Pumpkin Pie with Gingerbread Crust

  • 30min
    prep time
  • 1hr 30min
    total time
  • 8

Every great meal has to come to an end, but we’re ok with that if it means we get to indulge in a slice of this decadent pumpkin pie! This classic Thanksgiving recipe has extra silky smooth filling, which pairs perfectly with the sweet ginger cookie crust. The only thing left to do is top it with a scoop of Tillamook Caramel Butter Pecan Ice Cream!

Let's Make This Recipe!

  • Crust
  • 15 small to medium sized ginger snaps
  • 2 tablespoons brown sugar
  • ¼ teaspoon salt
  • 2 tablespoons Tillamook Unsalted Butter, melted
  • Filling
  • 1 (15 ounce) can of pumpkin
  • 2 large eggs + 1 yolk
  • ¾ cup sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup half and half
  • Step 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.

  • Step 2

    Lightly grease a 9-inch, 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.

  • Step 3

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

  • Step 4

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

  • Step 5

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