Pumpkin Pie with Gingersnap Crust (No Pastry!)
Originally posted November 2014. Updated August 2026.
Okay, I’ve got a confession to make. I’m normally not a huge pumpkin pie fan. I’d rather make sweet potato. In my humble opinion, most pumpkin pies really aren’t that good because they lack in real flavor. Kinda a bland mix of pumpkin with a hint of pumpkin pie spice. And they sit on the tummy like a brick. BUT I love a good challenge. Which is how this Pumpkin Pie with Gingersnap Crust was born.
I decided to make a pumpkin pie that would make the hubby and I happy. Plus, I just couldn’t resist the piles of pie pumpkins at the farmer’s market. There’s nothing like the flavor of freshly roasted pumpkin versus canned pumpkin, so I started there. NO canned pumpkin in this recipe (although no shame if that’s what you’re using – just skip the pumpkin pie filling).
Btw, it’s normal to have some extra pumpkin left, so try this recipe for Bourbon Pumpkin Gingerbread Bundt Cake or Pumpkin Ginger Cinnamon Rolls.
Can’t Find Pie Pumpkins? Here’s My Portugal Fix
When I first made this pie back in Denver, pie pumpkins were stacked at every farmer’s market. We used to grow them on our family produce farm in North Carolina when I grew up. Easy to get in the States. Now that we’re in Portugal, regular pumpkins much less pie pumpkins, are nowhere to be found. BUT winter squash are everywhere and gorgeous. So I adapted.
I roast winter squash for the base, and then mix in about a 1/4 to a 1/3 of the amount with roasted sweet potato. It gives the sweetness and silky texture of pie pumpkins naturally without having to add sugar to make up the difference. You could also sub in butternut squash without the mix, since it’s sweet enough on it’s own. Either way, roast all of them – halved or quartered, seeds out, on a sheet pan until tender. Then scoop, blend, and use in the place of your pumpkin puree.
Honestly, I think I prefer this because I have more control over the sweetness. And of course you can still use canned pumpkin puree. Just use the 100% pumpkin, not the pumpkin pie filling.
What Makes this Pumpkin Pie with Gingersnap Crust Different
So I’m not a fan of pumpkin pie spice either. The mixture is always just a bit blah to me. You won’t find a speck of it in this pie. Instead, you’re looking at a more sophisticated spice mix. Lots of cinnamon, ginger, cardamom, and black pepper. Yep, plenty of fresh ground savory black pepper is divine in this pie. Give it a go. I promise you’ll love it.
The other difference is I ended up using sweetened condensed milk in this recipe. The hubby opened a can by mistake and it was sitting in the fridge, so I figured why the heck not, we normally add sugar anyway. No extra added sugar to the recipe, other than 1 tablespoon of brown sugar to give it a bit of the deeper flavor.
Why a Gingersnap Crust Beats Traditional Pastry
I skipped the traditional pastry crust on purpose. One of the thing I dislike most about most pumpkin pies is the soggy crust. So I used gingersnaps instead. You can also use crispy ginger cookies. Plus the gingersnap crust is faster to make, and brings more warm ginger to the pie. This pie is already ginger forward in the filling, and the crust marries it all the way through.
It’s also easy to take a bit of frustration or stress out, if you put the cookies in a zip-loc bag and smack with a rolling pin. Or just pop them in a food processor, give it a few whizzes, and then add a few more spices, some melted butter, and a splash of milk. Press firmly into your pie plate. Firm being the key so it holds the liquid crust.
Make-Ahead and Storage
Pumpkin pie is a make-ahead dream, which is exactly what you want when you’re juggling a Thanksgiving table. It actually sets and slices better after a night in the fridge.
To make ahead: bake, cool completely, then cover and refrigerate up to 3 days. Bring to room temperature before serving — that’s when the flavor and texture are best. To store: keep leftovers covered in the fridge up to 4 days. To freeze: wrap the fully cooled, baked pie well and freeze up to a month. Thaw overnight in the fridge. The gingersnap crust holds up to freezing better than pastry does — one more point for the cookie crust.
