This Gingersnap Pumpkin Pie has it all. Not only does it have the spiciness of ginger and the nutty pecan taste…it also has sour cream in the batter to make it creamy and moist. This Pumpkin Pie with a twist is a keeper.
Gingersnap Pumpkin Pie
Starting off with a refrigerated pie crust is a huge time saver. But, if you want an easy homemade crust, I’ve got you covered. Here’s a link to the easiest flaky no roll pie crust, ever.
If you are looking for Thanksgiving desserts, then you might like my recipe for Pumpkin Dump Cake, Pumpkin Souffle’ recipe, Pumpkin Roll Recipe
Things I love about this pumpkin pie recipe
- The combination of the gingersnap crust and pumpkin pie is such a delicious twist on the classic pumpkin pie
- It’s easy to make
- Ingredients are easy to find at your local grocery store
- It’s the perfect dessert for Thanksgiving and Christmas holiday dinners
- This pie is a real show-stopper
- I love how the gingersnap layer and pumpkin layer blend with each other to form a moist and rich brown design in the pie
FAQs
Make Ahead and Storage:
How long will Pumpkin Pie Last?
Pumpkin pie can last 2 hours on the counter and up to 4 days in the refrigerator
Can I make Pumpkin Pie in Advance?
The best time to make a pumpkin pie would be the morning of your dinner or holiday party. Let it cool off on the counter for a couple of hours and then transfer it into the refrigerator
How do I Store Pumpkin Pie?
Loosely covered in the refrigerator
How can you tell when Pumpkin Pie is done?
The center should be jiggly but not liquid. It will continue to firm up as it cools off
Tips and Tricks:
- Avoid cracks in your pie by not over-whisking the eggs and tapping the pie down on the counter to release air bubbles
- Don’t over-bake your pie
- Test for doneness by giving the by a slight wiggle. The center should be jiggly but not liquid
- The pie will continue to set up as it cools on the counter
- cover the entire pie with streusel OR just mound it around the outside edge to leave the center only pumpkin
If you’re ready to make this pie, lets’ make sure that you have everything you’ll need:
- Refrigerated pie crust – or make your own homemade pie crust
- Crushed gingersnap cookies – Crush these in a food processor or a blender
- Chopped pecans – these add a delicious crunch to the pie and topping
- Powdered sugar – This will be to help make the gingersnap layer and streusel on top
- melted butter – I use unsalted butter
- Pumpkin puree – This will be used in the pumpkin pie layer
- sweetened condensed milk – mixed with the pumpkin puree, this will sweeten the pumpkin layer
- Large eggs – eggs provide structure, color, and leavening
- sour cream – This will add creaminess to the pie even more than milk would
- vanilla extract
- ground ginger – find this in the baking aisle of your grocery store
- All-purpose flour – This will be used to make the streusel topping
- brown sugar – a great sweetener for the topping
- Melted butter – binds the streusel topping together
How do I make this Gingersnap Pumpkin Pie?
- Preheat the oven to 350 degrees
- Line a pie plate with the pie crust
- Fold and crimp the edges over
- In a large bowl, mix the gingersnaps, pecans, powdered sugar, and 1/4 cup of melted butter
- Add only 2 cups of the gingersnap mixture to the pie crust – spreading out to cover the edges and bottom
- In a separate large bowl, Mix the pumpkin puree, milk, eggs, sour cream, extract, and ginger
- Pour the pumpkin mixture over the gingersnap mixture
- Bake for 30 minutes
- Add to the leftover gingersnap mixture, flour, brown sugar, and 2 Tbsp. of melted butter – mix together until it is crumbly
- Add the Streusel (gingersnap and pecan) mixture to the edges of the pumpkin pie, and bake for another 40-45 minutes – or until the pie has set
- If the crust is getting too brown, cover the crust with aluminum foil for the last 30 minutes
- Optional toppings – whipped topping and cinnamon
More Pie Recipes
Custard Peanut Butter Pie Recipe
Gingersnap and Pecan Layered Pumpkin Pie
Delicious layers of flavor will make this pumpkin pie a show stopper
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Servings: 8 servings
Calories: 741cal
Ingredients
- 1 refrigerated pie crust – or make your own homemade pie crust
- 3 cups crushed gingersnaps
- 1 cup chopped pecans
- ½ cup powdered sugar
- ¼ cup melted butter
- 1 15 oz. pumpkin puree
- 1 14 oz. sweetened condensed milk
- 2 large eggs
- ½ cup sour cream
- ½ tsp. vanilla extract
- ¼ tsp. ground ginger
- ¼ cup flour all-purpose
- ¼ cup brown sugar
- 2 Tbsp. butter melted
Instructions
- Preheat the oven to 350 degrees
- Line a pie plate with the pie crust
- Fold and crimp the edges over
- In a large bowl, mix the gingersnaps, pecans, powdered sugar, and 1/4 cup of melted butter
- Add only 2 cups of the gingersnap mixture to the pie crust – spreading out to cover the edges and bottom
- In a separate large bowl, Mix the pumpkin puree, milk, eggs, sour cream, extract, and ginger
- Pour the pumpkin mixture over the gingersnap mixture
- Bake for 30 minutes
- In a medium-sized bowl, add the leftover gingersnap mixture to the flour, brown sugar, and 2 Tbsp. of melted butter – mix together until it is crumbly
- Add the Streusel (gingersnap and pecan) mixture to the edges of the pumpkin pie (or to the center leaving the edges alone), and bake for another 40-45 minutes – or until the pie has set
- If the crust is getting too brown, cover the crust with aluminum foil for the last 30 minutes
- Optional toppings – whipped topping and cinnamon
Notes
nutrition facts are only an estimate
How long will Pumpkin Pie Last?
Pumpkin pie can last 2 hours on the counter and up to 4 days in the refrigeratorCan I make Pumpkin Pie in Advance?
The best time to make a pumpkin pie would be the morning of your dinner or holiday party. Let it cool off on the counter for a couple of hours and then transfer it into the refrigeratorHow do I Store Pumpkin Pie?
Loosely covered in the refrigerator How can you tell when Pumpkin Pie is done? The center should be jiggly but not liquid. It will continue to firm up as it cools off.Tips and Tricks:
- Avoid cracks in your pie by not over-whisking the eggs and tapping the pie down on the counter to release air bubbles
- Don’t over-bake your pie
- Test for doneness by giving the by a slight wiggle. The center should be jiggly but not liquid
- The pie will continue to set up as it cools on the counter
- cover the entire pie with streusel OR just mound it around the outside edge to leave the center only pumpkin
Nutrition
Calories: 741cal | Carbohydrates: 84g | Protein: 11g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 506mg | Potassium: 131mg | Fiber: 5g | Sugar: 45g | Vitamin A: 454IU | Vitamin C: 0.3mg | Calcium: 104mg | Iron: 1mg
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~Melissa – KidFriendlyThingsToDo.com
