Gingersnap Pumpkin Pie & Wine Pairing

A classic fall dessert with a flavorful twist, this Gingersnap Pumpkin Pie combines creamy pumpkin, warm baking spices, and a crisp gingersnap crust. Pair it with Stags’ Leap Winery Napa Valley Petite Sirah for a rich, fruit-forward complement to the sweet and spiced flavors of the pie.

At a Glance

• Best for: Thanksgiving, fall dinners, and holiday entertaining
• Main ingredient: Pumpkin
• Crust: Gingersnap cookie crust
• Flavor profile: Creamy, warmly spiced, sweet, and earthy
• Bake time: Approximately 50 to 60 minutes total
• Wine pairing: Napa Valley Petite Sirah

What Wine Goes with Pumpkin Pie?

Pumpkin pie combines sweetness, warm spices, and a creamy texture, making the right wine pairing especially important.

For this Gingersnap Pumpkin Pie, we recommend our Napa Valley Petite Sirah. The wine's rich fruit character complements the pumpkin and warm baking spices, while its depth stands up beautifully to the pie's distinctive gingersnap crust.

Our 2022 Napa Valley Petite Sirah is a natural choice for this recipe and an unexpected alternative to more traditional dessert wine pairings.

Explore Our Wines

Ingredients

Gingersnap Crust

• 8 ounces gingersnaps
• 6 tablespoons melted butter
• ⅓ cup brown sugar
• Pinch of salt

Pumpkin Pie Filling

• 1 15-ounce can pumpkin purée
• ⅓ cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 tablespoon freshly grated ginger
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon coriander
• ⅛ teaspoon nutmeg
• ⅛ teaspoon allspice
• 3 large eggs
• ¾ cup heavy cream

How to Make Gingersnap Pumpkin Pie

1. Prepare the Gingersnap Crust

Preheat the oven to 350°F.

In a food processor, pulse the gingersnaps into coarse crumbs, approximately 1½ cups.

Transfer the crumbs to a medium bowl and add the melted butter, brown sugar, and a pinch of salt. Mix by hand until evenly combined and the crumbs are moist.

Butter a 9-inch pie plate. Add the crust mixture and press it into an even layer across the bottom and up the sides.

Place the pie plate on a sheet pan and bake for 12 to 15 minutes, or until the crust is set.

2. Make the Pumpkin Filling

Lower the oven temperature to 325°F.

In a medium bowl, combine the pumpkin purée, sugars, salt, cinnamon, ginger, black pepper, coriander, nutmeg, and allspice.

Whisk in the eggs one at a time until fully incorporated. Add the heavy cream and whisk until the filling is smooth.

3. Bake the Pie

Pour the pumpkin filling into the prepared gingersnap crust.

Bake for 35 to 45 minutes, or until the filling is set in the center.

Remove the pie from the oven and place it on a rack to cool completely.

4. Serve

Serve the pie at room temperature with a dollop of whipped cream and a sprinkle of extra gingersnap crumbs.

Pour a glass of Napa Valley Petite Sirah alongside for a rich finishing touch.

Why Gingersnap and Pumpkin Work Together

Pumpkin's creamy texture and subtle sweetness are a natural match for warm baking spices. A gingersnap crust adds another layer of ginger and spice while providing a crisp contrast to the smooth pumpkin filling.

Cinnamon, fresh ginger, nutmeg, coriander, allspice, and black pepper give this version added complexity, making it both familiar and distinctive.

Paired with Napa Valley Petite Sirah, the dessert becomes an elegant finish for a fall dinner or holiday gathering.

Tips for the Best Gingersnap Pumpkin Pie

• Use pumpkin purée, not pumpkin pie filling. Pumpkin purée allows you to control the sweetness and spices in the recipe.
• Pre-bake the crust. Baking the gingersnap crust before adding the filling helps it set and hold its texture.
• Lower the oven temperature for the filling. After baking the crust at 350°F, reduce the oven to 325°F before baking the filled pie.
• Avoid overbaking. Remove the pie once the center is set to maintain its smooth, creamy texture.
• Let the pie cool completely. Cooling allows the pumpkin filling to fully set before slicing.
• Finish simply. Whipped cream and crushed gingersnaps add texture without overpowering the flavors of the pie.

Frequently Asked Questions

What wine pairs well with pumpkin pie?

Wines with generous fruit and enough character to complement pumpkin pie's sweetness and baking spices can work particularly well. For this recipe, we recommend Stags’ Leap Winery Napa Valley Petite Sirah, which offers a rich counterpoint to the creamy pumpkin filling and spiced gingersnap crust.

Does Petite Sirah pair with pumpkin pie?

Yes. Petite Sirah can be an unexpected pairing for pumpkin pie, particularly when the dessert includes warm spices and a flavorful gingersnap crust. Its rich fruit character and depth complement the sweet and spiced elements of this recipe.

Can I use gingersnaps instead of a traditional pie crust?

Yes. Gingersnaps make an excellent alternative to traditional pastry crust for pumpkin pie. Their crisp texture and warm ginger flavor complement pumpkin and classic fall spices particularly well.

How do I know when pumpkin pie is done?

The pumpkin filling should be set in the center when the pie is finished baking. For this recipe, bake the filled pie at 325°F for approximately 35 to 45 minutes.

Should pumpkin pie be served warm or cold?

For this recipe, we recommend allowing the pie to cool completely and serving it at room temperature. Top each slice with whipped cream and additional gingersnap crumbs.

Is Gingersnap Pumpkin Pie a good Thanksgiving dessert?

Yes. Pumpkin, ginger, cinnamon, nutmeg, and allspice capture classic fall flavors, while the gingersnap crust gives traditional pumpkin pie an elevated twist for Thanksgiving or holiday entertaining.

Complete the Pairing

Rich pumpkin, warming spices, and a crisp gingersnap crust make this pie a memorable finish to an autumn meal. Pour a glass of Napa Valley Petite Sirah alongside and savor the pairing.

Explore Our Wines