The Ultimate Pumpkin Pie

Posted by on Wednesday, November 18th, 2015

ulitmate pumpkin pie

Alright folks, this pumpkin pie is to die for and rounds out my fall menu quite nicely.  Refrigerated pastry crust teams up with a gingersnap crust for a delicious foundation for the perfect pumpkin pie.

  • 1 refrigerated pie crust
  • 2  cups  crushed gingersnaps (about 40 gingersnaps)
  • 1  cup  pecans, finely chopped
  • 1/2  cup  sugar
  • 1/4  cup  butter, melted
  • 1  (15-oz.) can pumpkin
  • 1  (14-oz.) can sweetened condensed milk
  • 2  large eggs, beaten
  • 1/2  cup  sour cream
  • 1  teaspoon  ground cinnamon
  • 1/2  teaspoon  vanilla extract
  • 1/4  teaspoon  ground ginger

Preheat oven to 350°. Place piecrust into a 9-inch deep-dish pie plate according to package direction, fold edges and flute.

Mix together crushed gingersnaps, pecans, sugar, and butter. Reserve 2/3 cup mixture for garnish when serving.  Press mixture on bottom and up sides of piecrust.

Bake at 350° for 10 minutes. Remove double crust from oven and let cool about 30 minutes.

Stir together pumpkin, condensed milk, eggs, sour cream, cinnamon, ginger, and vanilla until well blended. Pour into prepared crust.

Bake at 350° for 30 minutes. Sprinkle Pecan Streusel around edge of crust. Bake 40 to 45 minutes or until set, shielding edges of pie with foil during last 20 minutes of baking.

Serve pie warm with a dollop of real whipping cream sprinkled with cinnamon.  Garnish pie with reserved gingersnap crumbs.

Printable Recipe

The Ultimate Pumpkin Pie

Filed in Pies and Cakes,Thanksgiving | 9 responses so far

9 Responses to “The Ultimate Pumpkin Pie”

  1. Denise Youngon 08 Oct 2012 at 7:20 pm 1

    I LOVE anything pumpkin, I want to make this.
    I have a question, what size cream cheese do you use??
    Thanks a bunch!
    Love you page….Denise

  2. Denise Youngon 08 Oct 2012 at 7:21 pm 2

    Sorry, I posted this on the wrong recipe, I meant it for the Pumpkin Chess Squares…..

  3. Taraon 09 Oct 2012 at 6:44 am 3

    HI Denise, I use an 8 oz size of cream cheese. More cheese, better squares :)

  4. Taraon 09 Oct 2012 at 6:45 am 4

    Hi Denise I use an 8 oz size pack of cream cheese. Thanks :)

  5. Pamela Tskeshigeon 02 Nov 2012 at 10:39 pm 5

    I have a question about the total amount of cooking time. You first cook it for 30 minutes and then you sprinkle on ginger snap crumbs. Do you continue cooking for total of 40 minutes, that is 10 more minutes or for a total of 70 minutes? The first 30 minutes and then a second 40 minutes??

  6. Pamela Takeshigeon 02 Nov 2012 at 11:06 pm 6

    I have been trying to follow you on Facebook and Pinterest, but somehow or the other when I click on those buttons above I don’t get taken to your Facebook or Pinterest site for some reason. What would be the exact names that I should search for?

  7. Taraon 03 Nov 2012 at 10:56 am 7

    Pamela you can look me up as Taracooks.com on Facebook and Pinterest. I will have the IT guy check out the links here on the blog.

  8. Taraon 03 Nov 2012 at 10:58 am 8

    https://www.facebook.com/TaraCooks try this link for Facebook,
    http://pinterest.com/tara_beard/ to follow me on Pinterest, and I have a Taracooks.com board there.

  9. Pamela Takeshigeon 04 Nov 2012 at 5:47 pm 9

    I looked up with you on Pinterest but no matter how many times I clicked that Facebook link, it doesn’t take me anywhere, except my own Facebook page.

    Also I had a question above about the cooking times for the pumpkin pie. Is it a total of about 70 minutes?

    I am making your pumpkin pie this Thanksgiving!

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