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

Yield: 1: 9-inch pie

Prep Time: 15 minutes

Cook Time: 75 minutes

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.

Ingredients:

Crust:

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

Filling:

  • 2 1/2C pumpkin puree
  • 12oz evaporated milk
  • 1/2C granulated sugar
  • 1/2C 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

Directions:

  1. Preheat oven to 350°F. 
  2. Process gingersnap cookies until only fine crumbs remain. Mix in melted butter, sugar and cinnamon. 
  3. 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. 
  4. Bake for 8-10 minutes. 
  5. 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. 
  6. Pour pumpkin mixture into prepared crust. 
  7. Bake for 75 minutes or until the center slightly jiggles. Cool completely overnight. 

Baked by Rachel original

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37 Responses to “Deep Dish Pumpkin Pie with Gingersnap Crust”

  1. #
    1
    Catherine — November 2, 2015 at 8:03 am

    Dear Rachel, your deep dish pie is a show-stopper! From top to bottom, I love everything about this dessert. I can’t wait to give it a try for the holidays. I really love the idea of the gingersnap crust. Pinned for later. xo, Catherine

    • #
      1.1
      Rachel — November 3, 2015 at 7:32 am

      Thanks so much Catherine!

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    2
    Medeja — November 2, 2015 at 9:30 am

    Looks creamy and yummy!

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      2.1
      Rachel — November 3, 2015 at 7:33 am

      Thanks Medeja!

  3. #
    3
    Melissa Falk — November 2, 2015 at 10:22 am

    Hey, Rachel. My mouth is watering over here:)

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      3.1
      Rachel — November 3, 2015 at 7:33 am

      Thanks Melissa!

  4. #
    4
    Julianne @ Beyond Frosting — November 2, 2015 at 10:37 am

    Pumpkin pie is awesome, but deep dish is even better!

    • #
      4.1
      Rachel — November 3, 2015 at 7:33 am

      Thanks Julianne!

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    5
    Danae @ Recipe Runner — November 2, 2015 at 11:15 am

    When we were at Target on Friday buying Halloween candy they were already clearing it out and making more room for Christmas, kind of sad and slightly annoying. The gingersnap crust on the pumpkin pie sounds phenomenal, I definitely want to try it this year!

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      5.1
      Rachel — November 3, 2015 at 7:33 am

      I’m honestly not surprised but they should at least wait a day before transitioning… or one would hope!

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    6
    Patricia @ Grab a Plate — November 2, 2015 at 8:22 pm

    Ooo! Gorgeous! I can imagine digging a fork into your deep-dish version! Looks amazing, and I’m with you on the Halloween-to-Christmas switch – ugh!

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      6.1
      Rachel — November 3, 2015 at 7:33 am

      Thanks Patricia! :)

  7. #
    7
    Malinda @ Countryside Cravings — November 2, 2015 at 11:10 pm

    It’s crazy how they push the holidays the way they do!! Although I must confess we listen to Christmas music off and on throughout the year. I have always wanted to try pumpkin with gingersnap, looks delicious!!

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      7.1
      Rachel — November 3, 2015 at 7:34 am

      I totally sing a random holiday tune or two throughout the year but it’s always an accident. ;)

  8. #
    8
    Bella's Secret Kitchen — November 5, 2015 at 9:46 am

    Absolutely LOVE pumpkin pie – we don’t really eat it here in the UK, which is such a shame!! So I will definately be trying this one!

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      8.1
      Rachel — November 6, 2015 at 7:21 am

      I hope you enjoy it! :)

  9. #
    9
    Erin @ The Spiffy Cookie — November 6, 2015 at 2:27 pm

    I never thought of baking pie in a springform pan but I love the results you got. And that crust!

    • #
      9.1
      Rachel — November 6, 2015 at 6:38 pm

      Thanks Erin!

  10. #
    10
    Matea — November 12, 2015 at 1:10 pm

    Pie is one of my favorite parts about November! A gingersnap crust sounds irresistible :)

    • #
      10.1
      Rachel — November 12, 2015 at 3:26 pm

      Thanks so much Matea!

  11. #
    11
    Ilona — January 4, 2016 at 3:08 pm

    This was my first pumpkin pie ever and I really liked it! :) Great recipe.

    • #
      11.1
      Rachel — January 5, 2016 at 7:39 am

      So glad you enjoyed it! Thanks so much for sharing, Ilona!

  12. #
    12
    Scott — September 26, 2016 at 12:07 am

    This recipe sounds delicious, but I have one question – what size springform pan?

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      12.1
      Rachel — September 26, 2016 at 7:24 am

      A standard 10-inch springform pan should be used.

  13. #
    13
    Courtney — November 14, 2016 at 1:55 pm

    Do you think this would work in a muffin tin with paper liners? I am thinking it may be easier for me to transport on T-day!
    Looks amazing!

    • #
      13.1
      Rachel — November 14, 2016 at 6:39 pm

      I haven’t made this into mini portions and cannot be sure how well it will work with the current amounts. You’d be doing so at your own risk. But I do wish you the best of luck with it!

  14. #
    14
    Barbara — November 22, 2016 at 11:20 am

    Love the idea of baking in a springform when using a crumb crust. Pumpkin and Ginger Snaps are delicious together! As an alternative, have you ever used graham crackers? I’m guessing a straight substitution would work just fine in your recipe, don’t you think? Thanks and Happy Thanksgiving!

    • #
      14.1
      Rachel — November 23, 2016 at 7:39 am

      You could definitely substitute graham crackers. Enjoy!

  15. #
    15
    Carole — November 12, 2017 at 2:36 pm

    I see you said to use a 10″ springform pan above, despite the recipe yield saying 1-9″ pie. At what point can you remove the form? When cooled? Will the pie still keep the shape? Or should you not remove the form at all?

    And what is sprinkled on the whipped cream in the photo? Cinnamon?

    • #
      15.1
      Rachel — November 13, 2017 at 7:54 am

      Whichever size you have will work fine. It will keep it’s shape but should not be removed from the pan until it has chilled thoroughly, at least overnight.

  16. #
    16
    Natalie — November 17, 2017 at 1:19 pm

    Hi Rachel,

    After cooled, do you store this in the fridge or at room temp?
    Looks delicious! Going to try it for a family Thanksgiving celebration on Sunday.

    • #
      16.1
      Rachel — November 18, 2017 at 8:34 am

      Room temperature should be fine. Enjoy and happy Thanksgiving! :)

  17. #
    17
    Sally — November 20, 2017 at 2:25 pm

    Hi Rachel! I don’t have a springform pan. Would this work in a regular deep dish pie plate?

    • #
      17.1
      Rachel — November 21, 2017 at 7:08 am

      It should be fine as long as it’s large enough (9″x2-3″ tall, minimum). Make sure to measure across the bottom and again up the sides to be sure it will work. Good luck! :)

  18. #
    18
    Sally — November 21, 2017 at 3:47 pm

    Thanks for such a quick reply, Rachel! The pie plate I have should work just fine then. :) Happy Thanksgiving!

  19. #
    19
    Shawna — November 22, 2017 at 11:48 am

    Should I line or grease the pan?

    • #
      19.1
      Rachel — November 24, 2017 at 7:53 am

      In most cases, without greasing should be fine.

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