Gingersnap Pumpkin Pie Bites

Gingersnap Pumpkin Pie Bites are the ultimate bite-sized dessert, combining the warm spices of pumpkin pie with the irresistible crunch of gingersnap cookies.

These mini treats are perfect for holiday parties, gatherings, or whenever you need a quick and easy dessert that looks as good as it tastes. With a creamy pumpkin filling nestled in a crispy gingersnap crust, each bite is a little taste of fall.

Kitchen Equipment Needed

• Food processor (optional)
• Mixing bowls
• Muffin tin or mini tart molds
• Whisk or hand mixer
• Piping bag or spoon

Ingredients

For the Gingersnap Crust:

• 2 cups (200g) gingersnap cookies, finely crushed
• 4 tbsp (60g) unsalted butter, melted

For the Pumpkin Filling:

• 1 cup (240ml) pumpkin puree
• 1/2 cup (120ml) heavy cream
• 1/3 cup (65g) granulated sugar
• 1/4 cup (50g) brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp vanilla extract
• 1 large egg, beaten

For the Topping:

• Whipped cream
• Crushed gingersnaps (optional)

Directions

1. Prepare the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the crushed gingersnaps and melted butter until evenly coated. Press the mixture into the bottom and slightly up the sides of a greased mini muffin tin or tart molds. Bake for 5–7 minutes, then let cool.
2. Make the Filling: In a separate bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, vanilla extract, and beaten egg until smooth.
3. Fill the Crusts: Spoon or pipe the pumpkin filling into the prepared crusts, filling each about 3/4 full.
4. Bake: Return the filled crusts to the oven and bake for 12–15 minutes, or until the filling is set but slightly jiggly in the center.
5. Cool: Allow the bites to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
6. Top & Serve: Pipe a dollop of whipped cream onto each bite and garnish with crushed gingersnaps, if desired. Serve chilled or at room temperature.

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Nutrition (Per Bite, Approx. 1 of 24)

• Calories: 80
• Protein: 1g
• Carbohydrates: 10g
• Fat: 4g
• Fiber: 0.5g

Expert Tips

• For even crusts, use a small spoon or the bottom of a shot glass to press the gingersnap mixture into the molds.
• Chill the bites for at least an hour before serving for the best flavor and texture.
• Use store-bought gingersnaps to save time, or make your own if preferred.

FAQs

Can I make these ahead of time?
Yes! These bites can be made a day in advance. Store them in the refrigerator and add the whipped cream topping just before serving.

Can I use a different type of cookie for the crust?
Absolutely! Graham crackers, vanilla wafers, or even chocolate cookies can be substituted for gingersnaps.

Can I freeze these bites?
Yes, freeze them without the whipped cream topping for up to 2 months. Thaw in the refrigerator before serving.

Can I make this recipe gluten-free?
Yes, use gluten-free gingersnaps for the crust to make this recipe gluten-free.

Storing & Reheating

• Storage: Keep the bites in an airtight container in the refrigerator for up to 3 days.
• Reheating: These are best served cold or at room temperature, so reheating isn’t necessary.

Substitutions & Variations

• Dairy-Free: Substitute coconut cream for the heavy cream and use a non-dairy butter alternative.
• Spice Level: Adjust the amount of spices to match your preference or use a pre-made pumpkin pie spice blend.
• Decorative Garnishes: Add a drizzle of caramel sauce or a sprinkle of cinnamon for extra flair.

Gingersnap Pumpkin Pie Bites

Gingersnap Pumpkin Pie Bites are the ultimate bite-sized dessert, combining the warm spices of pumpkin pie with the irresistible crunch of gingersnap cookies.

Print Recipe Pin Recipe

Equipment

• - Food processor (optional)
• Mixing bowls
• - Muffin tin or mini tart molds
• - Whisk or hand mixer
• - Piping bag or spoon

Ingredients

  

• #### For the Gingersnap Crust:
• - 2 cups 200g gingersnap cookies, finely crushed
• - 4 tbsp 60g unsalted butter, melted
• #### For the Pumpkin Filling:
• - 1 cup 240ml pumpkin puree
• - 1/2 cup 120ml heavy cream
• - 1/3 cup 65g granulated sugar
• - 1/4 cup 50g brown sugar
• - 1 tsp ground cinnamon
• - 1/2 tsp ground ginger
• - 1/4 tsp ground nutmeg
• - 1/4 tsp ground cloves
• - 1/2 tsp vanilla extract
• - 1 large egg beaten
• #### For the Topping:
• - Whipped cream
• - Crushed gingersnaps optional

Instructions

 

• **Prepare the Crust:** Preheat the oven to 350°F (175°C). In a mixing bowl, combine the crushed gingersnaps and melted butter until evenly coated. Press the mixture into the bottom and slightly up the sides of a greased mini muffin tin or tart molds. Bake for 5–7 minutes, then let cool.
• **Make the Filling:** In a separate bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, vanilla extract, and beaten egg until smooth.
• **Fill the Crusts:** Spoon or pipe the pumpkin filling into the prepared crusts, filling each about 3/4 full.
• **Bake:** Return the filled crusts to the oven and bake for 12–15 minutes, or until the filling is set but slightly jiggly in the center.
• **Cool:** Allow the bites to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
• **Top & Serve:** Pipe a dollop of whipped cream onto each bite and garnish with crushed gingersnaps, if desired. Serve chilled or at room temperature.