Deep dish pumpkin pie with gingersnap crust recipe from @bakedbyrachel
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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



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


  • 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


  • 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. 


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