Pumpkin Pie Spectacular
Julie Peterson
A Southern Living Recipe
ingredients
- 1/2 (15-oz) pkg refrigerated pie crusts
- 2 cups crushed gingersnaps (about 40)
- 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 lg eggs, beaten
- 1/2 cup sour cream
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp ground ginger
- Pecan Streusel
- 7 thin ginger cookies, halved
- Ginger-Spice Topping, ground cinnamon
directions
Pumpkin Pie
- 1
Preheat oven to 350°. Fit pie crust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
- 2
Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of pie crust.
- 3
Bake at 350° for 10 minutes. Let cool completely on a wire rack (about 30 minutes).
- 4
Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet.
- 5
Bake at 350° for 30 minutes. Sprinkle Pecan Streusel 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.
Pecan Streusel
Stir together 1/4 cup all-purpose flour; 1/4 cup firmly packed dark brown sugar; 2 Tbsp melted butter; and 3/4 cup pecans, coarsely chopped.
Ginger-Spice Topping
Stir together 1 (8 oz) container frozen whipped topping, thawed; 1/4 tsp ground cinnamon; and 1/4 tsp ground ginger.
Source: SL
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