Wow! This 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! Seriously! This is one wickedly good Pumpkin Pie.
Starting off with a refrigerated pie crust is a huge time saver. But, if you want an easy homemade crust, I’ve gottcha covered. Here’s a link to the easiest flaky no roll pie crust, ever!
With so many delicious layers of flavor, this will be the show stopper of your Thanksgiving dinner.
Here’s your handy, dandy printable:
Gingersnap and Pecan Layered Pumpkin Pie
Delicious layers of flavor will make this pumpkin pie a show stopper
- Cook Time: 70
- Total Time: 1 hour 10 minutes
- 1 refrigerated pie crust
- 3 cups of crushed gingersnaps
- 1 cup of chopped pecans
- 1/2 cup powdered sugar
- 1/4 cup melted butter
- 1 can of pumpkin puree – 15 oz.
- 1 can of sweetened condensed milk – 14 oz.
- 2 large eggs
- 1/2 cup of sour cream
- 1/2 tsp. vanilla extract
- 1/4 tsp. ground ginger
- 1/4 cup of all-purpose flour
- 1/4 cup of brown sugar
- 2 Tbsp. melted butter
- Preheat the oven to 350 degrees
- Line a pie plate with the refrigerated 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 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 aluminium foil for the last 30 minutes
- Optional toppings – whipped topping and cinnamon
~Melissa – KidFriendlyThingsToDo.com