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Pumpkin Pie with Gingersnap Topping


Pumpkin Pie with Gingersnap Topping

Pumpkin Pie with Gingersnap Topping

Stephanie Gallagher
This pumpkin pie recipe has a few things that make it uniquely delicious. The buttery-spiced gingersnap topping that adds wonderful texture and flavor to this pumpkin pie. In addition, a pinch of ancho chili powder adds a hint of spice that isn't really obvious; it just brings out the other spices in this incredible pumpkin pie.

If you like making your own crust, go for it. But there are plenty of decent pre-made crusts available. I like Trader Joe's frozen butter crust, as well as Wholly Wholesome's frozen deep dish pie crust for this pumpkin pie.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 8 servings


  • Pumpkin Pie
  • 15 oz. pumpkin puree
  • 3 large eggs
  • 1 cup light cream
  • 1/2 cup firmly-packed dark brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. mace
  • 1/8 tsp. ancho chili powder (optional)
  • 1 9-inch frozen pie crust, thawed according to package directions (or refrigerated pie crust for 9-inch pie)
  • Gingersnap Topping
  • 25 gingersnap cookies
  • 1/3 cup pecans
  • 3 Tbsp. brown sugar
  • 1/4 cup butter, melted


Preheat oven to 325 degrees F.
  • Whisk pumpkin, eggs and cream together. Stir in brown sugar, cinnamon, ginger, mace and chili powder. Pour into prepared pie shell. Place pumpkin pie on a baking sheet on the center rack of the oven. Bake 30 minutes.

  • Make topping: Place gingersnaps, pecans and brown sugar in a food processor, fitted with a metal blade. Pulse until the mixture turns into crumbs. Drizzle in melted butter, pulsing until crumbs get wet. Do not overmix.

  • Remove pie from oven, and sprinkle topping over pie. Return pie to oven, and bake another 25-35 minutes, until the pumpkin pie is set, and the crust and topping are browned. Let pumpkin pie cool completely 1-2 hours before serving.

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