Pumpkin Pie Spectacular

Photo: Jennifer Davick; Styling: Vanessa McNeil Rocchio

Vivian Chateau, Mobile, Alabama, Southern Living NOVEMBER 2009


½(15-oz.) package refrigerated piecrusts
2cups crushed gingersnaps (about 40 gingersnaps)
1cup pecans, finely chopped
½cup powdered sugar
¼cup butter, melted
1(15-oz.) can pumpkin
1(14-oz.) can sweetened condensed milk
2large eggs, beaten
½cup sour cream
1teaspoon ground cinnamon
½teaspoon vanilla extract
¼teaspoon ground ginger
7thin ginger cookies halved
Pecan Streusel
Ginger-Spice Topping, ground cinnamon


1. Preheat oven to 350°. Fit piecrust 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 piecrust. 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. Note: We tested with Anna's Ginger Thins.

Source: MyRecipes