‘Tis the Season for Pumpkin Pie…


…except, I don’t like pumpkin pie.  Never have.  I am more of a sweet potato pie person and that is what we generally have around the holidays.  In my very humble opinion,  pumpkin pie always tasted like a bad imitation of sweet potato pie.  Then, about a year ago, it came to me that the two pies are really not supposed to taste the same because they are not the same! An “ah ha” moment, indeed! Sweet potatoes are naturally sweet and more robust in flavor, while pumpkin is milder and requires a bit more finessing to bring out its best. With that in mind, and no longer looking for a pumpkin pie imitating a sweet potato pie, I set out looking for the perfect pumpkin pie recipe. One that catered to the all of the nuances and uniqueness of pumpkin.  It took about a year (and some wasted pies), but I have finally found it.  Notice, other than the powdered sugar in the crumble mixture, there is no sugar in the pumpkin filling.   The sweetened condensed milk sweetens and adds a lot of flavor to the pumpkin which tends to be very bland.  Combined with the gingersnaps, it makes for a unique, delicious and spectacular pumpkin pie.

Pumpkin Pie

Pumpkin Pie Spectacular

Pumpkin Pie Spectacular


  • 1/2 (15-oz.) package refrigerated piecrusts $
  • 2 cups crushed gingersnaps (about 40 gingersnaps)
  • 1 cup pecans, finely chopped
  • 1/2 cup powdered sugar
  • 1/4 cup butter, melted
  • 1 (15-oz.) can pumpkin $
  • 1 (14-oz.) can sweetened condensed milk $
  • 2 large eggs, beaten $
  • 1/2 cup sour cream $
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 7 thin ginger cookies halved
  1.  Preheat oven to 350°. Fit pie crust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
  2.  Stir together crushed gingersnaps and next 3 ingredients. Press about 1/2 of the mixture on bottom and 1/2 inch up sides of pie crust. (This is the Pecan Streusel)  Set remainder aside.
  3.  Bake at 350° for 10 minutes. Let cool completely on a wire rack (about 30 minutes).
  4.  Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet.
  5.  Bake at 350° for 30 minutes. Sprinkle Pecan Streusel around edge of crust. Bake an additional 40 to 45 minutes or until set, shielding edges with aluminum foil during last 25 to 30 minutes of baking, if necessary. Insert ginger cookies around edge of crust. Let cool completely on a wire rack (about 1 hour).

Vivian Chateau, Mobile, Alabama, Southern Living

One response »

  1. Pingback: 2013′s Top Ten | mysocalledglamorouslife

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