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A slice of easy pumpkin pie on a white plate with a bite missing. It is garnished with whipped cream and caramel.
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4.60 from 5 votes

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.
Prep Time30 minutes
Cook Time1 hour
Resting/chilling time12 hours
Total Time13 hours 30 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 8 deep dish pie slices
Calories: 729kcal
Author: Kadee & Desarae

Equipment

Ingredients

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

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
  • 15 oz pumpkin puree
  • 1 ¼ cup heavy whipping cream

Salted Caramel Sauce

  • 1 cup sugar
  • ¼ cup water
  • ½ cup heavy whipping cream room temperature
  • 6 Tablespoon unsalted butter
     room temperature
  • ½-3/4 teaspoons coarse salt
  • 1 teaspoon vanilla extract

Instructions

The Crust

  • Crush your gingersnap cookies in a blender or food processor. You can also crust them by placing them in a zipper bag and rolling them with a rolling pin until they are fine crumbs.
  • Add in brown sugar, granulated sugar, cocoa, flour, and salt. Stir to combine.
  • Transfer to a medium sized mixing bowl and combine with melted butter until well incorporated.
  • Press the mixture into a pie plate that has been sprayed with non-stick spray. Press it evenly into the bottom and up the sides. Bake at 400 degrees Fahrenheit for 5 minutes. Set aside to cool. Reduce oven temp to 350 degrees Fahrenheit after you remove the pan.

The Filling

  • Add eggs to a large mixing bowl.
  • Add in pumpkin puree and heavy whipping cream.
  • Using a hand or stand mixer, mix until well combined.
  • Add in granulated sugar, brown sugar, flour, and spices (cinnamon, clove, ginger, nutmeg, salt, and black pepper).
  • Using a hand or stand mixer, mix until well combined.
  • Pour filling into the prepared crust. Bake at 350 degrees Fahrenheit for 25 minutes. Remove from oven and cover the edges of the pie with foil and bake for an additional 20 minutes. Let cool completely on a wire rack and then cover and transfer to the fridge to chill overnight. Pro Tip: You only want to bake until the edges are set about 2" in, the center will be wobbly.

Salted Caramel Sauce

  • In your heavy bottom pan, on medium heat, add your sugar and water.
  • Stir until the sugar dissolves. It will become a clear liquid. Do not remove the whisk/spoon from the pan until it is dissolved. Then do not put it back in. This will cause the sugar to crystalize!
  • Let the sugar come to a boil. Once the sugar is boiling on a med heat we need it to caramelize. Do not stir the caramel from here on out.
  • Move the pan by GENTLY shaking and swirling the syrup around the pan. DO NOT LET IT SPLASH THE SIDES.
  • You will see the syrup start to darken to yellow, then a mustard yellow/brown and then to a deep amber color. This is when you will turn off the heat. If you have a thermometer (highly recommended) this will be about temp 235-240 degrees Fahrenheit.
  • Remove from heat and vigorously stir while you add in butter, cream, vanilla, and salt.
  • As the caramel cools it will thicken. Once cooled slightly you can transfer to an airtight container and store in the fridge. Pro Tip: For all of the tips and tricks on making caramel sauce, check out our complete blog post for the recipe.

Video

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Notes

*Nutritional Information does not reflect whipped topping
Homemade Whipped Cream
Ingredients:
  • 1 cup cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
Instructions:
  1. With a hand or stand mixer, beat whipping cream with mixer, add in sugar and vanilla.
  2. Beat 2-3 minutes until soft peaks form.
 
FAQS
Do I need to prebake my crust?
For this easy pumpkin pie recipe, I recommend pre-baking the crust because it prevents it from getting soggy.
Should my filling be runny before baking?
Yes - the filling will be runny before baking. Baking the pie and chilling the pie will firm up that filling to the texture you want.
How do I tell when pumpkin pie is done?
You only want to bake until the edges are set about 2" in, the center will be wobbly.
 
Pro Tips & Tricks
  • Always Refrigerate - when it comes to homemade pumpkin pie, it always needs to be refrigerated. Making it homemade you are omitting a lot of preservatives that store bought pies contain. So this pie always needs to be stored in the fridge. Lovely wrap with plastic wrap or foil and the pie will keep 4-5 days
  • Make Ahead - one of the great things about pumpkin pie is that it can be made up to 2 days ahead. Store covered in the refrigerator until you are ready to serve.

Nutrition

Serving: 1slice | Calories: 729kcal | Carbohydrates: 92g | Protein: 7g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 683mg | Potassium: 361mg | Fiber: 3g | Sugar: 69g | Vitamin A: 10898IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 4mg