Pumpkin Pie with Gingersnap Crust & Candied Pepitas

Our classic, all-time fall favorite Pumpkin Pie made even better with a sweet and spicy Gingersnap Crust and crunchy Candied Pepitas topping! This homemade recipe highlights the best of autumn flavors- from the creamy pumpkin filling, spiced gingersnap cookies, and cinnamon-crusted pepitas.  It is easy, festive, and totally delicious!

As the cool weather sets in, the pumpkin craze begins!  

I am all for classic pumpkin pie, but giving it some sass is so much fun! Like my Sheet pan Pumpkin Pie, which is an easy way to feed a crowd, and my luscious Pumpkin & White Chocolate Mousse Pie which is a dessert masterpiece for all occasions. Call me a pumpkin pie tinker- but I just can’t help but make a new version! This recipe screams fall from head to toe, or must I say, from crust to toppings? The crust is made of crushed gingersnap cookies which is a treat on its own. I just love how the ginger-flavored crust goes so well with the sweet pumpkin filling- it is heavenly! And with bits of crunch from the salted candied pepitas in every mouthful, this will no doubt become one of your fave pumpkin pie versions ever! 

What You’ll Need

A 2-ingredient crust, a pumpkin filling made of the usual suspects, and some yummy additions for the candied topping. This might look like a long list, but the majority of them should already exist in your pantry. And those that you do not have can easily be grabbed at your local markets. Let’s get going!

For the gingersnap cookie crust:

• Gingersnap cookies- also called ginger biscuits, these crisp treats are made of powdered ginger, spices, and molasses which makes it a fall-favored cookie. You can use any brand you like to make this crust. 
• Unsalted butter- this will moisten the crushed cookies and bind them together to form a nice crust.  

For the pumpkin filling: 

• Pumpkin puree- make sure to not confuse this with pumpkin pie filling. A puree is simple made of mashed pumpkin while the pie filling is made with spices and sugar. 
• Sweeteners- I used brown and granulated sugar plus molasses to give the filling a rich, earthy sweetness. 
• All-purpose flour- this will thicken the filling and help make it set. 
• Spices- Ground cinnamon, ground ginger, and ground cloves- add a warm, spicy, and woodsy flavor that instantly makes you feel cozy and nostalgic. 
• Eggs- you will need 2 large eggs and 1 large egg yolk for a smooth and custardy filling. 
• Heavy whipping cream- makes the filling so rich and creamy, so don’t skip this! 
• Kosher salt 

For the candied pepitas (optional): 

• Pepitas- also called pumpkin seeds. You can also use sunflower seeds or pine nuts as substitutes.  
• Granulated sugar
• Ground cinnamon
• Kosher salt

For garnishing

• Whipped cream

How to Make Pumpkin Pie with Gingersnap Crust & Candied Pepitas

Each component of this delicious Pumpkin Pie recipe is super easy to make! You’ll have the from-scratch crust done in 15 minutes and you can easily whip the filling up in just 5 minutes. If you opt to make the candied pepitas, the extra few minutes will absolutely be worth it! 

Preparation:

• Preheat the oven to 350 degrees.

Steps:

1. Make the Gingersnap Crust. Put the cookies in a large food processor and pulse until coarsely ground. Next, add the melted butter and continue to process until combined. Pour the crust mixture into a 9-inch pie plate and press it gently into the pie plate and up the sides.
2. Pre-bake the crust. Put the crust into the oven and bake for about 8 to 10 minutes. Remove from the oven and let cool slightly. Lower the oven to 325 degrees and begin to work on the filling!
3. Make the Pumpkin Filling. Whisk together the pumpkin puree, granulated sugar, brown sugar, molasses, flour, cinnamon, ginger, cloves, and kosher salt in a medium bowl. Next, whisk in the eggs, egg yolk, and heavy cream.
4. Assemble and Bake. Pour the filling into the baked crust. Bake the pie for about an hour or until the center is set. Cool the pie on a wire rack and then into the fridge. 
5. Make the Candies Pepitas. In a medium saucepan, add the granulated sugar and pepitas. Bring the saucepan to medium-high heat and stir occasionally until the sugar has melted and the pepitas begin to brown. Remove from heat and stir in salt and cinnamon. Pour onto parchment paper to cool.
6. Garnish. Take the pumpkin from the fridge and garnish it with whipped cream or candied pepitas! Enjoy!

Helpful Tips

• Make sure to not over-process the crumbled gingersnap cookies because you don’t want a powdery mixture. It should be coarsely grounded for you to have a well-formed, crunchy crust.
• Pre-baking the crust will keep it firm and crunchy even after you pour the pumpkin pie filling. There is nothing worse than a soggy pie crust! 
• Gently tap the assembled pie into the counter a few times to release air pockets inside the filling. This will give you a smooth, glossy finish. 
• Do not overbake the pie! Take it out of the oven when the edge of the filling has browned and the center has just set but is still jiggly. It will continue to cook and firm up as it cools. 
• Not a fan of gingersnap cookies? You can use graham crackers, Oreos, or Biscoff cookies instead. 

Storing Notes

You can make this ahead of time and keep it chilled for up to a week. Place the pie in a lidded container to keep the moisture in. You can eat it cold or warm it in the oven before eating a slice.