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Pumpkin Pie with Gingerbread Crust

This pumpkin pie recipe is a delicious twist on the classic dessert! The gingerbread crust adds a unique flavor and texture that will have your guests asking for seconds.

110min serves 8




  • 1 (15 oz) can of pumpkin

  • 2 large eggs + 1 yolk

  • ¾ cup sugar

  • 1 tsp ground cinnamon

  • ½ tsp ground ginger

  • ½ tsp ground nutmeg

  • ½ tsp salt

  • 1 cup half and half


  • Food processor

  • 9" Pie shell

  • Large bowl

  1. Preheat the oven to 350°F. Combine the ginger snaps, brown sugar, and salt in a food processor, pulse to combine. Once the ginger snaps are crushed, drizzle in the melted butter, and pulse until dough comes together.

  2. Lightly grease a 9" pie shell, and then press all of the cookie mixture into the bottom and up the sides. The layer should be about ½ inch thick. Place on a cookie sheet and bake for 10 to 12 minutes. Allow the crust to cool for 15 minutes before filling.

  3. In a large bowl, whisk together the pumpkin puree and eggs. Add the sugar, spices, salt, and the half and half.

  4. Pour the filling into the pie shell and bake at 350°F for about 1 hour.

  5. Allow the pie to cool completely before serving with a big scoop of Tillamook Caramel Butter Pecan Ice Cream.