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
Ingredients:
- 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
