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!
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).
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.
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!
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!
The sour cream gives this pie a dense creaminess that other pies don't offer and helps to tone down its sweetness. I bought a deep dish pie crust, pre-made in the pan, and had too much filling. Next time, I'll either follow the directions exactly or make my own deep dish crust.
I also noticed the photo shows a crumb streusel and the recipe calls it PECAN STREUSEL but the ingredients for the streusel do not call for pecans....???? Just ginger snap cookies halved? HELP!
One of my FAVORITE pies ever. If I wasn't watching what I ate, I'd make it weekly. :) For those that are having trouble fitting the gingersnap crust into the recipe, the directions call for a DEEP pie dish. I've used both, and obviously, if you use a regular pie dish, it will NOT fit! I got a beautiful DEEP dish from a nice cooking store, and it came out looking beautifully!
I do not see a recipe for the pecan streusel, does anyone know what ingredients I need to make it?
My sister is a pumpkin fan and she loved this recipe!!!!! I made a few adjustments Short bread cookies instead of ginger and to the filling I did not use sourcream or ginger. I did add tsp vanilla 1/2 nutmeg and 1/2 cup of sugar to the filling......we loved it this way.
DO NOT WASTE YOUR TIME WITH THIS RECIPE! It was a lot of trouble to make and definately would not make this recipe again. It is not sweet. You would be better to buy libbys pumpkin pie mix and make the pumpkin pie according to their recipe and it would be FAR better.
I tried this recipe for Thanksgiving and everyone ABSOLUTELY LOVED IT!!! I made it exactly as the recipe stated and I am baking two for Christmas Dinner.... I will never fix a pumpkin pie the old way again... Even My mother-in-law loved it and she doesn't even like pumpkin pie.... It deserves more than a 5 stars - maybe 10!!! Thanks...
Not only is this pumkin pie beautiful when you make it; but it tastes wonderful. My husband, who has never been a huge fan of pumpkin pie loves this. He said it was his favorite pumpkin pie ever.
Made a this a couple of times last year, and gearing up to make again this year. Changed the recipe to make it Gluten Free and it was fabulous. No one that ate it was aware of the change, fantastic recipe for special occasions
The BEST pumpkin pie I have ever had the pleasure of tasting!!! Soooo tasty! Nothing needs to be done to this recipe to make it perfectly suited for any occasion.
I love this pumpkin pie version better than the plain ole pie, This is delicous with or without the gingersnaps. It will be on my TG table and during the year. I used allspice and FF condensed milk and I cant believe its not butter. GREAT PIE>.....
Julie made this for our Thanksgiving lunch and it was amazing. It was so good that, althought I was already full half way through the piece, I finished the whole thing. There was nothing bland about this pie, so delicious. Yum, yum, yum. I plan to make this myself for many occasions to come and have passed the recipe on to my daughter who loves to bake.
I love this recipe! And so has everyone that tasted it over Thanksgiving. I have made it twice since finding the recipe last Nov and in two different ovens. It worked perfectly both times. I highly recommend this recipe. It is very flavorful and yummy. It was not hard to make, and I am not a seasoned baker like some-the streudel never burned and the Anna's ginger cookies on top were a hit. The only thing I did was cut back a little on the amount of ginger crust after baking the pie crust-I felt it might be too much but press it in well. I also used Archway ginger cookies because they are not so hard to break up as other traditional ginger snaps. A meat tenderizer with a plastic bag does the job. I also had a friend show me a much less fussy way to cover the crust to keep from burning--get a large sheet of good foil, bend in half and cut a half circle out to the appropriate inside size of the pie plate-so you can cover the edges easily while still exposing the middle to finish baking. It saved me a huge headache in trying to keep little pieces of foil around it! I hope that makes sense. This will be a holiday tradition for sure...my friends won't let me NOT bake it again!
The pie filling was very bland and dense.. I was surprised when making it that there was no sugar in the filling and if I could do it again, I would add some in. It definitely needed it! The streusel also burned on the top (and I even cooked it for less time than recommended) and needed additional butter to wet out all the sugar and pecans. Overall-- not something I would ever make again. I've got a leftover pie that no one will eat!
I made this pie for Thanksgiving this year. It is the BEST recipe I have ever prepared. This is my new annual Thanksgiving pumpkin pie. I don't think I'll ever go back to the traditional pie. This recipe was pretty simple and everyone raved about it.
