Perfect pumpkin pie has to be silky in texture with just the right about of spice. You'll get all of that plus more in this Silky Pumpkin Pie with a Ginger Snap Crust. It's probably the best pumpkin pie you'll ever eat!
This post contains affiliate links. It does not cost you anything extra by clicking the links. If you make a purchase from the link, I will get a small commission from the sale. Thank you for always supporting Everyday Made Fresh.
This month has flown by. There have been ups, and lots of downs. I've been trying to stay positive and focus on the ups, and find something to be thankful for every day. It's funny how when November rolls around, all across social media you see all of these thankful posts popping up. The thing is though, we should be thankful everyday.
Look for something every day, not just in November.
Since last month I've been looking at even the most mundane things that we take for granted, and I thank God everyday for whatever it may be.
Laundry, I loathe it, but I'm thankful that I have a family here to make that laundry. I get so aggravated at the constant picking up after the dogs. I don't know about your furbabies, but ours have a couple of dozen toys each, and they both like to drag them all out, and scatter them across the house.
I'm thankful that those furry babies are part of our family.
I'm thankful that even though we're in a very tough season in our life, that we are all healthy.
We had a health scare at the end of September, through the beginning of October, and I'm thankful that all it was was just that, a scare. The results were negative, and besides general discomfort from time to time, we are all healthy.
It's funny how things happen, God's plans. It's hard not knowing what our future holds, and all you can do is hold on to the hope that things will work out, eventually.
Enough of that...tomorrow is Thanksgiving! With Thanksgiving comes lot's of surrounding ourselves with loved ones and dear friends.
Coming together, and being thankful for who we have in our lives. Along with Thanksgiving comes pie...and this Silky Pumpkin Pie with a Ginger Snap Crust is simple to make, and your guests will fall in love.
Plus, you have plenty of time to whip this baby up today or in the morning!
I love traditional pumpkin pie, however sometimes it's ok to break away from tradition. That is exactly what we've done here.
Broken tradition and went with a pumpkin pie that's baked in a homemade ginger snap cookie crust. Hmm, hmmm, yum!
While your crust is baking and cooling, you'll whip up the filling that requires only a few ingredients. Ingredients that you likely already have on hand because of the time of the year it is.
I always keep cans of pumpkin in my pantry during the fall and winter. Don't you?!
The texture of this pie is silky. It almost melts in your mouth it is so perfect. Perfect? Yea, I think that this is the perfect pumpkin pie filling. I haven't had anything quite like it.
Perhaps it's the Rodelle Pumpkin Spice Extract? Or perhaps it's the condensed milk? Oh, yes my friends, condensed milk. I told you, it's the perfect pumpkin pie filling!
This pie is going to come together rather quickly, and you and your guests are going to love it.
Can I use fresh pumpkin to bake pumpkin pie?
You can - I prefer canned pumpkin puree. From my experience when I've tried using fresh pumpkin in pies, the texture is grainy, and it has a more earthy flavor.
How do I avoid cracks in my pumpkin pie?
Don't over bake it. I get it, you look at the pie, at the minute mark from the recipe, but the center is still a little wobbly.
No fear. It should set up as it cools. As long as the center isn't liquid, pull it out. slightly wobbly is fine.
Not a fan of gingersnaps? Here are some crust options:
Graham cracker crust - I'd use some cinnamon graham crackers or a dash of cinnamon when crushing them.
Traditional pastry pie crust will work just as well.
How long can I store pumpkin pie?
Pumpkin pie will keep in the fridge, covered for up to 4 days.
Can I freeze pumpkin pie?
Yes. Once baked, allow to cool completely.
Cover in foil, and place in one of these larger freezer safe bags. It will keep in the freezer for up to 6 months.
To serve, allow to thaw in the fridge for 24 hours. Don't allow to thaw at room temperature. It will get all soggy.
More holiday pie inspiration?
Silky Pumpkin Pie with a Ginger Snap Crust
Perfect pumpkin pie has to be silky in texture with just the right about of spice. You'll get all of that plus more in this Silky Pumpkin Pie with a Ginger Snap Crust. It's probably the best pumpkin pie you'll ever eat!
Ingredients
Crust
- 45 ginger snap cookies
- 2 tablespoons light brown sugar
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 stick butter, melted
Filling
- 1 - 15 ounce can pumpkin puree
- ⅔ cup sugar
- 2 tablespoons light brown sugar
- 1 teaspoon cinnamon
- 1 - 14 ounce can condensed milk
- 2 eggs
- 1 egg yolk
- 1 teaspoon pumpkin spice extract see link in post to purchase, if you don't have any
Instructions
Crust
- Preheat oven to 350 degrees. Combine ginger snap cookies, brown sugar, and spices in a high powered blender or food processor. Pulse until cookies are broken down into a coarse crumb. Add the melted butter, and pulse until combined. In a 9 inch pie pan, pour out the crumbs, and using a heavy glass press into the bottom and the sides of the pie plate. Bake for 8 minutes. Allow to cool for at least 10 minutes before pouring in the filling.
