cookie crust

<p><em data-rich-text-format-boundary="true">A silky smooth, boldly spiced, and super flavorful pumpkin filling and sweet and spicy gingersnap cookie crust combine to make this gingersnap pumpkin pie recipe the very best. It's sure to become a holiday favorite for your family too! </em></p>

Best Gingersnap Pumpkin Pie

Tbsp light brown sugar

ginger

cinnamon

(1 stick) unsalted butter, melted ¹

(15 pumpkin puree

sugar

cloves

tsp fine sea salt

(14 oz) can sweetened condensed milk

eggs

tsp pure vanilla extract

Make the gingersnap crust

Preheat the oven to 350℉. In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb. Add the ginger and cinnamon and pulse once or twice to combine. Pour in the melted butter and pulse until combined.

Spoon the crumbs into a ungreased 9-inch pie pan, or two 7-1/2-inch tart pans (with removable bottoms) and use your fingers to gently divide the mixture into an even layer on the bottom and sides of the pan. Follow with the flat bottom of a measuring cup or glass to firmly pack the crust into the pan.

Bake for 5-8 minutes, then remove from the oven and let cool for at least 10 minutes.

Meanwhile, make the pumpkin filling

Heat the pumpkin, sugars, ginger, cinnamon, cloves and spices in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for 5 minutes, stirring regularly, until smooth and glossy.

Remove from the heat and slowly stir in the condensed milk, whisking until completely combined. Whisk in the eggs and egg yolk, one at a time, whisking until completely combined after each addition. Stir in the vanilla. Pour the filling into the pie shell.

Bake

for 30 minutes, until the edges of the filling are just starting to set. Turn the oven down to 325 degrees F, and bake for another 25-35 minutes, until the filling is mostly set (the center will still be slightly jiggly). Cover just the crust with aluminum foil or a pie crust shield, as needed, if the crust starts to brown too quickly. The filling may bubble and puff up slightly as it cooks &#8211; that’s okay, it will settle as it cools.

Remove from the oven and let cool for 2-3 hours until completely set. The pie filling will continue cooking through residual heat. Garnish with fresh whipped cream and serve chilled or at room-temperature. Best eaten the day of, but can be made in advance and will keep for 2-3 days in the refrigerator.

That pie is fit for a king.  Or me.  Let's just say me. :)  This pie is outstanding all the way around.

What a beautiful pie, the gingersnaps make the perfect crust!

Just made this for thanksgiving with my family and it was a huge hit!  Thanks for sharing!

After years of just making the one on the back of the tin, I was fed up with the rather bland taste.  Your recipe accentuates the pumpkin flavor amazingly well making both the filling and the crust simply delicious!!  Thank you so much for sharing~  This was also the perfect recipe for my family members who eat gluten-free (Trader Joe's makes gluten-free gingersnaps)!

I work at a restaurant, and I am in charge of making the desserts.  My boss usually has me make the dessert for her holiday meals at home as well.  This year her brother specifically asked for a pumpkin pie with a gingersnap crust.  I researched so many recipes, and I decided to try yours because I liked that you said the crust holds up for a couple of days, whereas reviews on other recipes said they were soggy.  Plus I wanted to try the sweetened condensed milk!  I was so nervous, because I had never made a pumpkin pie before, believe it or not!  
Thanksgiving day my boss sent me a picture of everyone around the table giving a thumbs up!  They said it was soooo good, even her nephew Warner, who won't eat anything, loved it!  My boss said that it was so rich, that next time she would cut the pieces smaller.  Only drawback- they didn't save me a piece!  Thank you so much for this recipe, I plan on making this for my own family for Christmas.

Wonderful recipe! Everyone who tried it raved about it. Held up well the next day. Will be making it again next week for Thanksgiving. 

I made 50 mini tart pies for my co-workers in the Wilton 4.5" pans. I was able to get 10 from each batch. At the end I tripled the recipe with great success. This is an amazing recipe it's the best pumpkin pie I  have ever had. I did omit the ginger in the crust and used the gluten free cookies mentioned in the comments. It was amazing!!!!

