Gingersnap Pumpkin Pie

Top Review by tricia

I don't know if I made this too early before I ate it, but the crust and pumpkin had a weird taste together. I made this the day before we ate it. maybe you have to eat it fresh.

Ingredients Nutrition


  1. Preheat oven to 325.
  2. Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
  3. Bake at 325 for 5 minutes; cool on a wire rack.
  4. Combine pumpkin and remaining ingredients in a bowl.
  5. Pour into prepared crust. Bake at 325 for 1 hour or until a knife inserted in center comes out clean.
  6. Cool on a wire rack.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a