Pumpkin Pie with Gingersnap Crust

Get an easy dessert recipe from actor Melissa Gilbert featuring pumpkin pie with a buttery gingersnap cookie crust!


  • ¾ cup gingersnap cookie crumbs
  • 2 tablespoons granulated sugar
  • 2 ½ tablespoon unsalted butter, melted
  • 1 ½ cups canned pumpkin puree (not pumpkin pie filling)
  • 1 (12-ounce/340-g) can evaporated milk
  • ¾ cup (165g) packed light brown sugar
  • 2 large eggs
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt


1) Preheat oven to 375

2) Combine the cookie crumbs, granulated sugar, and melted butter in a 9-inch pie pan, pressing it into the bottom and sides. Bake for 5 minutes. Let it cool completely.

3) Combine the pumpkin, milk, brown sugar, eggs, cornstarch, cinnamon, vanilla, nutmeg, and salt in a large bowl. Whisk until combined. Pour the filling into the crust.

4) Bake for 1 hour, or until the pie is firm and has turned slightly golden on top. Let it cool completely before serving.

Pumpkin Pie with Gingersnap Cookie Crust - Home & Family

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