This pumpkin pie with gingersnap crust pairs a silky, warmly spiced pumpkin filling with a crisp cookie crust that tastes like ginger and molasses in every bite. It's lighter than a classic pie, takes about 10 minutes of hands-on work, and always disappears first at Thanksgiving.
I have an unpopular opinion: the crust is the worst part of pumpkin pie. It's just so meh. For years I made a crustless pumpkin pie instead, but eventually I missed having something under the filling to make it a little more pie-ish. A regular pastry crust wasn't the answer, and graham crackers felt too sweet, so I reached for gingersnaps. The result was crazy good, and it's now one of my go-to pumpkin desserts for the holidays. It's still lower in calories than a standard pumpkin pie, so I call that a win.
P.S. If you're here because you're planning a holiday menu, be sure to check out my Vegan Thanksgiving cookbook!
Key Ingredients & Substitutions
- Gingersnap thins. Thin, crisp cookies like Anna's Ginger Thins grind into fine, even crumbs and give the crust a delicate snap. Regular gingersnaps work too; just measure by crumbs (about 1 cup) rather than by cookie count, since sizes vary.
- Butter. Just 2 tablespoons bind the crumbs. Melted coconut oil or vegan butter can be swapped in one-for-one.
- Pumpkin puree. Use plain canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced. If you have a sugar pumpkin on hand, homemade pumpkin puree works beautifully; just drain it well if it looks watery.
- Evaporated skim milk. This is what keeps the pie lighter while still giving it that classic custardy texture. Regular evaporated milk makes a richer pie.
- Egg whites. Three egg whites set the filling without the extra fat of whole eggs. Two whole eggs can be used instead.
- Pumpkin pie spice. A good blend like Simply Organic Pumpkin Spice keeps it simple. To make your own, combine 2 teaspoons cinnamon, ½ teaspoon ginger, and ¼ teaspoon each of nutmeg and cloves.
- Sugar and vanilla. Plain white sugar keeps the pumpkin flavor front and center; use organic cane sugar if you're keeping things vegan-friendly.
How to Make the Gingersnap Crust
The crust takes about five minutes and doesn't need to be rolled out or blind-baked. Pulse the gingersnaps in a food processor until they're fine, sandy crumbs with no big pieces left. No food processor? Seal the cookies in a zip-top bag and crush them with a rolling pin.
Stir the melted butter into the crumbs until everything looks like damp sand and holds together when you squeeze a pinch. Lightly grease a deep-dish pie dish, tip the crumbs in, and press them firmly into an even layer across the bottom using the flat base of a measuring cup. This is a thin, bottom-only crust, which is exactly the point: you get gingery crunch in every bite without a thick, doughy edge.
Helpful Tips
Press the crust firmly. Loose crumbs will float up into the filling. Pack them down hard, paying extra attention to the edges where the bottom meets the side of the dish.
Pour gently. Ladle or slowly pour the filling over the back of a spoon so it doesn't dig holes in the crust. A smooth, fully blended filling also bakes up without streaks or bubbles.
Don't skip the two oven temperatures. The first 15 minutes at 400°F sets the edges and toasts the crust, and the lower 325°F finish lets the center cook gently so it stays creamy instead of cracking.
Look for a slight wobble. The pie is done when the edges are set and a knife near the center comes out clean. A small wobble right in the middle is fine; it firms up as it cools.
Give it time to set. Cool the pie on a rack for an hour, then chill it for at least two hours. Slicing too soon is the number-one reason for a soupy slice. For the cleanest cuts, wipe your knife between slices.
Variations
- Vegan version. Use dairy-free gingersnaps and melted coconut oil for the crust. For the filling, swap the evaporated milk for a 13.5-ounce can of full-fat coconut milk and replace the egg whites with 3 tablespoons of cornstarch whisked in until smooth. Chill it overnight so it sets completely. Or try our dedicated vegan pumpkin pie.
- Graham cracker crust. Swap in the same amount of graham cracker crumbs for a milder, sweeter base.
- Speculoos cookie crust. Biscoff-style cookies bring caramelized cinnamon flavor that's gorgeous with pumpkin.
- Chocolate wafer crust. Crushed chocolate wafers make a dramatic dark crust and a chocolate-pumpkin combo that kids love.
- Classic pastry. Prefer a traditional crust? This filling works in our coconut oil pie crust or vegan gluten-free pie crust.
- Extra spice. Add ¼ teaspoon ground ginger and a pinch of black pepper to the filling to echo the crust.
Serving Ideas
A cloud of whipped topping is non-negotiable here. Classic whipped cream with a little powdered sugar and vanilla is always right, and a dusting of cinnamon or pumpkin pie spice on top makes it look bakery-worthy. For a dairy-free option, whip the thick cream from a chilled can of coconut milk, or grab a store-bought oat or coconut whipped topping.
Want to dress it up? Try maple whipped cream (a tablespoon of maple syrup per cup of cream), the cinnamon whipped cream from our chai poached pears, or a scoop of vanilla ice cream. A sprinkle of extra crushed gingersnaps over the whipped cream adds crunch and hints at what's underneath.
For a holiday dessert table, serve slices alongside a second pie, like our Pumpkin Pie with Homemade Crust for the traditionalists, plus hot coffee or chai.
Storing & Make-Ahead
Once it's cooled, cover the pie loosely with plastic wrap or foil and keep it in the refrigerator for up to 4 days. This pie is an ideal make-ahead dessert: bake it up to 2 days before your gathering and chill it, and it will slice even more neatly than on day one. Add whipped topping just before serving so it stays fluffy.
