Ingrédients pour Pumpkin Pie Spectacular
- Refrigerated Pie Crusts
- Gingersnaps
- Pecans
- 2 tablespoons powdered sugar
- 2 tablespoons cold unsalted butter
- Canned Pumpkin
- Sweetened Condensed Milk
- Eggs
- Sour Cream
- ½ teaspoon ground cinnamon
- Vanilla Extract
- 1 teaspoon ground ginger
- All Purpose Flour
- ¼ cup packed dark brown sugar
- Frozen Whipped Topping
- Ginger Snaps
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Pie Spectacular? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Pumpkin Pie Spectacular
- Preheat oven to 350°F (175°C).
- Fit one 9-inch piecrust into a deep-dish pie plate. Fold edges under and crimp.
- In a medium bowl, combine 1 ½ cups crushed gingersnaps, 6 tablespoons (3 ounces) melted unsalted butter, 2 tablespoons packed light brown sugar, and ¼ teaspoon ground cinnamon.
- Press the mixture firmly into the bottom and 1/2 inch up the sides of the piecrust.
- Bake for 10 minutes. Remove from oven and let cool completely on a wire rack (about 30 minutes).
- While the crust is cooling, prepare the pumpkin filling: In a large bowl, combine 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, ¾ cup granulated sugar, 2 large eggs, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, and ½ teaspoon ground nutmeg.
- Whisk until smooth and well blended.
- Pour the pumpkin filling into the cooled crust.
- Place the pie on an aluminum foil-lined baking sheet.
- Bake at 350°F (175°C) for 30 minutes.
- Meanwhile, prepare the pecan streusel: In a small bowl, combine ¼ cup all-purpose flour, ¼ cup packed dark brown sugar, 2 tablespoons cold unsalted butter (cut into small pieces), and ¾ cup chopped pecans.
- Mix with your fingers or a pastry blender until crumbly.
- Sprinkle the pecan streusel evenly around the edge of the pie crust after the initial 30 minutes of baking.
- Continue baking for another 40-45 minutes, or until a knife inserted near the center comes out clean. Shield the edges with aluminum foil during the last 25-30 minutes of baking to prevent over-browning if needed.
- Remove from oven and let cool completely on a wire rack.
- Before serving, prepare the spiced whipped topping: In a medium bowl, beat 1 cup heavy cream until soft peaks form. Add 2 tablespoons powdered sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon ground ginger. Beat until stiff peaks form.
- Dollop each slice with the spiced whipped cream.
- Dust with additional cinnamon, if desired.
- Arrange gingersnap cookies around the edges of the pie before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
262g
Fat
122g
Carbs
45g