Filling
- While the crust is baking and cooling, prepare your filling mix by combing the pumpkin, sugars, cinnamon in a medium pot, over medium heat. Whisking until warm, and the sugars have melted.
- Turn the heat to low, and whisk in the condensed milk, until combined. Remove from the heat, whisk in the eggs and egg yolk. Whisk in the pumpkin spice extract. Pour into cooled crust, and bake for 30 to 35 minutes, until the filling is mostly set. Allow to cool completely before serving. If serving same day, allowing to cool for 2 to 3 hours would be perfect. You can also place in the fridge to help cool it down. I serve mine chilled, but it can also be served at room temperature.
Notes
If you do not have pumpkin spice extract, you can use 2 teaspoons ginger, ¼ teaspoon cloves, and ½ teaspoon vanilla
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 407Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 82mgSodium: 264mgCarbohydrates: 63gFiber: 2gSugar: 45gProtein: 7g
Karen Morse says
This looks really good. Pumpkin pie is a staple at our Thanksgiving table! I think it's really awesome to try different recipes to keep it exciting. This one looks really good.
Kimberly says
I need this ginger snap pie crust in my life - yes. I. do!
Actually, this entire recipe.
I've never heard of pumpkin spice extract before and it's a good thing you added that footnote. I bet however, I could find it at the Bulk Barn (not sure if you have one of those in the US...).
Amber Myers says
I would just love this pie. I love pumpkin! And I love ginger. Ooo that combo would make me SO happy.
Sarah Bailey says
Oh my this sounds like a mighty good pumpkin pie! I could definitely tuck in to a slice right now, I'll have to give making it a try for myself!
Nancy L. says
Your pumpkin pie looks soooo delicious! I was wondering how your crust stays intact so nicely. Mine always falls apart. It must be the fancy gingersnap crust. I'll have to give it a try! 🙂
Joanna says
The key to this crust is to make sure that you really get in there and press it down firmly. Prebaking it also really helps!
Jenn @ EngineerMommy says
There's nothing better than a homemade pumpkin pie. I lvoe that this is made with a gingersnap crust. Sounds delicious!!
Kristi McAllister says
Oh my yum! Pumpkin AND gingersnaps? Sounds like the perfect combination for a delicious pie! Never, ever have I heard of putting condensed milk in a pumpkin pie, but it makes sense that it would make it super smooth! Pinning this one to make myself!
Pam Wattenbarger says
I love the idea of a gingersnap crust! This pumpkin pie in a gingersnap crust sounds delicious.
Serena Hale says
The pie looks so good. I have not had gingersnaps in a long time but from what i remember they are so good.
adriana says
What great combo! I LOVE cooking with condensed milk - I actually normally don't, but I always do during the holidays. This looks great and I love that you used condensed milk in it! My very favorite ingredient. Looks so good!
Claudia Krusch says
Oh my this pie looks so delicious and easy to make. I am sure it will be a big hit in my house. I will have to get the ingredients I need to make one for Thanksgiving.
Liz Mays says
Oh yum! A pumpkin pie like this would be super good! The ginger snap cookie crust must be so tasty!
Krystal Butherus says
I read this, and all of a sudden, I was thinking of how delicious this sounds!
reesa says
This looks like the perfect pie! I love the crust, it pairs so well with the pumpkin.
Jessica Joachim says
This looks so good! I love pumpkin pie, and gingersnaps are something I remember loving as a kid! I totally have to try this out soon!
Anosa says
wow, just in time for the Thanksgiving! I would try to make this and hopefully I can make it! Excited to try this recipe.
Rachel says
I love the creamy look of this pie. I think it looks amazing. The crust will add a lovely zing.
candy says
It isn't Thanksgiving unless there is pumpkin pie. Yours looks delicious and love the silky texture.
Cyn Gagen says
I am not a pumpkin pie fan but that crust might just make me change my mind. I can just imagine how well those flavours go together!
Annemarie LeBlanc says
I am making this soon as I have all the ingredients together. It looks so delicious it made me crave for a slice! Thanks for sharing the recipe!
Cindy Ingalls says
While the filling is the best part of a pie, the crust can make or break a pie. I love the idea of adding the flavor of ginger snaps. I think the compliment the pumpkin pie filling to perfection.
Chubskulit Rose says
I love the idea of using a ginger snap crust, that must have been a great twist for a pumpkin pie. My daughter would sure love this as she love both ginger snap and pumpkin pie.
Kimberly Lewis says
Now I know what recipe needs to visit my house! This looks amazing and we love anything with gingersnaps in it!
Tomi C says
That gingersnap crust would go well with a sweet potato or chocolate pie also. It looks easy and that's my kinda recipe.
Erin Tracy says
This pie looks so delicious! I've never tried a gingersnap crust before, so I am definitely making this for our Christmas celebrations.