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Easy pumpkin pie with gingersnap crust
Eliot Chen
Eliot Chen
Senior Reporter · Lititz, PA
A graduate of Penn State University, Eliot has spent the last decade covering economic development and corporate landscapes across Central Pennsylvania. He previously reported for the Lancaster New Era, where he focused on small businesses adapting to changing markets.
More from Eliot →Senior Reporter · Friday, October 30, 2026 at 4:57 PM · 1 min read
When it comes to pumpkin pie, it doesn't get more simple or streamlined than this one. Spicy gingersnap cookies give the pat-in-the-pan crust a bit of sweetness and spice that pairs wonderfully with the creamy pumpkin filling. Plus, it's a lot easier than parbaking a traditional pie crust. Use your favorite store-bought pumpkin pie spice or make your own. Either way, you will be rewarded with a flavorful pumpkin pie that's just waiting for a dollop of whipped cream.
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