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Molasses Pumpkin Pecan Ginger Pie

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Molasses Pumpkin Pecan Ginger Pie

Molasses Pumpkin Pecan Ginger Pie

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.

The Molasses Pumpkin Pecan Ginger Pie was a hit! Second place winner and they ate it all up!

The Molasses Pumpkin Pecan Ginger Pie was a hit! Second place winner and they ate it all up!

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…

Molasses Pumpkin Pecan Ginger Pie
Author: Don Crawford/Chicago Junior League/Southern Family Recipes
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • [b]Crust[/b]
  • 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=”https://amzn.to/1QyVTqD” target=”_blank”]Grandma’s Original Molasses All Natural, Unsulphured[/url]
  • 1 16 ounce can [url href=”https://amzn.to/1MsDCHo” target=”_blank”]Libby’s canned pumpkin[/url]
  • 3 large eggs
  • 1 cup [url href=”https://amzn.to/1QyUNed” target=”_blank”]Eagle Brand Condensed Milk[/url]
  • [b]Topping[/b]
  • 1/2 cup [url href=”https://amzn.to/1QyVi87″ target=”_blank”]Dark Karo Corn Syrup[/url]
  • 1-1/2 cup [url href=”https://amzn.to/1QyVuUV” target=”_blank”]broken pecans[/url]
Instructions
[b]Crust[/b]
  1. 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.
  2. Add the butter and process in short bursts until the mixture comes together.
  3. Press the crust mixture into a 9 inch pie tin.
  4. Bake for 5 minutes in a preheated 375F degree oven.
  5. Let cool before filling.
[b]Filling[/b]
  1. Mix all the dry ingredients together.
  2. Beat in the molasses and pumpkin.
  3. Add the eggs one at a time, beating well after each egg.
  4. Stir in the milk until the mixture is well blended.
  5. Pour into the pie crust.
  6. Use a pie crust shield or cover the edges of the crust with foil as they burn easily.
  7. Bake in the center of a 400F degree oven for 40 minutes.
  8. A knife inserted in the center should come out clean.
[b]Topping[/b]
  1. Combine the pecans and the corn syrup and spread evenly over the cooled pie.
  2. Leave the crust covered to prevent it over cooking.
  3. Broil about 4 inches from the broiler for a few minutes until its bubbly.
  4. Be careful! It will burn easily.
  5. Let the pie cool, slice and serve.
  6. 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.
Molasses Pumpkin Pecan Ginger Pie Nutrition Label. Each serving is 1/8th a pie.

Molasses Pumpkin Pecan Ginger Pie Nutrition Label. Each serving is 1/8th a pie.

Want fewer calories? Cut it in 12 pieces. Molasses Pumpkin Pecan Ginger Pie Nutrition Label. Each serving is 1/12th the pie.

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