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5 from 1 vote

Pumpkin Gingersnap Pie

Ingredients

  • Basic Pumpkin Pie use your favorite if you have one
  • 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
  • frozen pie crust
  • Topping:
  • 1 cup Gingersnaps
  • 1/2 cup Pecans

Instructions

  • Preheat oven to 425 F.
  • Mix all the ingredients together and pour into the 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.
  • 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!