Molasses Pumpkin Pecan Ginger Pie. OMG. It was gone in seconds. Great pie for Thanksgiving. Your family will love it.
Molasses Pumpkin Pecan Ginger Pie in a gingersnap cookie crust, no less. Amazing.
Don here. I'm the pie maker in the family. Today, I'm giving you 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.
New Pie a Winner
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 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 in 2011. No prize, just bragging rights. Try it and see if you agree.
What You Need
You will need a food processor, knives, measuring cups and spoons, pie plate and a pie shield for this recipe. 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 Ginger Pie Recipe
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
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
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