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Triple Ginger Pumpkin Pie

Spice up your traditional pumpkin pie this year using our Triple Ginger Cookie Thins as a crust! Check out how simple the recipe is and make for your friends and family this Thanksgiving!

Pumpkin Pie made with Dewey's Triple Ginger Cookie Thins


For Crust:
7 oz (or a little less than one box) of Triple Ginger Moravian Cookie Thins
1/4 C Sugar
6 Tbsp Butter

For Filling:
3/4 C Sugar
1 1/2 Tsp Pumpkin Pie Spice
1/2 Tsp Salt
1 Can Pumpkin (15 oz)
1 Can Evaporated Milk
2 Eggs

Using a food processor, blend Triple Ginger Moravian Cookie Thins into crumbs resembling sand (you can process the cookies less for a more homemade feel). Mix crumbs with sugar and butter and press into the bottom and sides of a pie dish. Bake at 425 degrees for 5-7 minutes.

Mix filling ingredients until smooth and pour into baked pie crust. Bake at 425 degrees for 15 minutes, then reduce temperature to 350 degrees and bake an additional 40 to 50 minutes until set. Cool for 2 hours and enjoy!