1/3 cup sugar
  • 1/2 cup packed light brown sugar
  • 1 1/2 cups half and half
  • 2 whole eggs plus 1 egg yolk
  • 1/2 tsp. salt
  • 2 tsp. pumpkin pie spice
  1. Preheat the oven to 375F.
  2. In a food processor, process gingersnaps until finely crushed. Pour in butter and pulse a few times to mix. Press mixture into a pie plate. **Note** My pie plate was bigger than a typical 10″ pie plate. You may find that you won’t use all of the crust mixture (or use it all and just have an extra thick crust!)
  3. Bake the crust for 10 minutes until it begins to brown slightly. Let cool.
  4. Meanwhile, prepare the filling.  Whisk together sugar and eggs. Add in pumpkin, half and half, salt, and pumpkin pie spice. Whisk well to combine.
  5. Pour into cooled crust and bake for 35-45 minutes or until a knife inserted 1 inch from the edge comes out clean. It will finish setting while it cools.

This was absolutely divine! (Just ask my colleagues who gobbled it up before 10am.) This pie will certainly be on the table at my family’s Thanksgiving dinner.

I will probably make one minor change, and that is to make a traditional pie crust and then sprinkle a layer of gingersnaps over it before pouring in the filling. My family’s appreciation for gingersnaps does not quite equal mine so that is my compromise.

I loved the crust and will make it over and over again because I loved how flavorful the pie was. Sometimes pumpkin pies can be boring, but this one was…”such a comfort…”


Until next time,


2 Responses to “Pumpkin Pie with a Gingersnap Crust”

  1. Madeleines and Marathons November 8, 2011 at 1:41 pm #

    yay! you posted! this looks so great! sprinkling the gingersnaps on top is such a great idea.

  2. Alison November 8, 2011 at 5:20 pm #

    OOOMMMGGGGoodness!!! Love it-Love it-Love it! Can’t wait to have a bite! 🙂

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