Pecan Gingersnap Pumpkin Pie

Pin It

Print or download (PDF)

• Home
• Recipes
• Desserts
• Pecan Gingersnap Pumpkin Pie

• Pie Crust
• 1 ⅓ cups all-purpose flour
• Measure flour into a large bowl.
• 1 teaspoon salt
• ½ cup vegetable shortening
• Add the salt and shortening.
• Using two dull butter knives or a pastry blender, blend the flour, salt and shortening until the shortening is the size of peas.
• 6 tablespoons ice cold water
• Fill a wide-mouthed glass with ice. Add water to the top. Measure or pour the ice cold water into the flour mixture. Using a spatula or your hands, mix the water into the flour to form a large ball of dough. You may need to add an extra tablespoon of water if you have excess flour. If you added too much water, add additional flour until the dough is well formed but not too sticky. Handle and mix the dough as little as possible.
• Form dough into a disc and wrap in wax paper. Put wrapped dough in the freezer for 10 minutes or the refrigerator for 30 minutes.
• Pecan-Gingersnap Crumble
• ¼ cup chopped pecans
• While pie crust is chilling, toast pecans in the oven at 350°F until lightly browned, about 8 minutes. Cool. Finely grind pecans in a food processor.
• 10 gingersnap cookies
• Break cookies into small pieces and grind with food processor. Add to pecans and stir. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust.
• Remove pie crust from fridge and lightly sprinkle a clean work surface with flour. Using a rolling pin, roll out into a 10- to 12-inch circle. Place in a 9-inch pie pan, pressing dough down onto sides. Set aside.
• Pumpkin Pie Filling
• 2 (15-ounce each) cans pumpkin puree
• ¾ cup sugar
• ¼ cup maple syrup
• 1 teaspoon table salt
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon cloves
• In a large saucepan, combine pumpkin puree, sugar, maple syrup, salt, ginger, cinnamon, nutmeg, and cloves. Bring to a simmer over medium heat, about 5 minutes.
• Continue to simmer, stirring frequently, until mixture thickens, about 5 to 10 additional minutes.
• 1 cup heavy cream
• 1 cup whole milk
• 3 large eggs plus 2 large yolks
• ½ tablespoon vanilla extract
• While pumpkin mixture simmers, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl.
• Remove pan from heat and whisk in cream mixture until fully incorporated. Pour pie filling into prepared pie plate.
• Bake at 400°F for 10 minutes. Reduce heat to 300°F and continue baking until pie has set and an instant read thermoemter inserted into the center of the pie reads 175°F, about 35 to 45 additional minutes.
• Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.
• Maple Whipped Cream (Optional)
• 1 cup heavy whipping cream
• 1 ½ tablespoons maple syrup
• Using an electric mixer with the whisk attachment, whip the cream and syrup until soft peaks form. Serve pie with a dollop of maple whipped cream or regular whipped cream.

• 1 ⅓ cups all-purpose flour
• 1 teaspoon salt
• ½ cup vegetable shortening
• 6 tablespoons ice cold water
• ¼ cup chopped pecans
• 10 gingersnap cookies
• 2 (15-ounce each) cans pumpkin puree
• ¾ cup sugar
• ¼ cup maple syrup
• 1 teaspoon table salt
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon cloves
• 1 cup heavy cream
• 1 cup whole milk
• 3 large eggs plus 2 large yolks
• ½ tablespoon vanilla extract
• 1 cup heavy whipping cream
• 1 ½ tablespoons maple syrup

1. Measure flour into a large bowl.
2. Add the salt and shortening.
3. Using two dull butter knives or a pastry blender, blend the flour, salt and shortening until the shortening is the size of peas.
4. Fill a wide-mouthed glass with ice. Add water to the top. Measure or pour the ice cold water into the flour mixture. Using a spatula or your hands, mix the water into the flour to form a large ball of dough. You may need to add an extra tablespoon of water if you have excess flour. If you added too much water, add additional flour until the dough is well formed but not too sticky. Handle and mix the dough as little as possible.
5. Form dough into a disc and wrap in wax paper. Put wrapped dough in the freezer for 10 minutes or the refrigerator for 30 minutes.
6. While pie crust is chilling, toast pecans in the oven at 350°F until lightly browned, about 8 minutes. Cool. Finely grind pecans in a food processor.
7. Break cookies into small pieces and grind with food processor. Add to pecans and stir. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust.
8. Remove pie crust from fridge and lightly sprinkle a clean work surface with flour. Using a rolling pin, roll out into a 10- to 12-inch circle. Place in a 9-inch pie pan, pressing dough down onto sides. Set aside.
9. In a large saucepan, combine pumpkin puree, sugar, maple syrup, salt, ginger, cinnamon, nutmeg, and cloves. Bring to a simmer over medium heat, about 5 minutes.
10. Continue to simmer, stirring frequently, until mixture thickens, about 5 to 10 additional minutes.
11. While pumpkin mixture simmers, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl.
12. Remove pan from heat and whisk in cream mixture until fully incorporated. Pour pie filling into prepared pie plate.
13. Bake at 400°F for 10 minutes. Reduce heat to 300°F and continue baking until pie has set and an instant read thermoemter inserted into the center of the pie reads 175°F, about 35 to 45 additional minutes.
14. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.
15. Using an electric mixer with the whisk attachment, whip the cream and syrup until soft peaks form. Serve pie with a dollop of maple whipped cream or regular whipped cream.