Gingersnap and Pecan Layered Pumpkin Pie

5 from 1 vote

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

Prep Time20

Active Time1 10

Total Time1 30

Course: Dessert

Cuisine: American

Yield: servings

Calories: 741cal

Author: Melissa

Materials

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 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

Nutrition