How many servings does this recipe make?

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

What ingredients do I need for Pumpkin Pie With Gingersnap Crust And Pecan Struesel ?

You need 17 ingredients. The key ingredients include: 2 cups crushed Ginger Snaps, 1 cup Pecans, finely chopped, 1/2 cup powdered sugar, 1/4 cup melted butter, and more.

Is Pumpkin Pie With Gingersnap Crust And Pecan Struesel suitable as baking & desserts?

Yes, Pumpkin Pie With Gingersnap Crust And Pecan Struesel falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Pumpkin Pie With Gingersnap Crust And Pecan Struesel ?

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 Pie With Gingersnap Crust And Pecan Struese

Name: Pumpkin Pie With Gingersnap Crust And Pecan Struesel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups crushed Ginger Snaps; 1 cup Pecans, finely chopped; 1/2 cup powdered sugar; 1/4 cup melted butter; Store bought pie crust; 1 15 oz can pumpkin; 14 oz sweetened condensed milk; 2 large eggs, beaten; 1/2 cup sour cream; 1 tsp cinnamon; 1/2 tsp vanilla; 1/4 tsp ginger; Struesel topping:; 1/4 cup flour; 1/4 cup dark brown sugar; 2 tbl melted butter; 3/4 cup Pecans,corsely chopped

Bake this irresistible Pumpkin Pie With Gingersnap Crust And Pecan Struesel at home. Made with Ginger Snaps, Pecans, powdered sugar and butter. Easy ste…

This Pumpkin Pie With Gingersnap Crust And Pecan Struesel relies on simple, everyday ingredients such as crushed ginger snaps, pecans, finely chopped, powdered sugar and melted butter. It comes together quickly and makes 4 servings, at about 1218 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Pumpkin Pie With Gingersnap Crust And Pecan Struesel delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

1218

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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Pumpkin Pie With Gingersnap Crust And Pecan Struesel

Tips for the best results

Variations & substitutions

My Personal Notes

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