Gingersnap and Pecan Layered Pumpkin Pie

This Pumpkin Pie Recipe has it all! Sour cream and pumpkin batter. Pecan and gingersnap streusel! Seriously amazing pie.

Delicious layers of flavor will make this pumpkin pie a show stopper


  • 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


  1. Preheat the oven to 350 degrees
  2. Line a pie plate with the refrigerated pie crust
  3. Fold and crimp the edges over
  4. In a large bowl, mix the gingersnaps, pecans, powdered sugar and 1/4 cup of melted butter
  5. Add only 2 cups of the gingersnap mixture to the pie crust – spreading out to cover edges and bottom
  6. In a separate large bowl, Mix the pumpkin puree, milk, eggs, sour cream, extract, and ginger
  7. Pour the pumpkin mixture over the gingersnap mixture
  8. Bake for 30 minutes
  9. Add to the leftover gingersnap mixture, flour, brown sugar, and 2 Tbsp. of melted butter – mix together until it is crumbly
  10. 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
  11. If the crust is getting too brown, cover the crust with aluminium foil for the last 30 minutes
  12. Optional toppings – whipped topping and cinnamon