Ginger Snap Pumpkin Pie

by Erin

This post is sponsored by Amoretti. All thoughts and opinions are my own.

Get snappy this Thanksgiving with this gingersnap pumpkin pie. It not only has a gingersnap cookie crust but also gingersnap cookie butter in the filling!

Gingersnap Pumpkin Pie #amoretti #pieseason

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Pumpkin pie is most often delivered to your mouth in a flaky classic pie crust, but have you ever tried a gingersnap cookie crust? It’s just like using graham crackers mixed with butter but using gingersnaps give it some extra oomph! Nothing wrong with getting a little snappy at the holidays, amiright?

Gingersnap Pumpkin Pie #thanksgiving #pumpkinpie

To get the full effect, I also added some creamy gingersnap cookie butter from Amoretti. If you thought speculoos cookie butter was good, wait until you get ahold of this one. I just had to use it in this pie, it was a no brainer. I brought the finished product to Friendsgiving this past weekend and even someone who doesn’t like pumpkin pie gave it a try.

Amoretti Pistachio Ganache Truffles

What would you make with gingersnap cookie butter? I also tried Amoretti’s pistachio and raspberry ganache filling and used it as filling inside of dark chocolate truffles. Makes me think that the gingersnap cookie butter would also be good inside of a truffle!

Gingersnap Pumpkin Pie #gingersnap #holidaybaking

One year ago: Chewy Chocolate Ginger Molasses Cookies

Two years ago: Monthly Meal Plan: December

Three years ago: Buckeye Stuffed Chocolate Peanut Butter Cookie Cake

Five years ago: Hummingbird Cake

Six years ago: Caramel Frosted Pumpkin Mini Cakes

Seven years ago: Arugula Pesto Pasta

Nine years ago: Caramel Apple Pie

Gingersnap Pumpkin Pie #amoretti #pieseason


Yield: 1 pie Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 40 gingersnap cookies, finely crushed (about 2-1/2 cups)
  • 4 Tbsp unsalted butter, melted


  • 2 eggs, lightly beaten
  • 1-1/4 cups fresh pumpkin puree (or canned)
  • 1/2 cup creamy gingersnap cookie butter
  • 3/4 cup sugar
  • 1-1/2 Tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/4 tsp salt
  • 1 cup evaporated milk or heavy whipping cream


  1. To make the crust: In a medium bowl, stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9-inch greased pie plate. Chill for 30 minutes before filling.
  2. To make the filling: Preheat oven to 400F with a rack in the bottom third of the oven.
  3. In a large bowl, mix together the eggs, pumpkin, and gingersnap cookie butter. In a small bowl, combine the dry ingredients and add to the pumpkin mixture. Add milk (or cream) and mix until smooth.
  4. Pour the filling into the crust and transfer the pie to the oven. Bake for 35-45 minutes, or until the filling is firm (it will still jiggle, but if you touch it, it shouldn’t be wet). Reduce the oven temperature to 325F and bake for an additional 10-20 minutes, or until an instant-read thermometer inserted in the center registers 175F. Transfer the pie to a wire rack and allow to cool completely before serving*.


*You can make ahead of time. Cover and refrigerate overnight, removing about 1 hour before you intend to serve.

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Pie adapted from my Peanut Butter Pumpkin Pie with Chocolate Crust.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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[…] if for some reason pumpkin pie in any flavor variety is not your jam (peanut butter pumpkin pie, ginger snap pumpkin pie, coconut-pumpkin pie, s’mores pumpkin pie, pumpkin chess pie) then scroll down for a great […]

Danielle November 28, 2019 - 7:42 pm

OK, I have to admit that I CAN’T WAIT to make this pie now. I was looking for a good recipe and I think I’ve found it! :-)

spiffycookie December 2, 2019 - 8:00 am

Hooray! So excited to hear that!

Genevieve November 27, 2019 - 8:16 pm

What a fun spin on traditional pumpkin pie! I love the idea of adding ginger. :)

Pavani November 27, 2019 - 5:41 pm

Oh my, that gingersnap pumpkin pie looks and sounds absolutely delicious. I love cookie butter, so I am sure I will enjoy gingersnap cookie butter as well. Thanks for sharing this.

Ramona November 27, 2019 - 8:58 am

Anything with pumpkin and I have not made a pie for quite some time. This pie really makes me crave for one so will be making this as soon as this weekend. Thanks for sharing and for the inspiration!

spiffycookie November 27, 2019 - 9:05 am

Tis the season for pumpkin pie!

Susan November 26, 2019 - 3:01 pm

Pistachio ganache? Yum! This pumpkin pie sounds wonderful. I like the idea of what gingersnaps would do flavor wise. The snappiness. BTW, you might want to correct the title of this recipe to match the recipe?

spiffycookie November 26, 2019 - 7:26 pm

Whoops! That’s what I get for adapted recipes from old ones haha. Thanks!


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