You can also freeze it. Chill the baked pie completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 1 month. Thaw it overnight in the refrigerator and serve it cold or at cool room temperature; there's no need to reheat. The crust will be a little softer after freezing, but the flavor holds up well.
More Pumpkin Desserts
If you love this pumpkin pie recipe, here are a few more you might enjoy:
- Pumpkin Pie Breakfast Bars
- Easy Vegan Pumpkin Bars
- Healthy Pumpkin Muffins
- Pumpkin Spice Energy Bites
- 19 Must-Make Vegan Pies
📖 Recipe
Ingredients
- cooking spray or oil mister
- 16 gingersnap thins, like Anna's Ginger Thins (about 1 cup fine crumbs)
- 2 tablespoon melted butter
- 15 ounces pumpkin puree, about 1 can
- 12 ounces evaporated skim milk, 1 can
- 3 egg whites
- ½ teaspoon salt
- 3 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ⅔ cup white sugar (organic for vegan-friendly)
Instructions
- Preheat the oven to 400°F (200°C). Lightly coat a 9-inch deep-dish pie dish with cooking spray.
- Pulse the gingersnaps in a food processor until they form fine, even crumbs (about 1 cup). Transfer to a bowl and stir in the melted butter until the crumbs look like damp sand. Press the mixture firmly and evenly over the bottom of the pie dish; the flat bottom of a measuring cup works well.
- In a large bowl, whisk or beat the pumpkin puree, evaporated milk, egg whites, salt, pumpkin pie spice, vanilla, and sugar until completely smooth. Gently pour the filling over the crust.
- Bake at 400°F for 15 minutes, then reduce the oven temperature to 325°F (165°C) and bake for 40 to 45 minutes more, until the edges are set and a knife inserted near the center comes out clean. The very center can still have a slight wobble.
- Cool the pie on a wire rack for at least 1 hour, then refrigerate for at least 2 hours, until fully set, before slicing.
Val says
This looks REALLY good, but I have to disagree on your crust feelings. I loooove pie crust... it just has to be done right! do you normally cook your pie crust a bit before you fill it?
The Type A Housewife says
REALLY? Ew. I thought everyone hated pie crust! I've never made it myself, but I've had homemade (that other people have made), store bought, fresh from the bakery--doesn't matter where it's from, I never like it.
Jen-Eighty MPH Mom says
These look amazing Kiersten!!!
Cocktails with Mom says
Boy all these pumpkin recipes really have me wanting to try them.
Melinda says
it looks delish!! printing this one out
Smedette says
This is one of my favorite crusts for pumpkin pie - so good! Sometimes I'll even add finely chopped bits of crystallized ginger for extra bite.
The Type A Housewife says
I really thought this was a semi-original idea, but after I made it, I did a Google search for it and it pre-populated for me. Dammit!
I was going to garnish the slices with crystallized ginger, but putting it in the crust is an even better idea.
BusyWorkingMama says
YUM! I'm not opposed to crust, unless it is burned. I swear I always singe the crust = yucky taste! Great recipe!
The Type A Housewife says
I know this makes me sound like a freak, but I kind of like my pastries slightly burnt. 🙂
BusyWorkingMama says
LOL we all have different tastes! I So need a food processor. I was crunching oreos for a dirt cake with a rolling pin. I mean...really. Xmas gift idea for me!!
BKWilliams says
I love gingersnaps and pumpkin pie so I will be trying this recipe. Yummy. Thank you for sharing it with us.
Shop with Me Mama says
I will have to try this! Looks really good!
Grumpy Grateful Mom says
Oh yum! I've made a similar crust before, only with pumpkin cheesecake. I may have to make it again...soon. 🙂
The Type A Housewife says
Ooh, it would definitely be good with cheesecake. So much for my original crust idea, though. Ha!
Rachel R. says
Yum! I love pumpkin and I'm seeing so many recipes I need to try - thanks for sharing!
Kelly says
This sounds so good! I'm going to start making this instead of using premade pie crusts!
michelle says
I think it sounds yummmmmmmmyyyy!! thanks for sharing. I'm loving all of the pumpkin recipes out there!
Stefani says
Sounds yummy!
I have been wanting to make all sorts of things pumpkin this month.
brighteyedbaker says
Must say (as your first commenter did) I love a good pie crust too. That being said, I love what you did with this pumpkin pie... a gingersnap crust sounds like the perfect complement to the spices in pumpkin pie. Yum!
Kiersten says
Maybe I just haven't had a good pie crust. 😉
Callie says
Dying to make this, but wondering what I could substitute for evaporated skim milk? I can't have dairy...
Kiersten says
I'm really not sure what you could use and not having tried it myself, I hate telling you something that wouldn't work out. I wonder if maybe coconut milk would work? Of course, that would up the fat in this recipe a lot...
kirsten says
Where were you when I finally tossed the bag of gingersnaps I'd bought 'for some recipe, I saw it somewhere . . . if I keep searching I'll find it again' and 5 months later, no recipe. Funny, how you get on the internet looking for one thing and get distracted. This recipe, however, I have bookmarked in my Desserts folder so when I finally buy another bag of gingersnaps I will be ready. Thanks!
Kiersten says
Oh no, never ever toss out a bag of gingersnaps! Send them to me instead! 😉
Cyrielle says
I made this pumpkin pie last week. Let me start with: I am French, I live in the US, I had never had or made pumpkin pie before. It was a total success, made it for my American friends as we were having a dinner party, some said it was the best pumpkin pied they've ever had!! Thank you for this recipe.
Virginia Watson says
Of all the "reviews", one person actually made the pie. If it "sounds good" or "looks good", who cares! Make the darn recipe and comment.