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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1/2 (15-oz.) package refrigerated piecrusts
2 cups crushed gingersnaps (about 40 gingersnaps)
1 cup pecans, finely chopped
1/2 cup powdered sugar
1/4 cup butter, melted
1 (15-oz.) can pumpkin
1 (14-oz.) can sweetened condensed milk
2 large eggs, beaten
1/2 cup sour cream
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon ground ginger
Pecan Streusel
1/4 cup all-purpose flour
1/4 cup firmly packed dark brown sugar
2 tablespoons butter, melted
3/4 cup pecans, coarsely chopped
7 thin ginger cookies, halved
Ginger-Spice Topping
1 (8-oz.) container frozen whipped topping, thawed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Ground cinnamon
Preheat oven to 350. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust. Bake at 350 for 10 minutes. Let cool completely on a wire rack (about 30 minutes).
Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet. Bake at 350 for 30 minutes.
Prepare Pecan Streusel: Stir together flour, brown sugar, melted butter, and chopped pecans. Sprinkle around edge of crust. Bake 40 to 45 minutes or until set, shielding edges with aluminum foil during last 25 to 30 minutes of baking, if necessary. Insert ginger cookies around edge of crust. Let cool completely on a wire rack (about 1 hour). Dollop with Ginger-Spice Topping; dust with cinnamon.
Ginger-Spice Topping: Stir together thawed whipped topping, cinnamon, and ginger.
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PUMPKIN PIE SPECTACULAR
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1/2 (15-oz.) package refrigerated piecrusts
2 cups crushed gingersnaps (about 40 gingersnaps)
1 cup pecans, finely chopped
1/2 cup powdered sugar
1/4 cup butter, melted
1 (15-oz.) can pumpkin
1 (14-oz.) can sweetened condensed milk
2 large eggs, beaten
1/2 cup sour cream
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon ground ginger
Pecan Streusel
1/4 cup all-purpose flour
1/4 cup firmly packed dark brown sugar
2 tablespoons butter, melted
3/4 cup pecans, coarsely chopped
7 thin ginger cookies, halved
Ginger-Spice Topping
1 (8-oz.) container frozen whipped topping, thawed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Ground cinnamon
Preheat oven to 350. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust. Bake at 350 for 10 minutes. Let cool completely on a wire rack (about 30 minutes).
Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet. Bake at 350 for 30 minutes.
Prepare Pecan Streusel: Stir together flour, brown sugar, melted butter, and chopped pecans. Sprinkle around edge of crust. Bake 40 to 45 minutes or until set, shielding edges with aluminum foil during last 25 to 30 minutes of baking, if necessary. Insert ginger cookies around edge of crust. Let cool completely on a wire rack (about 1 hour). Dollop with Ginger-Spice Topping; dust with cinnamon.
Ginger-Spice Topping: Stir together thawed whipped topping, cinnamon, and ginger.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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