Ginger Snap Crusted Pumpkin Pie with Candied Pecans from Dorothy Brown dishes as eaten around the world Holiday Dessert bake-off Christmas Special recipe. Best Misc dessert 2010 recipe.
2 cups ginger snap cookies (crushed fine)
¼ cups sugar
½ cups. of melted butter
Combine above ingredients and press into 9 in. pie plate. Heat oven to 350 degrees.
Pumpkin Pie Filling
1 – 15 oz. can pure pumpkin (not the mix)
1 - 12 oz. can of evaporated milk
¾ cups sugar
2 t pumpkin pie spice
Blend ingredients together until smooth. Pour into pie crust.
¼ cup. of butter
½ cup pecans
¼ cup brown sugar
Melt butter in pan, add pecans.
Heat till warm and then add brown sugar.
Cook over low heat for 5 minutes or until the sugar starts to caramelize and stick to the spoon.
Bake for 50 minutes or until the center is set.
Ginger Snap Crusted Pumpkin Pie with Candied Pecans
|Ginger Snap Crusted Pumpkin Pie with Candied Pecans|