Pumpkin Cream Pie with Ginger Snap Crust

My husband loves pumpkin pie. Me…not so much. But I was convinced I could find a way to make us both happy. I thought if I could find a dessert that wasn’t so overwhelmingly pumpkiny, I’d be happy with it. And I knew as long as the basic flavors of a pumpkin pie were still present, my husband would be happy.

So when the inspiration for a pumpkin cream pie hit, I knew it had potential. This pie definitely hits that perfect balance so that we are both happy. And our children, who really will eat any kind of dessert set in front of them, dug in with abandon. Definitely a winner in my book!


Pumpkin Cream Pie with Ginger Snap Crust

  • 2 c. finely crushed ginger snap cookie crumbs
  • 1/4 c. sugar
  • 1/3 c. butter or margarine, melted
  • 4 oz. cream cheese
  • 4 oz. cool whip
  • 1/2 c. sugar
  • 1 t. vanilla
  • 1/4 c. pecans, optional (I used 1/4 c. of my candied pecan stash)
  • 1 1/2 c. pumpkin puree
  • 1 c. sugar
  • 4 oz. cool whip
  • 1 t. vanilla
  • 1 t. cinnamon
  • 1/4 t. nutmeg
  • 1/8 t. allspice
  • 1/8 t. ginger
  • For garnish: additional cool whip and pecans, optional

1. In a bowl, combine ginger snap crumbs, 1/4 c. sugar and melted butter or margarine. Stir until completely combined. Press into the bottom and up the sides of a 9 or 10 inch pie plate. Bake at 350 degrees for 10 minutes, until set. Cool.


2. In a mixing bowl, beat together the cream cheese, 4 oz. cool whip, 1/2 c. sugar and vanilla until creamy. Fold in pecans, if using. Spread into cooled pie crust.


3. In the same mixing bowl, combine pumpkin puree, 1 c. sugar, 4 oz. cool whip, vanilla and seasonings. Beat until smooth and fluffy. Spread on top of cream cheese layer. Top with additional cool whip and pecans, if desired. Refrigerate at least 4 hours, until set.


This pie would make a great new addition to your Thanksgiving dessert offerings this year. It should satisfy the die-hard pumpkin pie fans and the non fans alike.

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