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Pumpkin Pie - Mackenzie Segrest (Peggy's Niece & Goddaughter)

posted Apr 23, 2011, 7:30 PM by Peggy Sweeney-McDonald
1/2 (15-oz.) package refrigerated pie crusts
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
Pecan Streusel (see recipe below)
7 thin ginger cookies, halved
Ground Cinnamon
Cool Whip
1. Preheat oven to 350 degrees.  Fit pie crust into a 9-inch deep dish pie plate according to package directions; fold edges under, and crimp.
2. Stir together crusted gingersnaps and next 3 ingredients.  Press mixture on bottom and 1/2 inch up sides of piecrust.
3.  Bake at 350 degrees 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 pie crust.  Place pie on an aluminium foil-lined baking sheet.
5.  Bake at 350 degrees for 30 minutes.