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Gingersnap Pumpkin Pie with Maple Cream

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An easy, no-fuss holiday dessert featuring a spicy gingersnap crust, silky pumpkin filling, and a cloud of maple cream. This budget-friendly pie is make-ahead friendly and absolutely delicious.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 can (14 ounces) sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup heavy cream, cold
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Crush gingersnap cookies into fine crumbs (about 2 cups).
  2. In a medium bowl, combine cookie crumbs, melted butter, sugar, and salt. Stir until mixture looks like wet sand.
  3. Press mixture firmly into a 9-inch pie plate, using the bottom of a measuring cup to pack it down evenly. Bake for 10 minutes. Set aside to cool slightly.
  4. Reduce oven temperature to 325°F (160°C).
  5. In a large bowl, whisk together pumpkin puree and sweetened condensed milk until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  6. In a small bowl, combine cinnamon, ginger, nutmeg, cloves, and salt. Add to pumpkin mixture and whisk until evenly incorporated.
  7. Pour filling into pre-baked crust. Bake at 325°F (160°C) for 50-55 minutes, until edges are set and center has a slight jiggle.
  8. Turn off oven, crack door open, and let pie sit in oven for 30 minutes. Then transfer to a wire rack to cool completely.
  9. While pie cools, make maple cream: In a chilled bowl, combine heavy cream, maple syrup, and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form (3-4 minutes). Refrigerate until serving.
  10. Once pie reaches room temperature (about 2 hours), cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. Serve chilled with a dollop of maple cream.

Notes

For best results, let the pie rest overnight in the refrigerator—the flavors meld and deepen. Use a glass pie plate to avoid metallic taste. Don’t overbake; the center should still have a slight jiggle when removed from the oven. For a gluten-free version, use gluten-free gingersnaps. For dairy-free, substitute coconut oil for butter and coconut cream for heavy cream.

Nutrition

Keywords: gingersnap pumpkin pie, pumpkin pie with gingersnap crust, easy pumpkin pie, holiday dessert, maple cream, Thanksgiving dessert, no-roll crust

Find it online: https://goldensimmer.com/gingersnap-pumpkin-pie-with-maple-cream-best-easy-holiday-dessert/