There is nothing more classically Fall, and Thanksgiving for us Americans, than pumpkin pie! Fall flavors are my very favorite. I love all of the spices, the warmth, and the decadent aromas. This yummy pie recipe packs in layers of delicious autumn flavors with its gingersnap crust and pumpkin custard filling.
Besides the length of baking time, this pie really only takes a few minutes to throw together. In my opinion, it is always worth the time to make pies and baked goods from scratch instead of purchasing them ready-made from the store. They taste so much better!
I use the triple ginger gingersnaps from Trader Joe's for my recipe, and they are very flavorful. This pie is a big hit with my hubby and kiddos.
Pumpkin Custard Pie with Gingersnap Crust
- 2 cups crushed gingersnaps
- 8 T melted butter
- 1/2 tsp. ginger
- 4 T sugar
Pumpkin Custard Filling
- 2 large eggs
- 3/4 cup sugar
- 1 tsp. ground cinnamon
- 3/4 tsp. ground allspice
- 1/2 tsp. ground ginger
- 1/2 tsp. salt
- 1 can 15 oz pumpkin
- 1 can 12 oz evaporated milk
Preheat oven to 350 degrees. Place gingersnaps in a ziploc bag and mash with a rolling pin until finely crumbled (you could also use a food processor or a blender). Stir in spices. Add just enough melted butter to be able to form into a ball that sticks together. Press evenly into a 10 inch pie plate. Bake for 10 minutes and remove from oven.
While crust is baking, beat eggs, sugar, salt and spices until smooth. Add pumpkin and beat well. Gradually add the evaporated milk. Pour into pie crust and bake 40 minutes. Cover edges with foil if they begin to brown too quickly. Lower temperature to 325 degrees and bake an extra 15-20 minutes until a toothpick poked in the center comes out clean.
Serve with whipped cream and enjoy!
Here are 18 more delicious tried and true pumpkin recipes that you will love from some of my sweet friends as part of our Tastes of the Season series. I hope you get a chance to visit them and pin your favorites!
Pumpkin Custard Pie with Gingersnap Crust by Ella Claire | Pumpkin Chocolate Chip Cream Cheese Bread by Nest of Posies | Pumpkin Creme Brûlée by Maison de Pax | Pumpkin Cake with Creme Cheese Frosting by Dear Lillie | Pumpkin Tomato and Bacon Soup by Craftberry Bush
Spiced Pumpkin Pancakes by Boxwood Avenue | Paleo Pumpkin Chili by Nesting with Grace | Pumpkin Ginger Molasses Cookies by anderson + grant | Pumpkin Baked Brie en Croute by French Country Cotage | Nina Hendrick Design Co.
Pumpkin Pecan Chocolate Chip Cookies by A Burst of Beautiful | Maple Glazed Pumpkin Hand Pies by Love Grows Wild | Pumpkin Patch Muffins by House 214 | Pumpkin Maple Pancakes by Finding Home Farms | Miniature Pumpkin Tarts by Zevy Joy
Oatmeal Pumpkin Chocolate Chip Cookies by Miss Mustard Seed | Pumpkin Toffee Cupcakes with Salted Caramel Frosting by My Sweet Savannah | Pumpkin Pan Pie by Inspired by Charm
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I made this pie for Thanksgiving but I substituted the crust for a regular pie crust. This was the perfect pumpkin pie. It was light and fluffy. The texture of the filling melts in your mouth. This will become my go to pie for Thanksgiving.
Patricia A Cahill
Just want to say Thank You for making printing this recipe so easy.
It tasted amazing but for some reason the bottom of the crust was really runny after baking with the pie in it, I did pre-bake it, so what caused this and how do I keep it firm the next time?!
It's possible that your gingersnaps had more moisture in them than mine did. Maybe try to use the ones that are really hard and dry or allow them to sit out and dry for a couple days beforehand.
Do you use fresh ginger or ginger powder for the crust?
It says 1/2 tsp. ginger....
This is great pumpkin recipe, Kristen. Enjoyed your recipe. Great Fall pie!
Jamie | anderson + grant
This pie must taste incredible with the gingersnap crust.....A perfect flavor to compliment the pumpkin!