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Get ready to elevate your holiday baking with my newly updated recipe for Pumpkin Pie with Gingersnap Crust! This version combines the rich, creamy classic pumpkin filling you love with the added warmth and crunch of a spiced gingersnap cookie crust.
Why You'll Love This Recipe
- Flavor: warm spices, creamy filling, spiced Gingersnap Crust.
- Texture: smooth custard filling with crunchy crust.
- Make-ahead friendly: perfect for Thanksgiving.
- Unexpected twist: spiced cookie crust vs. traditional pastry crust.
Ingredients Overview
- Canned pumpkin puree
- Gingersnap cookies (If gingersnaps aren't your favorite, try using graham crackers, vanilla or chocolate wafer crumbs in place of gingersnaps.)
- Classic pumpkin pie spices: cinnamon, ginger, nutmeg and cloves
- Heavy cream for richness
Step-by-Step Instructions
- Prepare the gingersnap crust and bake
- Make the pumpkin filling
- Pour and chill overnight
- Prepare whipped cream, decorate and serve
Baking Schedule
- Day 1: Prepare the gingersnap crust
- Day 2: Make the filling and chill overnight
- Day 3: Prepare the whipped cream, decorate and serve
Baking Tools
Food Photography Tips + Gear
Photography Style:
- Lighting: Used a Godox AD200 Pro with Godox 24"x 35" 60 x 90cm Honeycomb Grid Softbox Soft Box with Bowens Mount and white foam core reflector to soften and lighten shadows.(I opted not to use the grid for this shoot.)
- Color styling: Chose analogous colors (orange, orange-red, yellow-orange) to enhance the warm, rustic feel.
- Food styling:
- Covered half of the pie with whipped cream to show off the filling while keeping an organic look.
- This created a warm, rustic vibe that matched the seasonal theme.
- Pro Tip: Add freshly grated nutmeg on top of the whipped cream for extra texture and visual interest.
- Food props:
- A winter scarf for cozy texture and color.
- Greenery to bring brightness and balance.
- Cinnamon sticks to highlight the spices in the pie filling.
Camera Gear:
- Camera: Nikon D850
- Lens: Nikon 50mm 1.4G and Nikon Micro 105mm 2.8G
- Tripod: Carbon Fiber Heavy Duty Tripod WEYLLAN 81'' Professional Tripod
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Suggested Recipes
Adapted from Cook's Illustrated
Pumpkin Pie with Gingersnap Crust
Yield:
8
Prep Time:
40 minutes
Cook Time:
13 minutes
Additional Time:
6 hours
Total Time:
6 hours 53 minutes
No bake pumpkin pie filling on top of gingersnap crust, garnished with brown sugar whipped cream and freshly grated nutmeg.
Ingredients
SPECIAL TOOLS
- 9-inch pie plate
- Food processor
- Stand mixer or hand mixer
GINGERSNAP CRUST
- 7 ounces (1 ½ cups) gingersnap crumbs
- 5 tablespoons unsalted butter, melted
- 3 tablespoons sugar
PUMPKIN FILLING
- 3 tablespoons orange juice, chilled
- 2 teaspoons vanilla extract
- 2 teaspoons unflavored gelatin
- 1 cup heavy cream (divided)
- 2/3 cup granulated sugar (divided)
- 1 teaspoon ground cinnamon
- ¾ teaspoon table salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3 large egg yolks
- 1 15-ounce can unsweetened pumpkin canned pumpkin
BROWN SUGAR WHIPPED CREAM
- ½ cup light brown sugar
- Pinch table salt
- 1 ½ cups heavy cream
- 2 teaspoons vanilla extract
Instructions
GINGERSNAP COOKIE CRUST
- Adjust and oven rack to the center position and heat oven to 350 degrees. In a food processor, process the gingersnaps to fine and even crumbs, about 30 seconds. Sprinkle melted butter and sugar over the top of the crumbs and pulse to combine, about 5 pulses.
- Pour cookie crumbs into a 9-inch pie plate and press crumbs into an even layer on the bottom and sides of the plate using the bottom of a measuring cup. Bake crust for 13 to 18 minutes, or until the crust is fragrant. Set crust aside on a wire rack to cool completely.
PUMPKIN FILLING
- In a large bowl, stir orange juice and vanilla extract together. Sprinkle gelatin over the orange juice mixture and let sit until the gelatin is softened, about 5 minutes.
- In a small saucepan, combine ½ cup heavy cream, 1/3 cup sugar, cinnamon, salt, ginger, nutmeg and cloves and cook over medium-low heat until bubbles start to form at the edges, and remove from the heat. In a medium bowl, whisk together the remaining 1/3 cup sugar and egg yolks until pale and thickened. Slowly, pour the hot cream into the yolk mixture, whisking constantly to temper. Return the mixture to the empty saucepan and cook over medium-low heat, stirring constantly until the mixture has thicken, about 2 minutes. Immediately pour custard over the gelatin mixture and stir until smooth and the gelatin has completely dissolved.
- In a food processor, puree pumpkin until smooth, about 15 seconds. With the processor running and using the pour spout, add the remaining ½ cup heavy cream. Scrape down the sides of the bowl and process for 15 more seconds. Add the pumpkin mixture to the custard mixture and stir until completely smooth and combined.Pour the filling into the cooled prebaked pie crust and refrigerate uncovered until the filling is set, about 3 hours. Cover the pie with plastic wrap and continue to chill until fully set, at least 6 hours and up to 24 hours.
WHIPPED CREAM
- In the bowl of a stand mixer, fitted with the whisk attachment, combine all of the whipped cream ingredients and beat on medium-low speed until the sugar is dissolved, about 1 minute. Increase the mixer speed to medium-high speed and beat until cream has thickened and holds firm peaks, about 1 minute.
ASSEMBLE
- Top pie with whipped cream and serve.
Notes
Store: Assembled pie can be stored in an airtight container in the refrigerator for 24 hours.
Prepare whipped cream the day the pie will be served.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 547Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 196mgSodium: 302mgCarbohydrates: 47gFiber: 2gSugar: 40gProtein: 6g
*Nutrition information is an estimate and will vary.*
Sophie Anderson says
I would like to know what substitutions I can use to make this less sweet. I’m looking forward to trying this tomorrow. Thanks!
Mary says
I apologize for not getting back to you sooner. I was out of town on vacation. You could reduce or take out the sugar in the gingersnap crust. And the same with the whipped cream. For the filling you can substitute a natural sweetener such as Sucanat or coconut sugar. For this particular recipe substitute 2/3 cup granulated sugar with 3/4 cup plus 2 tablespoons Sucanat or 1 cup coconut sugar. Both substitutions should weight 4 2/3 ounces on a scale. I hope this helps!