Famous Thanksgiving Gingersnap Pumpkin Pie

Remember when I said the next post would be brownie bites? That was a joke. Also, remember when the title said this pie is famous? Apparently that is a joke too. I have made this pie every thanksgiving since high school, and I look forward to it every year. For the past two years when I come home from school, my mom has already bought that year’s pumpkin pie! Despite the pie being obviously forgettable during the year, every Thanksgiving it disappears at dessert time, we’ll see how this year goes.

The crust is what differentiates this pumpkin pie, it is made of crushed gingersnap cookies. This recipe adapted from Cooking Light.


– 1 3/4 cups gingersnap cookie crumbs (appx 45 cookies, one bag)

– 2 tablespoons melted butter

– 2 tablespoons granulated sugar

Cooking Spray

– 1 1/2 cups canned pumpkin puree

– 1/2 cup packed light brown sugar

– 1/4 cup packed dark brown sugar

– 1 tablespoon cornstarch

– 1 teaspoon ground cinammon

– 1/4 teaspoon nutmeg

– 1/2 teaspoon ground ginger

– 1 teaspoon vanilla

– 1/4 teaspoon salt

– 2 large egg whites

– 1 large egg

– 1 (12 oz) can evaporated skim milk


1) Preheat oven to 325 degrees.

2) Using a food processor or a blender, blend the gingersnap cookies into fine crumbs.

2) Combine first three ingredients in a bowl, toss with a fork until moist.

3) Press into the bottom and sides of a 9 inch greased pie pan

4) Bake at 325 degrees for 5 minutes, let cool.

5) Combine pumpkin and the remaining ingredients in a bowl. The filling will seem very liquidy, it solidifies in the oven.

6) Pour into prepared crust and bake at 325 for one hour, or until a knife inserted comes out clean

Williams Sonoma Pumpkin Bars

If you are part of the small but loyal group of people who have been introduced to Williams Sonoma Pecan Pumpkin Butter, then you probably know the magical bars that the little jar can yield. I have tried it with other brands of pumpkin butter and it is just not the same (this could be/is probably just in my head).

  • 1 (18 ounce) box yellow cake mix
  • 1/2 cup butter, melted
  • 13 ounces WS pecan pumpkin butter
  • 3 eggs
  • 1 tablespoon flour
  • 1/4 cup sugar
  • 1/4 cup butter, softened
  • 3 tablespoons milk
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cloves


Preheat oven to 350. Reserve 1 cup of cake mix and set aside. Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13″ x 9″ baking dish. Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.

interruption: I pour the pecan pumpkin butter in a small bowl, then crack the two eggs in, and then pour the milk INTO THE CONTAINER of the pumpkin butter. Close it, shake it around and then pour into the small bowl with the eggs and remaining pumpkin butter. This ensures that you get every bit of that 10-dollar-goodness.

Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, cloves and cinnamon, and crumble over the top of the pumpkin layer. Bake 35-40 minutes, or until golden.

Cool to room temp, cut into squares, serve and watch people rave.