Gingersnap Pumpkin Pie with Ginger Cream: A Bold Take on a Holiday Classic

If you’re looking for a new twist on traditional pumpkin pie, look no further than this Gingersnap Pumpkin Pie with Ginger Cream. This stunning dessert combines the best of fall spices with a rich, creamy filling and a buttery gingersnap crust that packs serious flavor. Topped with a dollop of luscious ginger-spiced whipped cream, this pie is anything but ordinary.

It’s the perfect make-ahead dessert for Thanksgiving, Friendsgiving, Christmas, or any time you’re craving a spiced, creamy slice of comfort. It brings together the depth of molasses, the zing of ginger, and the silkiness of pumpkin custard in one show-stopping pie.

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Why You’ll Love Gingersnap Pumpkin Pie with Ginger Cream

• 🧡 Bolder and spicier than traditional pumpkin pie
• 🍂 Gingersnap crust adds warmth, crunch, and depth
• 🍰 Creamy pumpkin filling with cinnamon, nutmeg, and cloves
• ☁️ Ginger whipped cream topping adds a fresh, spicy twist
• 🕒 Make-ahead friendly and perfect for fall gatherings

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Ingredients You’ll Need

For the Gingersnap Crust:

• 1 ½ cups crushed gingersnap cookies (about 25 cookies)
• 2 tbsp granulated sugar (optional)
• 6 tbsp unsalted butter, melted

✅ Use crisp gingersnap cookies for the best texture.

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For the Pumpkin Filling:

• 1 (15 oz) can pure pumpkin purée (not pumpkin pie mix)
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 large egg yolk
• 1 ¼ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 1 tsp vanilla extract
• 1 cup heavy cream
• ¼ cup whole milk

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For the Ginger Whipped Cream:

• 1 cup cold heavy cream
• 2 tbsp powdered sugar
• ½ tsp ground ginger (or 1 tsp freshly grated ginger)
• ½ tsp vanilla extract

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How to Make Gingersnap Pumpkin Pie with Ginger Cream

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Step 1: Make the Gingersnap Crust

1. Preheat oven to 350°F (175°C).
2. Pulse gingersnaps in a food processor until finely ground.
3. Mix crumbs with melted butter (and optional sugar) until the texture is like wet sand.
4. Press mixture firmly into a 9-inch pie pan, evenly across the bottom and up the sides.
5. Bake crust for 8–10 minutes until lightly browned. Let cool slightly.

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Step 2: Prepare the Pumpkin Filling

1. In a large bowl, whisk together pumpkin purée, brown sugar, eggs, yolk, and vanilla.
2. Add the spices and salt, then stir in cream and milk until smooth.
3. Pour filling into the pre-baked gingersnap crust.

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Step 3: Bake the Pie

• Bake at 350°F (175°C) for 45–55 minutes, or until the edges are set and the center jiggles slightly.
• If the crust edges start to darken too quickly, cover loosely with foil or a pie shield.
• Remove from oven and let cool at room temperature for at least 2 hours.

📝 The pie will continue to set as it cools. Chill for best slicing results.

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Step 4: Make the Ginger Whipped Cream

1. In a chilled bowl, whip cold cream, powdered sugar, vanilla, and ground (or fresh) ginger until soft peaks form.
2. Chill until ready to serve.

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Step 5: Serve

Slice the pie and serve topped with a generous dollop of ginger whipped cream. Sprinkle with crushed gingersnap crumbs or a light dusting of cinnamon for a festive finish.

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Pro Tips for Perfect Pumpkin Pie

✅ Use room temperature eggs for a smooth, creamy filling
✅ Don’t overbake — a little jiggle in the center is perfect
✅ Chill pie at least 4 hours (or overnight) before slicing
✅ Use freshly grated ginger in the whipped cream for extra spice
✅ Make the whipped cream just before serving for best texture

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Variations and Creative Twists

🥃 Bourbon Pumpkin Pie:

Add 1 tbsp of bourbon to the filling for depth and warmth.

🍫 Chocolate-Gingersnap Crust:

Add 2 tbsp cocoa powder to the crust mixture for a chocolatey bite.

🧁 Mini Pumpkin Pies:

Bake filling and crust in muffin tins for individual servings.

🌾 Gluten-Free Version:

Use gluten-free gingersnaps and ensure all other ingredients are certified gluten-free.

🥥 Dairy-Free:

Use coconut cream instead of heavy cream and plant-based butter in the crust.

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What to Serve with Gingersnap Pumpkin Pie

This dessert pairs beautifully with:

• ☕ Freshly brewed coffee or chai tea
• 🍦 A scoop of vanilla or cinnamon ice cream
• 🍷 A glass of sweet dessert wine or spiced rum
• 🍊 A garnish of candied ginger or orange zest for added flair

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Make-Ahead, Storage, and Freezing Tips

🧊 Storage:

• Keep leftovers covered in the fridge for up to 4 days.
• Store whipped cream separately and whip fresh for best results.

❄️ Freezing:

• Bake and cool pie fully, then freeze (ungarnished) tightly wrapped for up to 1 month.
• Thaw overnight in the fridge before serving.

🕒 Make-Ahead:

• Bake the pie up to 2 days in advance.
• Make whipped cream the day of serving.

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Nutrition Info (Per Slice, Approx. for 8 Servings)

• Calories: 350
• Fat: 24g
• Carbs: 30g
• Sugar: 20g
• Protein: 4g
• Fiber: 2g

🧮 Nutrition values can vary based on gingersnap type and cream quantity.

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FAQs

Can I use canned pumpkin pie filling?

It’s best to use 100% pure pumpkin purée, not pre-sweetened or spiced pumpkin pie mix.

Can I make this crust with graham crackers instead?

Yes, but you’ll miss that bold ginger flavor. Graham cracker crust works as a milder alternative.

How do I know when the pie is done?

The edges should be set, but the center should still wobble slightly. It will firm up as it cools.

Can I add maple syrup?

Yes! Swap out a few tablespoons of brown sugar for maple syrup in the filling for added warmth and depth.

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Why This Pie Works

• ✅ Gingersnap crust delivers maximum texture and flavor
• ✅ Smooth, rich filling balances spice and sweetness perfectly
• ✅ Ginger whipped cream is a unique and delicious twist
• ✅ Easy to make ahead for holidays and entertaining
• ✅ Looks elegant but is incredibly easy to pull off

Whether you’re hosting a fall dinner, heading to a Thanksgiving potluck, or just want a new take on a classic dessert, this Gingersnap Pumpkin Pie with Ginger Cream is a seasonal standout.

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Final Thoughts: A Festive Favorite Worth Repeating

Rich, creamy pumpkin filling meets spiced cookie crust in a dessert that’s as elegant as it is cozy. The Gingersnap Pumpkin Pie with Ginger Cream is everything a fall dessert should be: bold in flavor, luscious in texture, and finished with a signature twist that sets it apart.

It’s an ideal ending to any holiday feast — or a reason to gather around the table any time autumn’s chill rolls in.

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