You just gained a new fan. I made this alongside a different pumpkin pie recipe for Thanksgiving, and I have to say it was the best pumpkin pie recipe I've ever had. Everyone loved it. The consistency was beautifully custardy and the spiciness and sweetness played off each other in such a vibrant way. We tossed the other pie

I have been using gingersnaps for years as I am not a good pastry maker, and  as you say the flavour is very yummy.  I am going to make yours, but I need to cook my homegrown pumpkin, our tradition.  Have you ever tried ginger icecream instead of cream?   I increase the ginger as we like the flavours,   OMG soooo good.

Best Pumpkin Pie I have ever eaten, and I am usually not a fan.  I used a fresh pumpkin (the light green kind, fresh from the pumpkin patch) roasted until tender and pureed.  I did add nutmeg, and my cookies didn't soak up all the butter for the crust so I will use less next time, but everything else was perfect. Anyway, I just had to thank you for sharing the recipe, my whole family loved it!

Just made this pie and it is fantastic. Everyone at my book club loved it --even a lady who is not a fan of pumpkin pie! 
I couldn't find  regular ginger snaps at my store so used  a mix of half gluten-free ginger snap crumbs and half  Salerno butter cookie crumbs. Still turned out delicious!  I also cut back in the white and brown sugar just a smidge (1/2 c white and 1 Tb brown) and filling was  still nice and sweet. This is a keeper! Will make it for Thanksgiving.  Thank you for sharing it.

I made this pie yesterday (trial run before Thanksgiving) and it was amazing!  I didn't make any changes to your recipe and it turned out delicious.  My boy child doesn't like pumpkin pie, so I always have to make 2 pies, not anymore.  He loved it and so did everyone else.  My new go to fall pie. Thanks for sharing.

My oven is over 35 years old.  I'm sure it doesn't cook evenly, but it won't die! I will try your suggestions next time.  I couldn't resist trying a little sliver and it tastes great! Thank you so much for responding so quickly, and for a terrific new recipe! Happy Turkey day!

I made this pie on Thursday and it was fabulous.  Best pumpkin pie I've ever made and best pumpkin pie I've ever tasted.  I used two fresh pie pumpkins and convection roasted them until they started to brown so there was very little moisture when I pureed them.  I used the walnut pie crust recipe from food.com for more texture and interest.  The combination was fantastic.  Next time I would cut back on the sugar just a touch.  Please thank Aunt Jane for me and for my Thanksgiving guests.  We loved the pie!

This is going to be my permanent Pumpkin Pie recipe !  I make pumpkin pie every year and was told this was hands down best one I have made yet.  It's a keeper. Thanks for the recipe!

Hey thanks for getting back! The minis actually turned out decent; the large definitely had an overdone crust. I think like you said my crumb:butter ratio was off. I'll consult your updates before my next attempt!hel

Holy sugar bomb! I followed the recipe exactly as written and it was waaaayyy too sweet for me. The sweetness of the cookie crust plus the sugar from the sweetened milk plus extra sugar was just overload. The texture was great, though.  I cooked the filling and then blended in the milk and eggs with an immersion blender. I will definitely do that again, but cut down on the added sugar and probably go back to regular evaporated milk.

Was online looking for a gingersnap crust recipe and came across this.  First, I loved the story about how the recipe changed by mistake (usually the best way) and then I tried it.  SO good.  Am just having it again for breakfast (shhh, don't tell anyone).  This is going in to my recipe book.  Thanks very much and happy thanksgiving...

This sounds so great.  Making it tomorrow for Christmas dinner.  I have a question about the fresh ginger that is crushed in the filling.  Do you remove that after heating up the pumpkin?  Or is there a way to crush it so there isn't a hunk of it?  Maybe grate it?

Let me know.  Thank you

I found the answer below.  Thank you for sharing.

My go to pumpkin pie recipe has always been the America Test Kitchen recipe, which is good, but takes forever to make. I was looking for a simpler recipe yesterday to make something traditionally American for my Danish in-laws and came across this recipe. I thought I would miss the traditional pie crust but this was better and took way less time! I'm in Germany and substituted Biscoff cookies for the ginger snaps and omitted the sugar in the crust and it was perfect, also substituted maple syrup for the brown sugar in the filling and the confectioner's sugar in the whipped cream and that also worked nicely. I never leave comments on recipes but I'm not much of a baker and this was maybe the most successful thing I've made, so thanks!

