Gingersnap Pumpkin Pie Recipe

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Gingersnap Pumpkin Pie

Christine Yandell


I initially cooked the crust, but am thinking that pouring pumpkin filling over the crust and cooking together would work better
Also should use a deep pie
I used my homemade pumpkin and just used a can of evap milk, but a canned filling recipe works just as well

pinch tips: How to Melt and Soften Butter




15 Min


45 Min


1 1/2 c
crushed ginger snap cookies
2 c
pumpkin pie mix
2 large
4 Tbsp

Directions Step-By-Step

preheat oven to 350
grind up enough gingersnap cookies to make 1 1/2 cups.
melt the butter and add to cookie mixture, toss with fork until well mixed
pour into a deep pie dish and press to form a crust, just like you would for a cheesecake
take pumpkin mixture, whether you use homemade or canned filling: in which just follow your directions to make, and mix with eggs and evap milk until well blended
pour into prepared pie pan and place on cookie sheet in case of overflow in oven
place in oven and cook for 45mins, i've found that just placing in oven and not changing temp makes for a better pie, or until an inserted toothpick comes out clean, everyone's oven cooks differently ;)
cool, and serve

About this Recipe

Course/Dish: Pies