If you want to take your pumpkin pie to the next level, this Gingersnap Pumpkin Pie with Salted Carmel Whipped Cream is about to become your new favorite. The spicy, crunchy gingersnap crust gives the creamy pumpkin filling the perfect little kick, and that salted caramel whipped cream on top? Total game-changer. It’s the kind of dessert everyone grabs an extra slice of—and then asks you for the recipe.
My family never really served pumpkin pie growing up—we were definitely an apple pie family through and through. But this pumpkin pie completely changed my mind. The gingersnap crust, the cozy spices, and that caramel whipped cream on top made me finally understand what all the fuss is about. Now it’s one dessert I look forward to every fall.
Why You’ll Love This Gingersnap Pumpkin Pie
This gingersnap pumpkin pie is a cozy twist on a classic dessert that feels extra special with every bite. The spiced, slightly crunchy gingersnap crust pairs perfectly with the smooth, creamy pumpkin filling, adding warmth and depth you don’t get from a traditional pie crust. It’s rich without being heavy, full of comforting fall spices, and always a standout on the dessert table.
If you’re in a pumpkin mood, you’ve got to try my Pumpkin Spice Bread. It’s so soft and cozy—perfect for fall baking.
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Ingredients Needed for Gingersnap Pumpkin Pie with Salted Carmel Whipped Cream:
For the Gingersnap Crust:
- Gingersnap cookies – Adds a spicy, sweet, crunchy base that replaces traditional pie crust.
- Unsalted butter – Binds the crumbs together and adds richness.
- Brown sugar – Enhances sweetness and adds a hint of molasses flavor.
For the Pumpkin Filling:
- Pumpkin puree – Creamy texture and classic pumpkin flavor.
- Brown sugar – Sweetens and adds depth of flavor.
- Eggs – Set the custard, giving structure and a silky texture.
- Heavy cream – Makes the filling rich, creamy, and smooth.
- Ground cinnamon – Classic warm spice.
- Ground ginger – Subtle spicy kick that pairs with the gingersnap crust.
- Ground nutmeg – Adds warm, nutty flavor.
- Ground cloves – Adds aromatic depth.
- Salt – Balances sweetness and enhances all flavors.
- Vanilla extract – Rounds out the spices and boosts overall flavor.
For the Topping:
- Heavy cream – Whipped into light, airy topping.
- Powdered sugar – Sweetens whipped cream without altering texture.
- Salted caramel sauce – Adds rich, buttery, slightly salty flavor.
- Candied pecans or extra caramel (optional) – Adds crunch, texture, and visual appeal.
Step by Step Instructions:
Prep the crust – Crush gingersnaps, mix with melted butter and brown sugar.
Lightly spray the pie pan. Press the crumbs evenly over the bottom and up the sides of the pie pan. Bake for 8-10 minutes until set.
Make the filling – Whisk pumpkin puree, sugar, eggs, heavy cream, spices, salt, and vanilla until smooth.
Bake the pie – Pour filling into the crust and bake until the center is just set. Cool completely.
Whip the topping – Beat heavy cream with powdered sugar until soft peaks form, then fold in 1-2 tbsp salted caramel.
Assemble & serve – Top the cooled pie with whipped cream, drizzle with extra caramel, and sprinkle with candied pecans if desired.
Tip: The easiest way to crush the gingersnap cookies is to pop them into a zip-lock bag and smash them with a rolling pin or even the flat end of a meat tenderizer. It takes just a minute and gives you perfect, even crumbs with zero mess. If you have a food processor, a few quick pulses works great too!
Storing Gingersnap Pumpkin Pie:
Refrigerator: Store covered in the fridge. It will stay fresh for 3–4 days. Always add whipped cream or toppings just before serving.
Freezer: You can freeze the baked pie (without whipped cream) by wrapping it tightly in plastic wrap and foil. It keeps for 1–2 months. Thaw in the fridge overnight before serving.
Can I make pumpkin pie ahead of time?
Absolutely! Pumpkin pie can be baked a day or two in advance. Store in the fridge and add whipped cream or toppings just before serving.
Does pumpkin pie need to be refrigerated?
Yes. Pumpkin pie contains eggs and dairy, so it should be stored in the fridge and eaten within 3–4 days for the best flavor and safety.
Do you have to pre-bake the crust?
Pre-baking helps prevent soggy bottoms, especially with cookie-based crusts like gingersnap. For regular pie dough, it’s optional but can help with extra crispiness.
PrintGingersnap Pumpkin Pie with Salted Carmel Whipped Cream
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hr 10 min - 1 hr 15 min
- Yield: 8 servings 1x
- Category: Desserts
- Method: Oven
- Cuisine: American
Ingredients
For the crust:
1 1/2 cups gingersnap cookies, finely crushed
1/4 cup unsalted butter, melted
2 tbsp brown sugar
For the filling:
1 can (15 oz) pumpkin puree
3/4 cup brown sugar
2 large eggs
1/2 cup heavy cream
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp salt
1 tsp vanilla extract
For the topping:
1 cup heavy cream
2 tbsp powdered sugar
1/2 tbs vanilla
2 tbsp salted caramel sauce (store-bought or homemade)
Optional: candied pecans or a drizzle of extra caramel
Instructions
1. Make the crust
Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie pan or spray with nonstick spray.
Mix crushed gingersnap cookies, melted butter, and brown sugar in a bowl until it holds together when pressed.
Press the mixture evenly into a 9-inch pie pan (bottom and sides).
Bake for 8–10 minutes, then let it cool slightly.
2. Make the filling
In a large bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, spices, salt, and vanilla until smooth.
Pour the filling into the baked gingersnap crust.
3. Bake the pie
Bake at 350°F (175°C) for 45–50 minutes, or until the center is set but slightly jiggly.
Let the pie cool completely on a wire rack, then refrigerate for at least 2 hours.
4. Make the salted caramel whipped cream
In a chilled bowl, whip heavy cream, vanilla, and powdered sugar until soft peaks form.
Fold in 1–2 tbsp salted caramel sauce.
5. Serve
Pipe or dollop whipped cream on top of the pie.
Drizzle with extra salted caramel and sprinkle with candied pecans if desired.