Made this last year for the first time. It is now my absolute favorite. Such a favorite, I'm taking the recipe with me to make it at my father-in-law's house so that he can experience it as well!

I love this recipe and have made it several times. My only problem is how do you prevent the crust from sticking to the bottom. The entire crust is glued to the bottom.

I would like to know what substitutions I can use to make this less sweet.  I’m looking forward to trying this tomorrow. Thanks!

Way too sweet. I doubled the spices and ginger and I can hardly taste them over all the sweetness. If I make this again, I’ll stick with condensed milk only in the filling and leave out the sugars.

This recipe had a lot of issues for me and I do this professionally. Way too much butter in the crust cake out in pools. Had about 3 cups of extra filling left over. Hopefully it tastes fine.

I first used your recipe for this  pie a few years ago at our family Thanksgiving meal, and my grandkids couldn't get enough of it.  Every year now it is a must have item at Thanksgiving dinner.  I had to make two this year!  My son and his wife took some home for leftovers .  I think the gingersnaps really compliment the traditional pumpkin pie flavors.  Anyway, thanks for the recipe, my family and I are certainly fans.

I really enjoyed making this pie and Laura’s detailed instructions were easy to follow.  This was my first time making a cookie crust and it turned out perfect.  I did find the filling quite a bit too sweet for my taste, so next time I’ll probably significantly reduce the granulated sugar or leave it out all together.  Thanks for the recipe!

The pie was wonderful. Except for one thing. 2/3cup of granulated sugar AND a whole can of condensed milk?! I had my doubts but I tried it anyway. Although I only added about half the can of condensed milk. The pie was silky BUT way way too sweet. I recommend using either the sugar or the can of condensed milk. Not both. I would also add another egg yolk and a bit of heavy cream. The pie did come out beautiful, deep orange color and no cracks. I used biscoff cookies for the crust and it was perfect.

Lots of compliments on this pie when I made it for Thanksgiving this year! I personally likegetting more of the actual pumpkin flavor of a basic recipe like libbys a little more so I am going to try and use this recipe with less added sugar next time(and more spices as I usually do add more spices to any pumpkin recipe i find bc most don't have as much as I prefer) and see if it turns out still.  Other than that the texture and the flavor are amazing, I have still ended up eating the bit that didn't fit in the pie pan and the leftovers because it is still delicious!

This recipe surprised me. I hadn't ever made pumpkin pie where the filling is cooked ahead of time, but boy, what a wonderful texture.  I made one big mistake  -  I misremembered the recipe and reversed brown sugar and white sugar quantities (so put in  2/3 cup lt brown and  2T granulated). The outcome was a much-too-caramel and not pumpkiny enough flavor, but that's my fault entirely, and the pie still tasted good.  I will definitely make this again.  I did use evap. instead of condensed milk and it was plenty sweet.  The filling was a bit soft, so next time I'll use the evap again and probably add one more egg yolk  just to tighten it up some. I'm not used to cooking with condensed milk, but think there is more density to it than evap.  If that doesn't work as planned, time #3 I'll reduce the sugar and go with condensed. Testing this recipe is going to be sooo tasty!
The crust, btw, is wonderful.  I baked it in a glass pie pan so I buttered the pan lightly and it worked really well.  I was slightly short on gingersnaps so I toasted about  1/2  cup of pecans and ground them with the cookies.  It worked just fine, but the pecan flavor was overwhelmed by the ginger flavor, so I wouldn't recommend it as recipe improvement. 
I'm a great fan of pumpkin pie, and this one absolutely rocks!  Hubby loves it too. Thanks for a great recipe.

We made this pumpkin pie for Thanksgiving this year. I followed the recipe exactly and was so disappointed with how ridiculously sweet this pie is. The pumpkin and spice flavors were overwhelmed by the overpowering sweetness. All we could taste was sugar. Unfortunately, we could not serve it but it did feed our compost bin. If you make this pie, I highly suggest not adding the additional brown and granulated sugars to the filling. The condensed milk provides enough sweetness. I'd also suggest halving the amount of sugar in the whipped cream as well.

