Recipe courtesy of Justine Simmons

Pumpkin Pie with Gingersnap Crust

  • Level: Intermediate
  • Total: 3 hr 40 min (includes cooling and setting time)
  • Active: 40 min
  • Yield: 8 servings
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6 ounces gingersnap cookies (about 1 1/2 cups lightly crushed cookies)

2 tablespoons light brown sugar 

2 tablespoons butter, melted 

Pumpkin Filling:

One 15-ounce can pure pumpkin puree 

1 cup half-and-half

1 cup light brown sugar 

2 large eggs, lightly beaten 

1 teaspoon vanilla extract 

1 tablespoon all-purpose flour 

1/2 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

1/4 teaspoon ground allspice 

1/4 teaspoon ground cloves 

1/4 teaspoon kosher salt 


  1. For the crust: Preheat the oven to 350 degrees F.
  2. Pulse the cookies in a food processor until very finely ground. Add the brown sugar and butter and pulse until well combined. Pour the crumbs into a 9-inch pie plate and press evenly into the bottom and up the sides.
  3. Bake until darkened a shade and sizzling, about 10 minutes. Place on a wire rack and let cool completely.
  4. For the filling: Adjust the oven to 325 degrees F. Add the pumpkin puree, half-and-half, brown sugar, eggs and vanilla to a large bowl; whisk until well combined. Whisk in the flour, cinnamon, ginger, allspice, cloves and salt. Pour the mixture into the cooled pie crust.
  5. Bake until the filling is slightly puffed and just set, 55 minutes to 1 hour. Cool completely on a wire rack, then refrigerate for 1 hour to set.