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    Dessert » Pumpkin Pie with Chocolate Gingersnap Crust

    Published: Nov 2, 2018 · Modified: Dec 27, 2021 by Desarae

    Pumpkin Pie with Chocolate Gingersnap Crust

    Jump to Recipe Print Recipe
    This 'aint your Grandma's classic pumpkin pie. Pumpkin Pie with Chocolate Gingersnap Crust is the next level. Pie filling? Good, classic, perfect. The crust - sweet, spicy, with a hit of chocolate. Just make it this Thanksgiving. Seriously. Stop asking questions.
    Pumpkin pie with gingersnap crust in a cast iron pan with blueberries to the side.

    The Crust

    I don't like pie crust, so I changed it up. Instead of the basic pie crust that usually goes with pumpkin pie, I made a cocoa gingersnap crust--similar to a graham cracker crust, but bursting with Thanksgiving, fall flavor. This crust is sodang tasty, I might have to eat it every day for the rest of my life, forever and amen. Amen.  You'll need:

    • brown sugar
    • white sugar
    • flour
    • cocoa
    • salt
    • gingersnap cookies
    • butter
    Pumpkin Pie With Gingersnap Crust - crust ingredients on a white washed cutting board.

    How Do I Make A Gingersnap Crust

    1. Combine gingersnap cookies, flour, sugars, cocoa, and salt in a high powered blender.  Pulse until crusted into a fine crumbs.
    2. In a medium sized bowl combine gingersnap crumbs and butter.  Press into the bottom and sides of a 10 inch pie pan that has been sprayed with non-stick spray.
    3. Bake at 350 degrees for 5 minutes.
    Pumpkin Pie With Gingersnap Crust - crust process shots.

    The Filling

    I used a recipe from King Arthur for the basic pumpkin pie filling, because it is seriously the best I've ever had. It has  great flavor that actually tastes delicious without anything on top!  For this amazing pumpkin pie filling you'll need:
    • brown sugar
    • white sugar
    • heavy cream
    • pureed pumpkin
    • flour
    • salt
    • black pepper
    • ground ginger
    • ground cinnamon
    • ground cloves
    • eggs
    Pumpkin Pie With Gingersnap Crust - filling ingredients on a sheet pan.

    How Do I Make This Delicious Filling?

    1. Whisk dry ingredients in a bowl, set aside. In mixer, beat eggs, pumpkin, and cream. Mix in dry ingredients.
    2. Pour pie filling unto hot crust and bake pie for about 45 minutes.
    3. During last 20 minutes of baking, cover crust with strips of foil or pie crust shield.

    Pro Tip: A couple things about baking the pie: You only want to bake until the edges are set about 2" in. The center will be wobbly, and this is OK. Embrace the wobbliness. It will continue to firm up after you take it out of the oven, nor does it crack this way. And it stays nice and creamy.

    Pumpkin Pie With Gingersnap Crust - filling process shots.

    The Caramel Sauce

    I am kidding you not, this salted caramel sauce is almost the best part of the pie. I'm obsessed. Dip sliced apples in the leftovers, pour it on ice cream, make milkshakes, with pretzels, whatever mode of transportation you can use to get it in your face, its that good. You'll need:

    • sugar
    • water
    • butter
    • vanilla
    • heavy cream
    • salt

    Let me refer you to Des's post all about this caramel sauce with all of the tips for caramel making.  If you prefer to pick up a nice store bought jar of caramel instead - I won't tell.  I'm guilty of doing it myself here and there.

    Pumpkin Pie With Gingersnap Crust - caramel sauce ingredients.

    Top It Off

    Top your pie off with homemade whipped cream and caramel sauce.  You will have died and gone to heaven after you taste this slice of goodness!  Making homemade whipped cream is a cinch - cream and sugar.  Whip it with a stand mixer until fluffy.  See recipe card for directions.

    Pumpkin pie with gingersnap crust - in a white cast iron skillet.

    Can I Have Seconds?

    Now that you've made the most delicious pumpkin pie in history - sit back and watch your guests come back for seconds and thirds.  I promise you won't regret serving this beauty.

    Pumpkin pie with gingersnap crust - on white plates.

    LET US KNOW!

    If you tried this Pumpkin Pie or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

    Pumpkin pie with gingersnap crust - on white plates.

