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–+ servings
pumpkin pie with gingersnap and pecan crumble is easy to make and a lovely fall pie! #recipes #pie #gingersnap #pumpkin
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Pumpkin Gingersnap Pie

Course Dessert
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 385kcal

Equipment

  • 1 deep dish pie pan

Ingredients

Filling

  • 3/4 cup sugar
  • 1 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 2 cups pumpkin puree this is the same as a 15 oz. can if you want to use that
  • 1 cup half and half
  • 2 eggs
  • 1 frozen pie crust (deep dish is best but not necessary)

Topping

  • 1 cup Gingersnaps
  • 1/2 cup Pecans

Instructions

  • Preheat oven to 425 F.
  • Mix all the ingredients together and pour into a deep dish pie shell.
  • Bake for 15 minutes, then reduce temperature to 350 F and continue baking for 40 minutes.
  • While baking, pulverize your gingersnaps and pecans together in a blender or food processor.
  • When the pie is just set (near the end of the 40 minutes at 350 F), add the topping.
  • Continue baking until golden brown, about 5-10 more minutes.
  • Let cool before cutting.
  • Yum!

Nutrition

Calories: 385kcal | Carbohydrates: 51g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.004g | Cholesterol: 52mg | Sodium: 335mg | Potassium: 288mg | Fiber: 3g | Sugar: 25g | Vitamin A: 9.705IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 3mg