Deep Dish Pumpkin Pie with Gingersnap Crust

Creamy deep dish pumpkin pie with a flavorful gingersnap crust. A perfect addition to your Thanksgiving dessert table.

Deep dish pumpkin pie with gingersnap crust recipe from @bakedbyrachel

And just like that… it’s November. It really felt like the strangest weekend ever, what with Halloween and daylights savings time happening back to back. I did manage to sleep in, but only until my regular time so in a way I did sleep in but I didn’t… if that makes sense.

And now, Christmas displays are literally everywhere and holiday music is playing. Not here of course. I promise I’m swearing it all off until later in the month. I’ll eye stuff, maybe buy stuff, but no listening, watching or decorating anything Christmas-y. It’s kind of crazy how one day it’s Halloween and everyone is sharing their costumes and favorite candy. Then mere hours later the same people are suddenly Christmas obsessed. Too much. Too quick for me.

One upside to it being November is that we got a great deal on a pumpkin! I figure sales are highest before the holiday, because everyone wants a pumpkin to carve. And now the sales on pumpkins likely dwindle and farms need to get rid of their stock before the month is over. Makes total sense. And it’s perfect timing for a pumpkin project at school! Win win in my eyes!

Deep dish pumpkin pie with gingersnap crust recipe from @bakedbyrachel

Another huge upside to it being November… pie! I have a serious love for pie. Since Thanksgiving is only a few short weeks away, it’s a great time to start thinking about what you want to make. This deep dish pumpkin pie should definitely be on the menu!

Year to year, I flip flop back and forth between making cheesecake and pie. This year, clearly it’s pie.

Deep dish pumpkin pie with a spiced gingersnap crust! The absolute best of both worlds… the depth and crust of your favorite cheesecake but with the amazing flavor and creaminess of a pie!

An absolute must make and a perfect addition to your Thanksgiving table!

Deep dish pumpkin pie with gingersnap crust recipe from @bakedbyrachel

Deep Dish Pumpkin Pie with Gingersnap Crust

Creamy deep dish pumpkin pie with a flavorful gingersnap crust. A perfect addition to your Thanksgiving dessert table.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: Pie, Pumpkin, Thanksgiving
Servings: 6 plus

Ingredients

Crust:

  • 2 C gingersnap cookie crumbs
  • 1/4 C unsalted butter melted
  • 1 Tb granulated sugar
  • 1/2 tsp cinnamon

Filling:

  • 2 1/2 C pumpkin puree
  • 12 oz evaporated milk
  • 1/2 C granulated sugar
  • 1/2 C light brown sugar
  • 2 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp all spice
  • 1/4 tsp ginger
  • 1/8 tsp ground cloves
  • 3/4 tsp salt
  • 1 tsp vanilla extract
  • 4 large eggs

Instructions

  • Preheat oven to 350°F. 
  • Process gingersnap cookies until only fine crumbs remain. Mix in melted butter, sugar and cinnamon. 
  • Press cookie crust onto the bottom and 1 1/2 to 2-inches up the sides of a springform pan. Crust should be roughly 1/4-inch thick. 
  • Bake for 8-10 minutes. 
  • In a large bowl or stand mixer, beat together pumpkin puree with sugars, salt and spices. Slowly add evaporated milk, mixing on low, followed by vanilla. Add one egg at a time, mixing until fully incorporated and no streaks remain. 
  • Pour pumpkin mixture into prepared crust. 
  • Bake for 75 minutes or until the center slightly jiggles. Cool completely overnight. 

Notes

Serves roughly 6-8, yields 1: 9-inch pie.
An original recipe from Baked by Rachel

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