Pumpkin-Gingersnap Pie

Crushed gingersnap cookies and pumpkin pie spice add zip to the filling of this creamy dessert.

Recipe from Midwest Living
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  • 1 4-serving-size package cook-and-serve vanilla pudding mix
  • 1 1/2 cups half-and-half, light cream, or milk
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup canned pumpkin
  • 1 cup whipped cream
  • 1 cup coarsely crushed gingersnaps (about 12 to 14)
  • 3/4 cup chopped pecans
  • 1 recipe Graham Cracker Crust* (see recipe below)
  • Crushed gingersnaps (optional)
  • Whipped cream (optional)
Graham Cracker Crust
  • 1/3 cup butter
  • 1/4 cup sugar
  • 1 1/4 cups crushed graham crackers (about 18 crackers)

In a medium saucepan, cook pudding mix according to package directions, except substitute the 1-1/2 cups half-and-half for the 2 cups liquid and stir in pumpkin pie spice before cooking.
Remove saucepan from heat. Stir in the pumpkin. Cover surface with plastic wrap. Let stand for 1-1/2 hours or until nearly at room temperature. Stir mixture gently. Fold in the 1 cup whipped cream and the 1 cup coarsely crushed gingersnaps.
Sprinkle 1/2 cup of the pecans on the bottom of Graham Cracker Crust. Transfer pumpkin mixture to piecrust. Cover and chill in the refrigerator for 3 to 4 hours or until firm. Before serving, sprinkle with remaining pecans. Garnish with additional crushed gingersnaps and whipped cream, if you like. Store in refrigerator. Makes 8 servings.
Graham Cracker Crust
Melt butter. Stir in sugar. Add graham cracker crumbs. Toss to mix well. Spread mixture evenly into a 9-inch pie plate. Press onto bottom and side to form a firm, even crust. Chill in the refrigerator about 1 hour or until firm.


  • *

    If you wish to start with a purchased graham cracker crust, buy 1 deep-dish crust or 2 of the shallow crusts.

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