Becky Luigart-Stayner; Jan Gautro
8 servings (serving size: 1 wedge)

A gingersnap streusel topping adds crunch to traditional pumpkin pie. Refrigerated pie dough speeds preparation.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.

Step 3

Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.

Step 4

Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.

Ratings & Reviews

drhtwitty's Review

August 18, 2013
My favorite pumpkin pie recipe. whip up some bourob whip cream for the top. yum.

rstarrlemaitre's Review

November 18, 2012
Wonderfully creamy pumpkin filling, and I loved the double dose of ginger, both in the filling and from the crunchy gingersnap topping. Would bake 5 minutes longer next time.

carolfitz's Review

March 28, 2009
Very easy. This produced a lovely, light & smooth pumpkin custard. The spicy-sweet crumb topping was great. This was meant to be a less-spiced pie but added 1/2 tsp vanilla, 1/4tsp allspice, 1/4tsp cloves, which worked for us. Dessert with CL's home-style pork and greens.