Pumpkin Pecan Ginger Snap Pie
5 Tbsp. light butter
1-1/2 c. ginger snap cookie crumbs (about 36 cookies)
1 Tbsp. vanilla extract
1 can (15 oz.) pure pumpkin
2 large eggs
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3/4 c. dark brown sugar
2 Tbsp. honey
3/4 c. pecan halves
Buttery cooking spray
Heat oven to 350 degrees. Spray buttery cooking spray in a 9 or 9-1/2 inch glass or ovenware pie plate. Melt 3 Tbsp. butter in at least a two cup microwavable bowl and mix in cookie crumbs and vanilla extract. Press onto bottom and sides of pie plate. Bake 10 minutes, remove from oven and cool.
Blend pumpkin, eggs, cinnamon, nutmeg and 1/2 cup of brown sugar. Spread evenly in cooled crust. Bake at 350 degrees for about 35-40 mins. until filling is set around edges or inserted knife in center comes out clean. Remove pie from oven to prepare pecan topping.
Heat oven to Broil. Combine honey and remaining 1/4 cup brown sugar and 2 Tbsp. butter in small non-stick saucepan. Cook over low heat stirring constantly, until sugar is dissolved. Stir in pecans to coat.
Gently spread pecan topping over pie. Broil until bubbly and golden brown (do not burn), about 2-3 minutes.
Allow to cool completely, cover with plastic wrap and chill at least 3 hours in fridge or overnight before serving.
Karen’s Note: Use Organic Pumpkin for a smooth and tasty pie!
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