Gingersnap Pumpkin Pie Recipe

by Beth Montgomery on November 25, 2009 · 0 comments

in Dessert Recipes, Frugal Cooking, Recipes

A few days ago, my husband returned from Sam’s Club with this… (see picture below)
Knowing how much I love to bake, I guess that 25 lb of flour was his version of flowers. So, this following recipe was inspired by my loving husbands 25 lb bag of flour, since I needed to start using it up and my daughters’ Halloween pumpkins, which I pureed to make my own pumpkin.

Pumpkin Pie
This is a standard pumpkin pie recipe:
2 Cups Pumpkin
1 Can Condensed Milk
2 Eggs
1 tsp Ground Cinnamon (My Note: I used Pumpkin Pie Spice)
1/4 tsp Ground Ginger
1/2 tsp Ground Nutmeg
1/2 tsp Salt
1 Pie Crust
Preheat your oven to 425.
Mix pumpkin, condensed milk, eggs, spices, and salt in a bowl until smooth.
My Note: I used my daughter’s Halloween pumpkin, which isn’t as flavorful as a pie pumpkin, but still works. To compensate, I had to add a few extra spices and thicken up the puree.
Pour the pumpkin mixture into your pie crust.

Place in the oven for 15 minutes. If you decide to add the Gingersnap Struesel (below), now would be the time, but it’s optional. Then reduce your temperature to 350 and bake for an additional 35-40 minutes, until done. You can tell by sticking a fork or knife in the center. If it comes out clean, it’s done!

Gingersnap Streusel
I found this recipe in my Pillsbury Thanksgiving home mailer, which I received a few weeks ago!
1/2 Cup Gingersnap Cookies
2 TBSP Brown Sugar
2 TBSP Flour
2 TBSP Butter
1/2 Cup Chopped Pecans
Mix the first 4 ingredients until well blended. Add pecans and mix with a fork gently. Add to top of your Pumpkin Pie as directed above.
Unfortunately, even with 3 pie crusts and 3 batches of Gingersnap Struesel, I didn’t make a dent in my 25 lbs of flour, so I guess I’ll be baking more soon!
Every Pumpkin Pie needs whip cream. Personally, I love homemade, but since many prefer Cool Whip, it may be an acquired taste. However, it’s VERY simple to whip up at home.
Whip Cream
1 Cup Heavy Whipping Cream
1/4 Cup Sugar
1 tsp Vanilla
Pour Whipping Cream in a bowl and beat until it thickens. Add sugar and vanilla and beat until it forms stiff peaks. Refrigerate until you’re ready to serve! And yes, that is my Grandma’s Old Trusty Hand Mixer slipped into that picture!

And, of course, the best part of making your own Whip Cream at home is licking the beaters when you’re all finished!

Want to know how this baking day started? Go HERE to get the plan, along with my recipe for the Flaky Pie Crust and Gingersnap cookies. Then, head HERE for my recipe for Cranberry Layered Cheesecake. Next, go HERE to see my Lesson-Of-The-Day. And end HERE To see how to roll out the perfect pie crust!
Now, our dinner is done baking, so I’m off to eat. I’ll be back to wrap up later!
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