Best Pumpkin Pie Spectacular Recipes

Pumpkin Pie Spectacular image

Provided by Little Suzy Homemak

Categories Pie

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 20

15 ounces refrigerated pie crusts
2 cups crushed gingersnaps
1 cup pecans, finely chopped
1/2 cup powdered sugar
1/4 cup butter, melted
15 ounces canned pumpkin
14 ounces sweetened condensed milk
2 large eggs, beaten
1/2 cup sour cream
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 cup all-purpose flour
1/4 cup packed dark brown sugar
2 tablespoons melted butter
3/4 cup pecans, coarsely chopped
8 ounces frozen whipped topping, thawed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
7 thin ginger snaps, halved

Steps:

Preheat oven to 350 degrees. Fit one piecrust into a 9-inch deep dish pie plate according to package directions; fold edges under and crimp.
Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust.
Bake at 350 degrees for 10 minutes. Let cool completely on wire rack, about 30 minutes.
Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil lined baking sheet.
Bake at 350 degrees for 30 minutes.
Meanwhile make a pecan streusel by combining 1/4 cup flour, 1/4 cup dark brown sugar, 2 tablespoons butter and 3/4 cup chopped pecans.
Sprinkle the Pecan Streusel around the edge of the crust. Bake another 40-45 minutes or until set, shielding edges with aluminum foil during last 25-30 minutes of baking, if necessary.
Insert ginger cookies around edges of crust. Let cool completely on wire rack (about 1 hour).
Before serving, combine whipped topping, ground cinnamon and ginger. Dollop each slice with spiced whipped topping; dust with additional cinnamon.

Pumpkin Pie Spectacular image

Provided by @MakeItYours

Number Of Ingredients 15

1/2 (15-oz.) package refrigerated piecrusts
2 cups crushed gingersnaps (about 40 gingersnaps)
1 cup pecans, finely chopped
1/2 cup powdered sugar
1/4 cup butter, melted
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
1/2 teaspoon vanilla extract
1/4 teaspoon ground ginger
7 thin ginger cookies halved
Pecan Streusel
Ginger-Spice Topping, ground cinnamon

Steps:

Preheat oven to 350°. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust.
Bake at 350° for 10 minutes. Let cool completely on a wire rack (about 30 minutes).
Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet.
Bake at 350° for 30 minutes. Sprinkle Pecan Streusel around edge of crust. Bake 40 to 45 minutes or until set, shielding edges with aluminum foil during last 25 to 30 minutes of baking, if necessary. Insert ginger cookies around edge of crust. Let cool completely on a wire rack (about 1 hour). Dollop with Ginger-Spice Topping; dust with cinnamon.
Note: We tested with Anna's Ginger Thins.