Total Time
Prep 0 mins
Cook 0 mins

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.
Most Helpful

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.

tricia December 08, 2008

Yes, this is a delicious recipe. I found it some time ago on I love to use Trader Joe's Triple Gingersnap cookies for this recipe and just use 2 full eggs rather than the 2 egg whites and 1 full egg. I process the gingernaps in my food processor and it's a real "snap"! As an extra treat, I sometimes top each slice with cognac whipped topping (#77951). Try this recipe on your family AND guests; they'll all love you and remember, the gingersnaps aid in digestion:)

Judikins September 02, 2008

I made this pie with one substitution: I used gluten free ginger snaps. My family loved it! It’s great to have dessert that my entire family can enjoy. I used my little Black and Decker electric chopper to grin up the cookies to fine crumbs. I also added a little powdered ginger to the pie filling to give it extra zing.

kjeanne November 26, 2007