Molasses Pumpkin Pecan Ginger Pie. OMG. It was gone in seconds. Great pie for Thanksgiving. Your family will love it.
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
Molasses Pumpkin Pecan Ginger Pie
A rich pecan pie with a pumpkin base and a gingersnap/walnut crust.
- 1-1/2 cups finely ground ginger snap cookie crumbs (about 10 gingersnap cookies)
- 3/4 cup finely chopped walnuts
- 6 tablespoons softened butter
- 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 Grandma's Original Molasses All Natural (Unsulphured)
- 1 16-ounce can Libby's canned pumpkin
- 3 large eggs
- 1 cup Eagle Brand Condensed Milk
- 1/2 cup Dark Karo Corn Syrup
- 1-1/2 cup broken pecans
Preheat oven to 375F 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 375F degree oven.
- Let cool before 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 400F degree oven for 40 minutes.
When done, a knife inserted in the center should come out clean.
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.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Cut in 8 Pieces
Cut in 12 Pieces
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