1 refrigerated pie crust (buy it OR make it yourself)
40 ginger snaps
1 C pecans, finely chopped
1/2 C powdered sugar
1/4 C butter, melted
1 medium to small size pumpkin pie, roasted
1 (14 oz.) can sweetened condensed milk
2 large eggs, beaten
1/2 C sour cream
1 t ground cinnamon
1/2 t vanilla extract
1/4 t ground ginger
Heat oven 350 degrees. Cut pumpkin if half, remove and discard seeds. Place each half down on a baking sheet, reserve some for topping. bake until tender, about 50 minutes. When cool, scoop out pulp, puree in food processor.
Fit piecrust into 9 inch deep-dish pie plate, fold edges under, crimp. Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and sides of crust. Bake for 10 minutes. Let cool completely on a wire rack.
Stir together pumpkin and next six ingredients, food processor can be used to do this. Pour into prepared crust. Place pie on aluminum foil lined baking sheet. Bake for 30 minutes. Spinkle remaining pecan mixture on top. Bake 40 minutes or until set
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