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Pumpkin Pie With Gingersnap Crust
Ingredients
Directions
For the Crust
6 oz
gingersnaps, finely ground
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0.5 c
pecans, finely ground
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3 tbsp
light brown sugar, packed
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3 tbsp
unsalted butter, melted
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For the Filling
15 oz
canned pumpkin
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0.75 c
brown sugar, packed
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1 c
heavy cream
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2 lg
eggs
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1 tsp
vanilla
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1.25 tsp
cinnamon
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0.75 tsp
ground ginger
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0.25 tsp
nutmeg
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0.25 tsp
allspice
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0.25 tsp
salt
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Topping (optional):
0.33 c
toasted pecans, chopped
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0.33 c
toffee bits (such as Skor)
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0
whipped cream, to serve
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Pumpkin Pie With Gingersnap Crust

Pumpkin pie tastes awesome with a gingersnap crust (and it’s easier than a regular pie crust!). This is a perfect, traditional pumpkin pie—and you can opt for an optional sprinkle of toasted pecans and toffee bits to really take it over the top.

8-10 servings

For the crust
  1. Preheat the oven to 350°F.
  2. Mix all of the crust ingredients in a bowl. Press evenly onto the bottom and up the sides of a 9-inch pie plate (if you use a pie plate with a removable bottom, place it on a baking sheet).
  3. Bake 10 minutes. Cool completely on a wire rack. Leave the oven on for the pie.
For the Pie
  1. Whisk all filling ingredients in a large bowl and pour into the cooled crust.
  2. Bake at 350 degrees for 45 to 50 minutes or until the pie is just set in the middle (it will still jiggle a little, but a knife inserted into the middle will come out custardy, not liquidy).
For The toffee pecan topping
  1. When the pie is done, sprinkle toasted pecans and toffee bits in a wide border around the edge of the hot pie. Cool the pie completely on a wire rack before slicing. Serve with whipped cream.

Recipe by Tara Tuckwiller