Thanks for the great recipe We made this pie for Thanksgiving and it is by far the best pumkin pie we have ever made. Even guests who do not like pumpkin pie loved it. It is going to be a Thanksgiving keeper.
This pie is to die for! I'm not kidding. Everyone absolutely loved this pie. Ginger Snaps are a little hard to crush, but I finally put them in my food processor and that worked great. I love the combination of textures. The best pumpkin pie I've ever made. I will definitely make this pie again. Great for any special occasion. LOVE IT!
Yes this did make more filling and topping than needed. We used the extra filling by baking it in a custard bowl with topping, very good and think I may try baking this next time in ramekins and no crust. We used the extra topping the next morning in our waffle mix, made for great waffles. I am not a pumpkin pie fan and this was light and very good. Much better than traditional pumpkin pie.
I'm loyal to Southern Living recipes because they usually do a great job ensuring that the recipes work. This recipe obviously wasn't vetted enough. The recipe for the gingerbread crumble made enough for probably 3 pies and the filling was for more than one pie. While the recipe recommended placing foil over the crust it didn't suggest covering the struedel which ended up getting burned. The pie took a long time to make and I felt the end product wasn't up to my standards. I chose not to take the pie over to mom's house for Thanksgiving. Didn't want to be embarrased. There are easier pumpkin pie recipes out with a much better finished product. Don't bother with this one.
FANTASTIC!!! The best pumpkin pie I've made, in 29 years of baking. I made it a few weeks back for our visiting cousin, and my family. Everyone loved it. My cousin is making this pie for Thanksgiving, she liked it so much. I am making two of these pies for Thanksgivig, taking one to the family dinner, and keeping one for the house. Can't wait to have a piece of this pie...de-lish!
I actually had more filling than for two standard 9" pies. Feel relieved I wasn't the only one. I must have read the recipe 20 times thinking I had to of goofed somewhere!
This pie recipe was a HUGE disappointment and I'll never make it again. First, the recipe called for making enough gingersnap crust material that would fill THREE pies, and the same overkill for the 'Pecan Streusel' topping, which did not bind together at all (needed more melted butter, I guess). The pumpkin filling was too stiff & dry, although I might have baked it too long. I followed the recipe exactly, and since I'm usually a great pie baker, I'm puzzled as to why this pie turned out so awful. Those were a lot of costly ingredients in the trash.
Wonderful!!! I made it into two pies...used the frozen pre-made crust. Everyone at worked loved it! The only bad part is you really have to have some down time at home to make it. I shaved about 9 mins off the final 45 min bake w/ the streusel topping as my first 2 pies were slightyl burned on top. These two came out perfect!!! Thanks for sharing the recipe. I know my family will love it tomorrow.
Better than 5 stars. Truly delicious and very pretty presentation. Highly complimented at a dinner party that we took it to. The ginger and cinnamon in the whipped topping added so much to the flavor. A 5 year old that said he didn't like pumpkin pie, gobbled it down after one bite. Ingredients will make two standard sized pies if you don't have a deep dish pie pan. Baking time and oven temp were both perfect. This one is a keeper.
Actually haven't made it...yet. I was wondering if I can make this a day ahead of thanksgiving - also i want to substitute canned pumpkin with canned sweet potato - any thoughts?!?
Fantastic improvement on the usual pumpkin pie recipe. It kept well in the refrigerator for about 5 days. Also, when I made this pie I used my own homemade pie crust and it turned out great. So you don't need to go out and buy a pie crust. One thing I do to keep pumpkin pie from cracking in the center: Keep a close eye on your pie until the center just barely jiggles. Then take it out and let it stand for a while. Don't worry, it will firm up and you will keep the top of your pie nice and smooth!
Beautiful pie..presentation is tops. Way too much ginger snap crumb, I had enough for a second pie; and I did add a teaspoon of pumpkin pie spice. Everyone loved it and wanted the recipe to make for Thanksgiving. You will be a cooking star if you bring this to your in-laws for Thanksgiving!
Fantastic! But I used only 1/3 of what it called for on the crushed gingersnap layer - it would have filled the whole pie! The Pecan Streusel can't be beat. If preparing ahead of time - DO NOT put the ginger thins in! They fall over in the fridge and don't stay crisp - we put them on right before serving.
This is perfect for Thanksgiving! The cookies make it. Yes, it is rich but tis the season!! Enjoy.
The gingersnap crust was way too rich, and the pumkpkin filling was bland - not a good taste combination.
Easy to make. Fabulous! And I am not even a pumpkin pie lover.