Pumpkin Pie Spectacular

This pumpkin pie recipe is from the November 2009 issue of Southern Living (with a few modifications).

Pumpkin Pie Spectacular

1 c crushed gingersnaps (about 20 gingersnaps)
1/2 c pecans, finely chopped
1/4 c powdered sugar
1/8 c butter, melted
1 15 oz can pumpkin
1 14 oz can sweetened condensed milk
2 large eggs, beaten
1/2 c sour cream
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp ground ginger

1) Preheat oven to 350 degrees.
2) Place piecrust in a 9-inch pie pan.
3) Stir together gingersnaps, pecans, powdered sugar and butter; press mixture on bottom and sides of piecrust.
4) Bake for 10 minutes; let cool completely.
5) Stir together pumpkin, milk, eggs, sour cream, cinnamon, vanilla, ginger until well blended; pour into prepared crust.
6) Bake for 70 mins on baking sheet or until the filling is set, shielding the edges with foil during the last 25 mins of baking.
7) Serve with ginger-spice topping (8 oz whipped topping, 1/4 tsp cinnamon and 1/4 tsp ginger).

This entry was posted in dessert. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s