Gingersnap Pumpkin Pie

This is going to be my Pumpkin Pie for Thanksgiving this year. The gingersnap crust elevates the traditional pumpkin pie and the streusel topping makes this the star of the dessert table. If you like gingersnaps, you will love this Gingersnap Pumpkin Pie!

For this recipe I use the wafer thin gingersnaps. I remember my Grandmother would eat two gingersnaps each night after dinner with her Folgers Coffee. I used to love those boxed, thick cookies! Those are great but for this crust, the thin ones are perfect to crumble in the food processor.

The gingersnap crumbs are combined with brown sugar and melted butter and then pressed into a deep dish pie plate. The crust will bake for 10 minutes and then cool for 30 minutes.

The pumpkin filling is super easy to make. It’s basically a dump and stir batter. Canned pumpkin, sweetened condensed milk, eggs, sour cream, cinnamon, ginger, and vanilla extract. Stir together and pour into the crust. Bake for 30 minutes.

For the streusel topping, combine brown sugar, flour, and melted butter and crumble with a fork. Sprinkle over the top of the pie and bake for an additional 40 minutes.

Let cool and slice into individual servings. I love to store this in the refrigerator and eat it cold.

Excellent dessert, but I also love it for breakfast. No judging…it’s 2020…


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