Gingersnap Pumpkin Pie with Praline Crunch | Mrs. Wages

Gingersnap Pumpkin Pie with Pecan Praline Crunch

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Along with winter squashes and pumpkins, pecans are ready for harvest come autumn. Here I’ve taken a traditional pumpkin pie filling, cradled it in a zesty, spicy gingersnap crust, and adorned it with buttery, crunchy pecans. It’s a seasonal pie with zip, zing, zest, crunch, creaminess, and every other delicious adjective you can imagine!

  

  • Yields: One 9-inch pie
Gingersnap Pumpkin Pie with Praline Crunch | Mrs. Wages

Ingredients

Gingersnap crust

10 ounces gingersnap cookies, crushed*

6 Tbsp butter, melted

Filling

2 cups pumpkin puree

3/4 cup light brown sugar

1/2 tsp ground cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

1 tsp salt

3/4 cup heavy cream

1/2 cup milk

2 eggs, beaten

2 tsp vanilla extract

Pecan Praline topping

1/2 cup toasted pecans, coarsely chopped

3 Tbsp butter, melted

2 Tbsp sugar

1/2 tsp salt

1/4 tsp ground cloves

Directions

Gingersnap Crust

1Preheat the oven to 350°F degrees.

2Lightly butter a 9-inch pie pan or springform pan. Set aside.

3Combine the crushed gingersnaps and melted butter in a medium-sized mixing bowl. Stir until fully mixed.

4Press the mixture into a pie or springform pan, covering the bottom fully and pressing crumbs halfway up the sides of the pan.

5Bake the crust 10 minutes.

6Cool completely before filling.

Prepare the filling

1Combine all of the filling ingredients in a medium-sized mixing bowl.

2Whisk until well incorporated.

Prepare the pecan praline topping

1Combine all of the topping ingredients in a small-sized mixing bowl.

2Using a mixing spoon, stir until the pecan pieces are evenly coated with the butter and spices. Set aside.

Assemble the pie

1Pour the filling into the prepared gingersnap piecrust.

2Bake at 350°F degrees for 45 minutes. If you are baking this in a springform pan, place a rimmed baking sheet beneath the pan.

3Remove the pie from the oven, leaving the oven on. Sprinkle the pecan praline topping evenly across the surface of the pie.

4Return the pie to the oven. Continue baking for 30 minutes, until the pecan pieces have browned slightly and the filling has set.

5Cool at least 1 hour before serving.

*The cookies can be crushed by either a food processor or by placing them in a plastic bag and running a rolling pin over it.

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Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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