PUMPKIN PIE SPECTACULAR

By stepjo7269

Vivian Chateau, Mobile, Alabama, Southern Living, NOVEMBER 2009

Ingredients

• Directions:
• 1/2 1/2 1/2 (15-oz.) package refrigerated piecrusts
• 2 2 40 cups crushed gingersnaps (about 40 gingersnaps)
• 1 1 1 cup pecans, finely chopped
• 1/2 1/2 1/2 cup powdered sugar
• 1/4 1/4 1/4 cup butter, melted
• 1 1 1 (15-oz.) can pumpkin
• 1 1 1 (14-oz.) can sweetened condensed milk
• 2 2 2 large eggs, beaten
• 1/2 1/2 1/2 cup sour cream
• 1 1 1 teaspoon ground cinnamon
• 1/2 1/2 1/2 teaspoon vanilla extract
• 1/4 1/4 1/4 teaspoon ground ginger
• Pecan Streusel
• 7 7 7 thin ginger cookies, halved
• Ginger-Spice Topping, ground cinnamon
• 1 1. to 350°. 9-inch to 350°. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
• 2 2. 3 1/2 together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust.
• 3 3. 350° 10 30 350° for 10 minutes. Let cool completely on a wire rack (about 30 minutes).
• 4 4. 6 Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet.
• Pecan Streusel:
• 1/4 1/4 1/4 cup all-purpose flour
• 1/4 1/4 1/4 cup firmly packed dark brown sugar
• 2 2 2 tablespoons butter, melted
• 3/4 3/4 3/4 cup pecans, coarsely chopped
• Directions:
• Stir together flour, brown sugar, melted butter, and chopped pecans.
• Ginger-Spice Topping, ground cinnamon:
• 1 1 1 (8-oz.) container frozen whipped topping, thawed
• 1/4 1/4 1/4 teaspoon ground cinnamon
• 1/4 1/4 1/4 teaspoon ground ginger
• Directions:
• Stir together thawed whipped topping, cinnamon, and ginger.
• 3 Makes 3 cups

Details

Servings 8

Preparation

Step 1

Note: We tested with Anna's Ginger Thins.