I always found pumpkin pie to be plain and opted for pecan or even apple, however with the additions of ginger and a gingersnap cookie crust I am obsessed! This turned out so creamy and complex. I followed the recipe exactly, only adding some cardamom to the filling.

My mother-in-law has made the BEST pumpkin pie at Thanksgiving for the last three years.  I asked her for her recipe so I'll be prepared this year as we wont be seeing my husband's family until Christmas.  She told me she got it from your blog.  Can't wait to make my own gingersnap pumpkin pie this year!  You've got a new fan.

haven't tried yet but I certainly plan to. I did have a question, can I use pureed pumpkin or does it have to be canned? my family has done a pumpkin pie from can only once and we all hated it. my mom has always made her own pumpkin puree to use for pies. she'll get a medium sized pumpkin, cut it in half, scoop out the seeds and guts and then bake it on a cookie sheet until the skin is a little burnt. I don't know for how high or how long i'll have to ask her. but afterwards she just lets them cool before skinning them and pureeing the flesh in a food processer. i'd love to try this recipe with fresh pumpkin puree so let me know if you think it'll work cause I know there's a world of difference  in taste between fresh pumpkin and canned.

I tried this recipe last night in preparation for the holidays this year and... it is amazing! My husband and I have a new favorite. You took pumpkin pie to a whole new level! Thank you!! Can't wait to make it again!

OMG!  This was fabulous even though I had to make a slight change and use coconut cream instead of evaporated milk as my daughter is allergic to milk.

I loved this recipe. I did however make a couple of adjustments. The first was to use caramel condensed milk instead of original which gave it great depth and was very delicious.
Lastly I added diced stem ginger to the pie mixture.
I would highly recommend this recipe....

This is perfection! I've made this pumpkin pie several times and each time, I'm reminded yet again about its deliciousness!

This no-bake Creamsicle Cheesecake from Delish.com is perfect for hot summer days.

Creamsicle Cheesecake

Golden Oreo cookies, crushed

tbsp. butter

kosher salt

(3-oz.) box orange Jell-O

water

(8-oz.) blocks cream cheese,

sour cream

c. sugar

pure vanilla extract

whipped topping

clementine,

I made the orange with sugar free jello, light cream cheese, and light sour cream. It was delicious!

Best ever! I made both a raspberry one and an orange one. For the orange one I used vanilla Graham crackers for crust and was equally as good as the Oreos. I've had requests for these at the next several family gatherings.

This was a good cheesecake, but there was no orange flavor, and it turns out pink in color, which color doesn't really matter. Disappointed that the flavor was not there. Mat add orange zest next time to add flavor.

So easy to make and lots of ways to switch it up for other delicious desserts and treats now that I have a really good basic recipe.

This recipe was ok. The orange jello doesn't give itbany orange flavor. Tasted just like regular cheesecake. And I agree with a previous post...you cannot pour and mix these two batters...was disappointed in the flavor...

I just popped mine into the fridge! However, just before I put it into the fridge, I noticed that I forgot to fold in the whipped topping. I took the cover off the cheesecake pan and gently folded the topping into the cheesecake. It looks okay. Just hoping I didn’t ruin it!!

This dessert looked pretty and the crust was new and interesting to me, I think I'd add another tablespoon of butter for cohesion.  My problem was with the filling.  The occasional bite had a slippery feel (from the gelatin, I assume) and I find that whipped topping has a metallic taste that I don't care for.  So if I was rating for appearance and simplicity, it would be a 4.5 for sure - but I think I'd rather put some more effort in and get a more flavourful result that doesn't leave a weird mouth feel.  (If I was going to try this again, which I probably won't, I'd use real whipping cream folded CAREFULLY in to the gelatin, and spike it with a shot of Triple Sec or Grande Marnier.  I did add some orange zest, which helped a bit).

This was so yummy! Based on the other comments I noticed that some said it was lacking orange flavor so I used about a teaspoon or so of orange extract as well and mixed all of it together and it was fantastic!

I read the reviews and saw that lack or orange flavor was mentioned several times.  I made my jello with orange juice and added orange zest.  This was an amazing desert! keeping for sure!