    Pumpkin Pie with Chocolate Gingersnap Crust

    This 'aint your Grandma's classic pumpkin pie. Pumpkin Pie with Chocolate Gingersnap Crust is the next level. Pie filling? Good, classic, perfect. The crust - sweet, spicy, with a hit of chocolate. Just make it this Thanksgiving. Seriously. Stop asking questions.
    4.5 from 2 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 8 deep dish pie slices
    Calories: 848kcal
    Author: Kadee & Desarae

    Ingredients

    Pumpkin Pie Filling

    • ½ cup granulated sugar
    • ½ cup brown sugar
    • 1 Tablespoon flour
    • ½ teaspoon salt
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • ½ teaspoon nutmeg
    • ¼ teaspoon cloves
    • 1/ 8 teaspoon ground black pepper
    • 3 eggs
    • 2 cup pumpkin
    • 1 ¼ cup heavy cream

    Gingersnap Chocolate Crust

    • ⅓ cup melted butter
    • 1 ¾ cup gingersnap cookies crushed
    • ¼ cup brown sugar
    • ⅛ cup granulated sugar
    • 3 teaspoons cocoa
    • ¼ cup flour
    • ½ teaspoons coarse salt

    Salted Caramel Sauce

    • 1 cup sugar
    • 6 Tablespoon unsalted butter
    • ½ cup + 2 T heavy cream
    • ½-3/4 teaspoons coarse salt
    • 1 teaspoons vanilla extract

    Whipped Cream

    • 1 cup cold heavy whipping cream
    • 3 tablespoon powdered sugar
    • ½ teaspoon vanilla extract

    Instructions

    Pumpkin Pie Filling

    • Whisk dry ingredients in a bowl, set aside. In mixer, beat eggs, pumpkin, and cream. Mix in dry ingredients. Refrigerate overnight to let flavors mingle together.

    Gingersnap Chocolate Crust

    • Preheat oven to 350 degrees. Melt butter in pie pan in microwave. If you use a standard 9" pan, there will be leftover pie filling--you may either use a deeper dish pie pan or have leftover filling to bake separately if you'd like. Blend remaining crust ingredients in blender or food processor to produce fine crumbs. Add to pie plate with melted butter and mix with your hands. Press crumbs into bottom and sides of pan and bake 5 minutes.
    • Take crust out and increase oven to 400 degrees. Pour in pie filling and bake pie for about 45 minutes. You only want to bake until the edges are set about 2" in, the center will be wobbly.
    • During last 20 minutes of baking, cover crust with strips of foil or pie crust shield.

    Salted Dark Caramel Sauce<

    • Heat sugar over low-medium heat in a heavy-bottom pan, stirring continuously with a wooden spoon. The sugar will slowly start to melt, keep cooking and stirring until completely liquified and it's a copper color.
    • Add in butter, stir until completely melted.
    • Take pan off the heat and pour in cream. It will bubble up, so keep stirring until mixed well.
    • After it's all creamy and thick and a beautiful dark amber color, add the salt and vanilla.

    Whipped Cream

    • Beat whipping cream with mixer, add in sugar and vanilla.
    • Beat 2-3 minutes until soft peaks form.

    Notes

    The caramel can be made a week in advance and stored in the fridge.
    The pie can be made the day before and refrigerated until ready to serve.
    Make whipped cream immediately prior to serving.

    Nutrition

    Calories: 848kcal | Carbohydrates: 96g | Protein: 7g | Fat: 51g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 693mg | Potassium: 373mg | Fiber: 3g | Sugar: 71g | Vitamin A: 11335IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!
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    Reader Interactions

    Comments

    1. Angela Jennings says

      December 26, 2021 at 7:38 am

      4 stars
      We made this for Christmas. We loved everything about it except the salt. Several family members weighed in thinking the 1/2 tablespoon must have been a typo. with 1/2T in the pie and another 1/2T in the crust, it over whelmed even the pepper, which was genius. We plan on making it again with less (maybe 1t would be enough?) as it was definitely a wonderful pie!

      Reply
      • Kadee says

        December 27, 2021 at 9:04 am

        Hi Angela,

        I think you're right! We recently ran a program on our blog that converted T and t to spelled out, and I think this is incorrect. I think it is supposed to be teaspoons. I'm so sorry.

        Reply
    2. Susan says

      November 24, 2019 at 3:41 pm

      5 stars
      Okay, I was skeptical about the cocoa in the crust. I wanted to make something to take to a neighbor and I had everything in house for this recipe, so I thought, I would give it a go. I did have extra crust and filling so I had a couple of extra ramekins for home. I couldn’t wait, I ate one as soon as it cooled enough just adding the whipped cream. The crust was absolutely delish and the filling was just the perfect amount of sweet and spicy while also being light. Loved it, thank you!

      Reply
      • Desarae says

        November 25, 2019 at 9:25 pm

        Thank you!! I'm so happy you love it!

        Reply
    3. Anita says

      November 13, 2018 at 8:35 am

      This sounds and looks amazing! I’m totally making it for Thanksgiving!!

      Reply

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