This Pumpkin Pie with Gingersnap Crust is now our go to pumpkin pie recipe. Both the hubby and I adore it. There’s no need to add whipped cream even. The hubby always ‘sneaks’ an extra piece when he thinks I’m not looking. I can’t blame him because it’s so full of spicy ginger flavors, paired with the pumpkin.
Btw, if you’re looking for a fall favorite that isn’t pumpkin based, try these Apple Pear Cinnamon Rolls with Bourbon Glaze. Sooo GOOD.
Are you a fan of pumpkin pie or a different holiday favorite? Let me know in the comments and please drop any questions you have there as well.
Recommended Ingredients & Tools
- Ginger Cookies / Gingersnaps — Choose a good solid gingersnap or ginger cookie for this. Anything else gets soggy and soggy is not what we after.
- Pure Pumpkin Purée — If you don’t have time to roast your own pumpkin puree, use 100% canned pumpkin puree, NOT pie filling.
- Sweetened Condensed Milk — Do NOT skip the sweetened condensed milk. It’s what makes the filling rich and silky without adding a pile of separate sugar and cream.
- 9-inch Pie Plate — A good glass pie plate is an heirloom you can pass down. Plus, they just look so elegant with your pie.
- Food Processor — I do often use a rolling pin to turn my cookies into crumbs but a food processor works very well and you can toss in the rest of the ingredients and then pour in the pie plate.
FAQ
- Can I use canned pumpkin instead of roasting my own? Yes — pure canned pumpkin (not pie filling) works and saves time. Fresh-roasted squash or pumpkin has deeper flavor, but canned is a fine shortcut.
- What if I can’t find pie pumpkins? Roast any winter squash and mix in some roasted sweet potato for sweetness — it’s what I do here in Portugal, and it’s excellent. (Full details in the section above.)
- Why black pepper in a pumpkin pie? It sounds strange and it works — a little fresh black pepper is a savory counterweight to the sweet custard and pulls the spices forward. It doesn’t taste peppery, just more balanced.
- Can I use graham crackers instead of ginger cookies? You can, but you’ll lose the extra ginger punch that makes this crust special. If you do, add a little extra ground ginger to the crumbs.
- Do I have to separate the eggs? Whipping the whites and folding them in gives a lighter texture. Short on time? Whisk them in whole — the pie will be a bit denser but still delicious.
Pumpkin Pie with Gingersnap Crust
Ingredients
Ginger Cookie Crust
- 3 ½ cups ginger cookie crumbs
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 6 tbsp butter melted
- ¼ cup milk
Pumpkin Pie Filling
- 2 ½ cups fresh roasted pumpkin purée
- 1 14 oz (400 gram) can sweetened condensed milk
- 2 large eggs yolks and whites separated
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground black pepper
- ½ tsp salt
- 1 tbsp dark brown sugar
Instructions
Ginger Cookie Crust
- To crush cookies, you can put them into a food processor and pulse until the size of breadcrumbs. Or place them in a Ziploc bag and roll with a rolling pin, until turned into crumbs.
- Combine the ginger cookie crumbs, cinnamon, and ginger together in a large bowl. Pour in the melted butter and milk, mixing well.
- Dump the crumb mix into a pie plate and press firmly until you form a thick, even layer around the sides and bottom. Set aside until needed.
Pumpkin Pie
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the pumpkin purée, sweetened condensed milk, and egg yolks. Stir in the spices.
- Using a stand or hand mixer, whip the egg whites into soft peaks. Gently fold into the pumpkin mix.
- Pour the pie filling into the prepared pie shell.
- Bake for 55 minutes to an hour or until pie filling is set.
- Watch the edges of the crust to make sure they do not burn. If they are getting too brown, cover with a piece of foil.
- Remove from oven and allow to cool.
- Best if served at room temperature.