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Awesomest Pumpkin Pie Ever

By

A decadent twist on a holiday classic. The gingery double crust and the pecan streusel take this creamy pumpkin pie to a whole new level! It is always a hit at our family gatherings.

Rate this recipe 4.2/5 (35 Votes)

Ingredients

  • 1 homemade pie crust
  • 1 cups crushed gingersnaps
  • 1/2 cup pecans, finely chopped
  • 1/4 cup powdered sugar
  • 1/4 cup butter, melted or just enough to bind
  • 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
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger

Details

Servings 10
Level of difficulty Average
Preparation time 20mins
 Cooking time 80mins
 Cost Average budget

Preparation

Step 1

Mix gingersnaps, pecans, sugar and butter (you may not need the entire 1/4 cup to bind the ginger crust). I do this in my food processor. Smoosh that mixture down onto your whole pie crust to make a double layer, except the edges of course. Bake for 10 mins at 350, allow to cool.

Step 2

Mix the remaining ingredients to make your pie filling. This is enough filling for a deep dish or large pie. Start by creaming pumpkin and milk together, then slowly add in eggs, sour cream, and spices. Pour filling into your prepared crust and bake for 30 mins at 350.

Step 3

Meanwhile prepare your streusel topping:
Mix 1/4 cup all-purpose flour,
1/4 cup firmly packed dark brown sugar
2 or 3 tablespoons butter, melted
3/4 cup pecans, coarsely chopped .
Sprinkle streusel around the edge of the pie as shown and continue to bake another 40 mins.

Step 4

Carefully remove pie when center is still a tiny bit wobbly. Allow pie to cool about an hour before serving. Prepare to bask in the praise and glory of your baking awesomeness! Refrigerate leftovers.

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To keep your pie from cracking or drying- pull it out of the oven when it is still a tiny wobbly in the center, it will set up as it cools. Also, you can create an edge protector for your crust by folding a large section of foil in half and cutting a hole in the middle, this fits on top of your pie protecting the edge from burning but the hole in the center leaves your streusel and pie to bake as it should. *Please note that this is enough filling for a large or deep dish pie, it will be very full (part of what makes this glorious creation such a show stopper!)

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

Review this recipe

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The recipe looks fantastic! Thank you for competing and good luck!

Commented by

My sister tried to rate 5 stars for my recipe since she loves it but it logged in as only a 1 out of 5! I thought it might be important to note since it is such a great recipe. Wouldn't want anyone to miss out on trying it over a rating mistake! Happy baking!!

Commented by

this is my wife's pie. she sells it at bake sales and people love it. Our friends and family gobble it up at holiday dinners and always want to take some home with them. It really is the awesomest pumpkin pie!

Commented by

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