Recipe Idea: Molasses Pumpkin Pecan Ginger Pie in a Gingersnap Cookie Crust
Don here, giving you a recipe for a new kind of Pumpkin Pie, Molasses Pumpkin Pecan Ginger Pie. I’m the pie maker in the family. With Thanksgiving right around the corner, I wanted to offer you an alternative to plain ole Pumpkin Pie.
Every can of pumpkin in the grocery store has a pumpkin pie recipe on the back. They are pretty much the same, simple to prepare and quite tasty. But longing for something special a couple years ago, I found some recipes that looked like they would be good if combined. The Molasses Pumpkin Pecan Ginger Pie in a Gingersnap Cookie Crust didn’t even need whipped cream! It was absolutely scrumptious.
Others agreed that this was an outstandingly delicious pie. It took second place at the Friendly City Co-op Pie Showdown on Saturday, November 19, 2011. No prize, just bragging rights. Try it and see if you agree.
Read on for recipe and nutrition…
- 1-1/2 cups finely ground ginger snap cookie crumbs (about 10 gingersnap cookies)
- 3/4 cup finely chopped walnuts
- 6 tablespoons softened butter
- [b]Pie Filling[/b]
- 1 cup brown sugar
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/3 cup [url href=”http://amzn.to/1QyVTqD” target=”_blank”]Grandma’s Original Molasses All Natural, Unsulphured[/url]
- 1 16 ounce can [url href=”http://amzn.to/1MsDCHo” target=”_blank”]Libby’s canned pumpkin[/url]
- 3 large eggs
- 1 cup [url href=”http://amzn.to/1QyUNed” target=”_blank”]Eagle Brand Condensed Milk[/url]
- 1/2 cup [url href=”http://amzn.to/1QyVi87″ target=”_blank”]Dark Karo Corn Syrup[/url]
- 1-1/2 cup [url href=”http://amzn.to/1QyVuUV” target=”_blank”]broken pecans[/url]
- Break up the gingersnaps and put the pieces in a food processor together with the walnuts and process until the ginger snaps and walnuts are finely chopped.
- Add the butter and process in short bursts until the mixture comes together.
- Press the crust mixture into a 9 inch pie tin.
- Bake for 5 minutes in a preheated 375F degree oven.
- Let cool before filling.
- Mix all the dry ingredients together.
- Beat in the molasses and pumpkin.
- Add the eggs one at a time, beating well after each egg.
- Stir in the milk until the mixture is well blended.
- Pour into the pie crust.
- Use a pie crust shield or cover the edges of the crust with foil as they burn easily.
- Bake in the center of a 400F degree oven for 40 minutes.
- A knife inserted in the center should come out clean.
- Combine the pecans and the corn syrup and spread evenly over the cooled pie.
- Leave the crust covered to prevent it over cooking.
- Broil about 4 inches from the broiler for a few minutes until its bubbly.
- Be careful! It will burn easily.
- Let the pie cool, slice and serve.
- If you wish, add a dollop of whipped cream or a small scoop of ice cream. I think the pie alone will be rich enough after a classic Thanksgiving or Christmas dinner so no whipped cream is needed.