Pumpkin-Gingersnap Pie Recipe

Name: Pumpkin-Gingersnap Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons pumpkin pie spice; 1 (3 3/4-ounce) package cook-and-serve vanilla pudding; 1 1/2 cups half-and-half; 1/2 cup canned pumpkin; 1/2 cup heavy cream; 1 cup coarsely crushed gingersnaps; 3/4 cup chopped pecans; Graham cracker pie crust, recipe follows; Gingersnap crumbs, for garnish; Whipped cream, for garnish; 1 1/2 cups (5 ounces) finely ground graham crackers; 5 tablespoons unsalted butter, melted; 1/3 cup sugar; 3/4 teaspoon salt

Servings: persons

2 teaspoons pumpkin pie spice
1 (3 3/4-ounce) package cook-and-serve vanilla pudding
1 1/2 cups half-and-half
1/2 cup canned pumpkin
1/2 cup heavy cream
1 cup coarsely crushed gingersnaps
3/4 cup chopped pecans
Graham cracker pie crust, recipe follows
Gingersnap crumbs, for garnish
Whipped cream, for garnish
1 1/2 cups (5 ounces) finely ground graham crackers
5 tablespoons unsalted butter, melted
1/3 cup sugar
3/4 teaspoon salt

1
In a medium saucepan, combine spice and pudding mix and cook as directed, substituting half-and-half for liquid.
2
Remove mixture from heat and stir in pumpkin.
3
Cover surface with plastic wrap and let stand for about 1 1/2 hours, until nearly room temperature.
4
Stir gently when cool.
5
Whip cream.
6
Fold gingersnaps and whipped cream into pudding mixture.
7
Spread half of pecans in bottom of crust.
8
Pour pudding mixture over nuts and chill pie for 4 hours.
9
Sprinkle with remaining pecans and garnish with gingersnap crumbs and whipped cream.
10
Stir together crust ingredients and press onto bottom and 1-inch up side of a 8-inch springform pan.
11
Fill right away or chill up to 2 hours.
12
Recipe courtesy Gourmet Magazine

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons pumpkin pie spice, 1 (3 3/4-ounce) package cook-and-serve vanilla pudding, 1 1/2 cups half-and-half, 1/2 cup canned pumpkin, and more.

Yes, Pumpkin-Gingersnap Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Gingersnap Pie

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