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  • Chloë's Kitchen

Pumpkin Pie with Gingersnap Cookie Crust

I have been slowly transferring recipes from my old blog platform to my new website and realized one of the most important recipes of them all wasn’t here yet. My pumpkin pie with gingersnap cookie crust! It’s my most popular pie recipe from now through thanksgiving and the holiday season which I created almost 10 years ago now! And it’s a fan favorite with my clients and friends. You absolutely must make it for your family this Thanksgiving.



When I first moved to the US and ate pumpkin pie for the first time I was honestly a little disappointed with the crust and found it quite boring. So I had to do something to jazz it up and put a more British spin on it with the ginger biscuits (cookies) at the bottom. And wow! Suddenly it became my favorite.


It looks beautiful on your thanksgiving table and the flavors are so perfect together. You won’t regret making this easy pie!


For the crust:


2 packets of Anna‘s Swedish Ginger Thins (or 1 packet of gingernut biscuits if you are in the UK)

1 1/2 Sticks of butter (I prefer salted)


For the filling:


1 can organic pumpkin purée

1 can condensed milk

6 organic egg yolks

3 tsp pumpkin pie spice (or 1 tsp nutmeg, 1 tso ginger and 1 tsp cinnamon)

1 tsp vanilla extract


For the topping:

1 cup heavy whipping cream

1 tsp vanilla extract

2 tsp sugar


Bake at 350 degrees F


Time: 40-50 minutes


Serves 8 people


Preheat oven to 350 degrees.


First you will need to blitz your cookies in a food processor until fine crumbs.


Melt your butter in a pot on the stove or in the microwave.

Add the butter to the crushed cookies and mix to combine until the cookies are wet and sticky.

Press the mixture in to a 9-10 inch pie dish with the back of a spatula.


Bake the crust in the oven for 10 minutes at 350 F.

While that’s baking, start on the filling!

In your stand mixer or with an electric whisk, beat the 6 egg yolks with the whisk attachment until pale yellow. About 3 minutes.


Now add in your cans of pumpkin purée and condensed milk with the pumpkin pie spice and vanilla extract.

Whisk until combined, about 2 minutes.

Now the pie crust is baked, pour in your filling. And add it back in to the oven for 40-50 minutes until the middle is set and doesn’t wobble.

Once the pie is baked, take it out of the oven and allow to cool fully before putting it in to the fridge.


While you’re waiting for it to cool, you can make the whipped cream.


In your stand mixer again, or with the electric hand whisk, add in your cup of cold heavy cream, vanilla and sugar.

Beat with the whisk attachment on high for about 4-5 minutes until the cream just forms a soft peak on the tip of the whisk. Do not over beat. The cream will curdle.

Add on top of the pie before putting in to the fridge with a dash of fresh cinnamon powder and leave until you’re ready to serve.

It will last in the fridge up to 4 days, if anyone can resist it that long.

Enjoy!