Photo: Jennifer Davick; Styling: Vanessa McNeil Rocchio
Prep Time
20 Mins
Total Time
3 Hours 25 Mins
Makes 8 servings

This gorgeous pie will win first prize on any dessert buffet. Make it for Thanksgiving with the family or a special night in. The pie crust garnishes add a decorative flair.

How to Make It

Step 1

Preheat oven to 350°. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

Step 2

Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust.

Step 3

Bake at 350° for 10 minutes. Let cool completely on a wire rack (about 30 minutes).

Step 4

Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet.

Step 5

Bake at 350° for 30 minutes. Sprinkle Pecan Streusel around edge of crust. Bake 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). Dollop with Ginger-Spice Topping; dust with cinnamon.

Step 6

Note: We tested with Anna's Ginger Thins.

Ratings & Reviews

Deniseryan303's Review

November 29, 2013

CarmenW's Review

November 28, 2013
It's my go-to recipe for thanksgiving. I've made it every year since the recipe came out! It does make extra gingersnap crust and filling but I just used what was left to fill individual ramekins. it's delicious!

lesliepoe's Review

November 20, 2013

lajuma's Review

November 06, 2013
I've made this pie two Thanksgivings in a row and has been a hit both times. Yes, the gingerbread crust makes too much but, other than that it's a great recipe and worth making (which I will do again this year).

Trina22's Review

October 02, 2013
I LOVE the pumpkin dessert recipes on @food_cravings101 instagram account! They are legit the best desserts I have seen in my life! Check them out!

JustHaydee's Review

November 23, 2012

doahfly's Review

November 22, 2012

seaside725's Review

November 04, 2012
I didn't think that the crust was too thick, considering the density of the pie itself. It was very easy to make. I thought it was too rich, but my family enjoyed it. I just served half the slice I normally would. If you are looking for a creamier pumpkin recipe, this is not for you.

sestills's Review

August 16, 2012
Weirdly enough, no one in my family enjoys regular pumpkin pie, but they LOVED this pie! I was looking for something with a little extra, and this fit the bill. So delicious, and as I am harvesting my own home grown pumpkins right now I am more than excited to make this again for Thanksgiving! It is a permanent family staple!

webbiecarroll's Review

December 13, 2011
I have a copy of this recipe in my Southern Living Cooking for Christmas cookbook. For the pecan streusal, stir together 1/4 cup all-purpose flour, 1/4 cup firmly packed dark brown sugar, 2 TB melted butter, and 3/4 cup pecans, coarsely chopped. Hope that helps!