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Cooking up Fresh Ginger Cookie Crust Pumpkin Pie

Cooking up Fresh Ginger Cookie Crust Pumpkin Pie

My mom always believed that Thanksgiving must include pumpkin pie!!  It was always on our Thanksgiving table.  She had her special recipe that she cooked year after year.  And over time it became an important part of the meal and tradition, along with the cranberry sauce, dressing and mashed potatoes.  And while I know mom was right about including the traditional pie each Thanksgiving, I have to wonder…[bctt tweet=”Why can’t pumpkin pie be the perfect dessert for any time of year?” username=”@lyn_croyle”]

The pumpkin pie in today’s post is one that I think is the perfect dessert for any time of the year.  And even better, maybe when you eat it at another time in the year, it will remind you to feel grateful more often.  At the heart, that is the beauty of Thanksgiving and its traditions…the feeling grateful. However, before we get to the recipe, I want to mention a recent “foodie find”.

My foodie find — Yummly

I recently ran across a website/app called Yummly.  Yummly is this great foodie search engine that allows you to search and scroll through photos of various foods.  Yummly has been compared to Pinterest as you can then save the recipes you like to a My Yum tab for your future use.  But it’s way easier to use and it’s totally photo driven and let’s face it, you eat with your eyes first!!

I’ve added a Yum button to my posts so now you can also save the recipes I post to your Yummly Recipe Box, making it easier to retrieve them when you are ready to cook it.  Plus, you can search a ton of other recipes to get ideas for meals. The more you search and save, the more Yummly learns about your likes and dislikes and makes sure your feed reflects that.

If you search for pumpkin pie on Yummly, you get more than 20,000 recipes to peruse.  That’s a lot of pumpkin pie.  And the recipes range from very simple and traditional to a multitude of variations.  The recipe I am sharing today is a split between traditional and nontraditional.  The filling is traditional in its ingredients and flavor with a few minor changes, but it is the crust that is just a bit different.

How my pie recipe came about

I was inspired by another recipe I found on the web, but I had a lot of difficulty finding some of the ingredients here in Peru.  So I made some adjustments with the spices, measurements and  the type of pan it is prepared in.  Typically in pumpkin pie there is a combination of cinnamon, clove and ginger.  In this recipe, I used fresh ginger in place of the standard ground ginger used in making pumpkin pie.  The fresh ginger really adds a brightness to the flavor of the pumpkin pie that usually isn’t there.  I didn’t have access to cloves so I added a bit of nutmeg and more cinnamon.  The combination of these changes worked very well in the flavor of the pie.

This pie is baked in a 9” round cake pan rather than a traditional pie dish, and along with the cookie crumb crust, it makes the appearance similar to a cheesecake,  but still has all the flavor and texture you expect from a pie.

cookie crumb pumpkin pieFresh or Canned Pumpkin?

The most important ingredient is of course the pumpkin.  Canned pumpkin puree is always an option if you have it available in your grocery store and its a reasonable shortcut for all the holiday cooking you are likely to do.  In my case, I didn’t have access to the canned product, so it was necessary to buy and roast a fresh pumpkin.  I highly recommend taking the extra time to buy it fresh and roast.  It just brings a fresh flavor to the pie.

To use fresh pumpkin, simply roast a whole small-medium size pumpkin.  Prick the outside of the pumpkin with a fork in several spots. Place the whole pumpkin into an oven at 350 degrees and cook 45-60 minutes.  You should be able to easily pierce the skin with a fork when it is done.   When the pumpkin is cooked, allow it to cool and then cut it in half and scoop out the pulp.  Discard the seeds and stringy parts.  Place the rest into a blender and blend until smooth.  Then you can refrigerate or freeze until you are ready to use.

Fresh Ginger Cookie Crust Pumpkin Pie

Pumpkin Pie

Fresh Ginger Cookie Crust Pumpkin Pie

A variation on a traditional favorite. A cookie crumb crust filled with delicious pumpkin pie filling.
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Course: Dessert
Cuisine: American
Keyword: holiday dessert, holidays, pumpkin pie
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 1 hour
Total Time: 2 hours 5 minutes
Servings: 12 slices
Calories: 2
Author: Lyn Croyle


Cookie Crust

  • cup vanilla cookies crushed*
  • ¾ cup melted butter
  • ¼ tsp nutmeg

Pumpkin pie filling

  • ¾ cup milk
  • ¾ cup heavy cream or whipping cream
  • 3 eggs
  • 1 cup panela or coconut sugar
  • 2 ¼ cup of canned or fresh pumpkin puree*
  • tsp cinnamon
  • 1 T fresh ginger finely grated**
  • ½ tsp nutmeg
  • tsp salt

Making the Whipped Cream

  • 1 cup whipping cream
  • 1 T sugar
  • ½ tsp vanilla


Make the crust

  • Crush cookies first using a blender or food processor. When the cookies are crushed add the melted butter and nutmeg and blend/pulse again to combine.
  • Spray a 9” round cake pan with cooking spray and then press the cookie mixture onto the bottom and sides of the pan to create the crust.
  • Place the crust in the oven and cook for 10-12 minutes. It will brown slightly. Remove it when done and reduce heat on the oven to 350 degrees F or 180 degrees C.

Make the filling

  • While the crust is cooking heat milk and cream in a medium saucepan. When bubbles begin to form around the edges, remove the pan from heat.
  • Place eggs in a small bowl and lightly beat with a fork to mix. Add the eggs, sugar, puree, cinnamon, ginger, nutmeg and salt to the milk mixture and stir to combine.
  • Place the pie in the hot oven and cook for 45-50 minutes or until you can insert a knife or toothpick and it comes out clean.
  • Allow the pie to cool before serving.

Making the Whipped Cream

  • Place a small mixing bowl in the freezer for 10 minutes. Remove, add the whipped cream and begin to beat with an electric mixer. When it starts to thicken add the sugar and vanilla. Then continue to beat until it forms stiff peaks.


*I used Vainilla cookies which are found here in Peru. But I think an easier cookie to use in the United States are vanilla wafers. They are similar in terms of taste and texture.
**The fresh ginger is amazing but make sure you grate very finely and that it gets thoroughly mixed throughout the filling. You don’t want to get a bite with a ginger clump.


Serving: 1slice | Calories: 329kcal | Carbohydrates: 36g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 72mg | Sodium: 478mg | Potassium: 34mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2550IU | Vitamin C: 1.7mg | Calcium: 100mg | Iron: 0.4mg


I hope you enjoy this recipe and don’t wait until next Thanksgiving to prepare it. Remember you can eat pumpkin pie any day of the year.  Please tell me what you think of this recipe.  You can leave me a comment here or send me a message with the contact me page.  And if you bake it, remember you can share it on Instagram and tag @cookeatlivelove.

You can also help me promote my blog and my NEW business by creating a Yummly account, if you don’t already have one, and save my recipes!!  My dream is that with your help, I can attract other folks just like you to the community I want to build here!!

If you liked this cookie crust pumpkin pie recipe, check out these!!

Cinnamon Chili Cacao Chia Pudding


My Favorite Vegetarian Black-Eyed Pea Recipe


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