I LOVE LOVE LOVE this recipe! Hint* I use this for every cheesecake and just alternate flavors of pudding and fruit! DELICIOUS 😋

I did make this, but the only thing I would alternate is the bottom crust-it seemed to take too long to to crush the cookies..I would use Graham crumbs instead..

https://streaming.hearstdigitalstudios.com/9e191573-516b-4281-95da-cb5f932c2a12/video_rover_16x9_1080p_hd_1532529922_70615.mp4

This Cheesecake Tastes EXACTLY Like A Creamsicle!

Homemade cookie crumb crusts are so easy to make and so much better than store-bought!

Cookie Crumb Crust

& 3/4 cups* cookie crumbs

(70 grams) unsalted butter, melted**

Combine the cookie crumbs and butter until thoroughly...

Combine the cookie crumbs and butter until thoroughly combined.

Press into the bottom and up the sides...

Press into the bottom and up the sides of a 9-inch round pie pan.

If baking the crust, bake at 350°F for...

If baking the crust, bake at 350°F for 10 minutes. Set aside to cool before filling.

If not baking the crust, refrigerate for at...

If not baking the crust, refrigerate for at least 30 minutes before filling.

Follow the directions for the specific recipe to...

Follow the directions for the specific recipe to determine if the crust should be baked before baking the filling.

These homemade chocolate wafer cookies are easy to make and so much more flavorful than the packaged variety! They&#039;re crispy with just a bit of chew, full of cocoa flavor and have just enough sugar - not too sweet. It can be hard to source storebought chocolate wafers. These are great to eat on their own, and are versatile enough to use in any baking project.

Chocolate Wafer Cookies

(1½ cups) all purpose flour

(½ cup) Dutch process cocoa powder, sifted

baking soda

salt

(11 Tablespoons) unsalted butter

(⅔ cups) granulated sugar

vanilla extract

Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4).

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Scrape down the sides of the bowl.  Add egg yolk and vanilla and mix until well combined. Scrape down sides of bowl again.

Add dry ingredients to bowl. Mix on low speed to incorporate. Scrape paddle attachment and sides of bowl. Turn speed to medium and mix just until dough pulls together into a ball.

Turn dough out onto a large rectangular piece of parchment paper. Flatten dough into a rough rectangle. Using a rolling pin, roll dough between parchment layers until ⅛&quot; thick (3.18mm). Slide parchment covered dough onto an upside down baking sheet and chill in the fridge for 30 minutes.

Remove dough from fridge and place on a flat work surface. Peel the top layer of parchment off the dough. Replace the parchment, flip the dough over, and peel the second layer off. Discard it. Use a cookie cutter to cut the dough into desired shapes (I used a 2½ inch - 6.3cm - square cookie cutter). Place the cookies 1 inch apart on a parchment lined baking sheet.

Bake each sheet of cookies on center rack of oven for 10 minutes (for chewier cookies) or 12 minutes (for crispier cookies). Cool on sheet for 10 minutes before transferring to a cooling rack.

The easiest pie crust is the one that&#039;s two ingredients and you don&#039;t have to bake... which happens to be my Cookie Pie Crust recipe!

How to Make A Cookie Pie Crust Recipe

Graham crackers ((or any cookie))

(4 ounces 115 grams) butter (melted)

Butter and line a 9-inch pie pan with 3 layers of cling wrap. Set aside.

Crush the cookies to a fine consistency. You can do this in a food processor OR you can put the cookies in a bag and bash them with a rolling pin until fine.

Add the cookie crumbs into a bowl and stir in the melted butter. Stir until it resembles wet sand.

Press the cookie crust into your prepared pan with your hands. try and get an even thickness on the base and up the sides.

Place the crust in the fridge to set for 15 minutes before using it in any of my pie or tart recipes. The cookie crust will keep in your fridge for up to 2 days unfilled.

Top 6 cookie crust recipes from across the web

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Best Gingersnap Pumpkin Pie

Creamsicle Cheesecake

Cookie Crumb Crust

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Top 6 cookie crust recipes from across the web

The most viewed cookie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Gingersnap Pumpkin Pie

Best Gingersnap Pumpkin Pie

Creamsicle Cheesecake

Cookie Crumb Crust

Chocolate Wafer Cookies

How to Make A Cookie Pie Crust Reci...

The most viewed cookie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine