Molasses Pumpkin Pecan Pie With Gingersnap Cookie Crust

A rich pecan pie with a pumpkin base and a gingersnap/walnut crust.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert, Pie

Cuisine: American

Keyword: Molasses Pumpkin Pecan Ginger Pie, Pecan Pie, pumpkin pie

Servings:

Calories: 387kcal

Author: Kathy Owen

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

Get Recipe Ingredients

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.

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.

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.