Frozen Gingersnap Pumpkin Pie

Frozen Gingersnap Pumpkin Pie


11 ounces gingersnap cookies (ex. Nabisco; 11 oz. is 40 cookies)
6 tablespoons salted butter (melted, for topping)
salted butter (softened, for pan)
all-purpose flour
1 pint heavy whipping cream
1/2 cup dark brown sugar (packed)
3/4 teaspoon pumpkin pie spice
1 dash salt
3/4 cup canned pumpkin (unsweetened)
caramel sauce


Preheat the oven to 375°F.

Set aside four whole gingersnaps for garnish. Process the remaining cookies in the bowl of a food processor until fine crumbs form, about 1 minute. Pour crumbs into a medium bowl and stir in the melted butter until evenly combined. Pulse the reserved gingersnaps in a food processor to crush, then set aside in a small covered container for serving.

Generously butter a 9-inch pie pan. Dust with flour, shaking out any excess. Pour the crumb mixture into the pie pan and press along the bottom and sides to form an even crust.

Bake the crust on the middle rack of the oven until it begins to get a shade darker, about 10 minutes. The crust will look sunken but will get its shape back as it cools.

Check to see that crust is done. Remove from oven or add time as needed.

Transfer crust to a cooling rack and let cool completely, about 35 minutes.

Combine one quarter of the heavy cream, brown sugar, and spice in a small covered container. Refrigerate for up to 1 week (you’ll use it as a topping). Place the remaining cream, brown sugar, spices, and salt in a stand mixer bowl. Whip on medium-high speed until stiff peaks form when the whisk is lifted, 2-3 minutes.

Place pumpkin in a small bowl and stir in a few spoonfuls of the whipped cream. Gently fold the mixture into the remaining whipped cream until no streaks remain.

Pour the filling into the cooled crust, spreading evenly. Freeze until firm, at least 4 hours or overnight. Once the pie is frozen, wrap it in foil; you can keep the pie frozen for up to 2 weeks.

Uncover the pie and let stand at room temperature for 20 minutes. Pour the reserved whipped cream mixture into a stand mixer bowl. Whip on medium speed until thick. Transfer to a serving bowl.

Cut the pie into slices using a sharp knife. If needed, use a table knife to be sure you’ve cut all the way through the crust. Serve pie with spoonfuls of whipped cream, caramel sauce, and reserved crushed cookies to sprinkle on top.

Recipe courtesy of


Gingersnap cookies!? And pumpkin!?! Well that’s just an ideal match right there- can’t say I’ve ever had a pie like this, but I certainly wouldn’t turn a piece away! :joy::plate_with_cutlery:

Just a few more days until Halloween and Samhain- thanks for sharing these perfect autumn recipes, @Amethyst! :heart:


Ooh, that sounds like I’d have to make this with the kiddos!! :yum::flushed: I mean for them of course!!!
:laughing: Thank you!!!


You’re welcome for the recipe @TheTravelWitch! What I liked about this one is that you could make it ahead of time if you wanted.

Well, you have to taste test it first, make sure it’s okay to feed them. Of course. LOL! Glad you liked love!


Yes that’s the idea :joy: