This pumpkin custard with gingersnap crust is a cozy, crowd-pleasing dessert that blends creamy pumpkin filling with a warmly spiced, crunchy base. The contrast between the silky custard and the bold gingersnap crust makes every bite comforting and memorable, perfect for autumn evenings, holidays, or anytime you crave a nostalgic baked treat.
Why You’ll Love This Recipe
The gingersnap crust adds a flavorful, spicy twist to traditional pumpkin custard
The filling is smooth, creamy, and gently spiced without being overpowering
No rolling or chilling dough is required, making it beginner-friendly
Uses simple pantry ingredients that are easy to find year-round
Can be made ahead, making it ideal for gatherings and celebrations
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the gingersnap crust
2 cups gingersnap cookie crumbs
6 tablespoons unsalted butter, melted
2 tablespoons brown sugar (optional)
1 teaspoon pumpkin pie spice (optional)
For the pumpkin custard filling
1 1/2 cups pumpkin puree
3 large eggs, at room temperature
1 cup evaporated milk or heavy cream
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
Directions
Preheat your oven to 350°F (175°C).
In a bowl, combine the gingersnap cookie crumbs, melted butter, and optional brown sugar and pumpkin pie spice. Mix until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish, using the bottom of a measuring cup to create an even layer.
Bake the crust for 8–10 minutes, until lightly fragrant. Remove from the oven and allow it to cool completely.
In a large bowl, whisk together the pumpkin puree, eggs, evaporated milk or cream, sugar, cinnamon, ginger, allspice, and salt until smooth and fully combined.
Pour the pumpkin custard filling into the cooled crust, smoothing the top evenly.
Bake for 45–55 minutes, until the edges are set and the center still jiggles slightly when gently shaken.
Remove from the oven and allow the pie to cool completely on a wire rack before slicing or chilling.
Servings and timing
Servings: 8 slices
Prep time: 25 minutes
Cook time: 55 minutes
Total time: 1 hour and 20 minutes
Variations
Substitute graham cracker crumbs for gingersnaps if you prefer a milder crust
Use coconut milk instead of evaporated milk for a dairy-free option
Replace half of the granulated sugar with maple syrup for deeper sweetness
Add a pinch of nutmeg or cloves for extra warmth in the filling
Storage/Reheating
Store the pumpkin custard pie covered in the refrigerator for up to 4 days. For longer storage, slice the pie and freeze individual portions wrapped tightly for up to 2 months. Thaw overnight in the refrigerator. This dessert is best enjoyed chilled or at room temperature and does not require reheating.
FAQs
Can I make this pie ahead of time?
Yes, this pie is ideal for making a day in advance and chilling until ready to serve.
How do I know when the custard is fully baked?
The edges should be set, while the center should jiggle slightly but not appear liquid.
Is pre-baking the crust necessary?
Pre-baking helps keep the gingersnap crust crisp and prevents sogginess.
Can I use fresh pumpkin instead of canned puree?
Yes, as long as the pumpkin is well-pureed and not watery.
What if my crust browns too quickly?
Cover the edges loosely with foil during baking to prevent over-browning.
Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect the custard’s texture and balance.
Is this recipe suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly.
Can I use whole milk instead of evaporated milk or cream?
Whole milk works, but the custard will be less rich and creamy.
Should the pie be served cold or warm?
It is best served chilled or at room temperature for the smoothest texture.
Can I freeze the whole pie?
Yes, freeze the fully cooled pie tightly wrapped, then thaw overnight in the refrigerator.
Conclusion
Pumpkin custard with gingersnap crust is a comforting dessert that brings together creamy texture, warming spices, and a crisp, flavorful base. Easy to prepare and perfect for sharing, this pie is sure to become a seasonal favorite that earns a place at your table year after year.
Pumpkin custard with gingersnap crust is a creamy, spiced dessert featuring a silky pumpkin filling and a crisp, flavorful gingersnap cookie base. Perfect for fall gatherings, it’s easy to prepare and always crowd-pleasing.
Ingredients
For the gingersnap crust:
2 cups gingersnap cookie crumbs
6 tablespoons unsalted butter, melted
2 tablespoons brown sugar (optional)
1 teaspoon pumpkin pie spice (optional)
For the pumpkin custard filling:
1 1/2 cups pumpkin puree
3 large eggs, at room temperature
1 cup evaporated milk or heavy cream
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
Instructions
Preheat oven to 350°F (175°C).
In a bowl, mix gingersnap crumbs, melted butter, and optional brown sugar and pumpkin pie spice until mixture resembles wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes until fragrant. Cool completely.
In a large bowl, whisk together pumpkin puree, eggs, evaporated milk or cream, sugar, cinnamon, ginger, allspice, and salt until smooth.
Pour filling into cooled crust and smooth the top.
Bake for 45–55 minutes, until edges are set and center jiggles slightly.
Cool completely on a wire rack before slicing or chilling. Serve chilled or at room temperature.
Notes
Pre-baking the crust keeps it crisp and prevents sogginess.
Use coconut milk for a dairy-free version.
Cover crust edges with foil during baking if browning too quickly.
