The perfect Thanksgiving dessert is a molasses pumpkin pecan pie with a gingersnaps cookie crust. Trust me, your friends and family will love it.
Molasses Pumpkin Pecan Pie With Gingersnap Cookie Crust
I'm the pie maker in the family and today I have a recipe for a new kind of pumpkin pie. My family loved it. I think yours will too. With Thanksgiving right around the corner, you might want 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 few years ago, I found some recipes that looked like they would be good if combined.
The Molasses Pumpkin Pecan Pie in a Gingersnap Cookie Crust didn't need whipped cream, ice cream, or any other embellishments. It was absolutely scrumptious. Others agreed that this was an outstandingly delicious pie.
What You Need
For this recipe, you will need a food processor, knives, measuring cups and spoons, a pie plate, and a pie shield. Whatever you buy, be sure to buy the best so it lasts a lifetime. But what you really want is a great coffee maker, right?
Molasses Pumpkin Pecan Pie
Ingredients
Crust
- 1-½ cups finely ground ginger snap cookie crumbs about 10 gingersnap cookies; use gluten free for a GF crust
- ¾ cup finely chopped walnuts
- 6 tablespoons softened butter
Filling
- 1 cup brown sugar
- 1 tablespoon flour use gluten free for a GF pie
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ⅓ cup Grandma's Original Molasses All Natural Unsulphured
- 1 16-ounce can Libby's canned pumpkin
- 3 large eggs
- 1 cup Eagle Brand Condensed Milk
Topping
- ½ cup Dark Karo Corn Syrup
- 1-½ cup broken pecans
Directions
Crust
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Preheat oven to 375°F degrees.
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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.
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Add the butter and process in short bursts until the mixture comes together.
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Press the crust mixture into a 9 inch pie tin.
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Bake for 5 minutes in a 375°F degree oven.
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Let cool before filling.
Filling
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Increase oven temperature to 400F degrees.
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Mix all the dry ingredients together.
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Beat in the molasses and pumpkin.
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Add the eggs one at a time, beating well after each egg.
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Stir in the milk until the mixture is well blended.
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Pour into the pie crust.
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Use a pie crust shield or cover the edges of the crust with foil because they burn easily.
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Bake in the center of a 400°F degree oven for 40 minutes.
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When done, a knife inserted in the center should come out clean.
Topping
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Change the oven from bake to broil (high).
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Combine the pecans and the corn syrup and spread evenly over the cooled pie.
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Leave the crust covered to prevent it over cooking.
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Broil about 4 inches from the broiler for a few minutes (2-5) until its bubbly.
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Be careful! It will burn easily.
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Let the pie cool, slice and serve.
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If you wish, add a dollop of whipped cream or a small scoop of ice cream. I think the pie alone is rich enough after a classic Thanksgiving or Christmas dinner so no whipped cream is needed.
Molasses Pumpkin Pecan Pie With Gingersnap Cookie Crust
A rich pecan pie with a pumpkin base and a gingersnap/walnut crust.
Author: Recipe Idea Shop
Ingredients
Crust
- 1-½ cups finely ground ginger snap cookie crumbs about 10 gingersnap cookies; use gluten free for a GF crust
- ¾ cup finely chopped walnuts
- 6 tablespoons softened butter
Filling
- 1 cup brown sugar
- 1 tablespoon flour use gluten free for a GF pie
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ⅓ cup Grandma's Original Molasses All Natural Unsulphured
- 1 16-ounce can Libby's canned pumpkin
- 3 large eggs
- 1 cup Eagle Brand Condensed Milk
Topping
- ½ cup Dark Karo Corn Syrup
- 1-½ cup broken pecans
Instructions
Crust
- Preheat oven to 375°F degrees.
- 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 375°F degree oven.
- Let cool before filling.
Filling
- Increase oven temperature to 400F degrees.
- 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 because they burn easily.
- Bake in the center of a 400°F degree oven for 40 minutes.
- When done, a knife inserted in the center should come out clean.
Topping
- Change the oven from bake to broil (high).
- 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 (2-5) 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 is rich enough after a classic Thanksgiving or Christmas dinner so no whipped cream is needed.
Nutrition (may vary depending on ingredients and amounts used)
Calories: 387kcal | Carbohydrates: 56g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 247mg | Potassium: 350mg | Fiber: 1g | Sugar: 51g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 2mg
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More Pie Recipes To Try
- Chocolate Pecan Pie (Derby Pie)
- Don’s Famous Favorite Pecan Pie
- Libby’s Pumpkin Pie
- Roasted Pumpkin Pie
- Sweet Potato Bourbon Pie
- Sweet Gluten Free Pie Crust
