We have updated the photo and recipe for this pumpkin pie post which first appeared in 2013 (though we left many original photos as well). This recipe is amazing and delicious! We want to bring it back to your attention so you can add it to your fall line-up. It’s easy to make with fantastic results…
We were at the store the other day and my Levi begs for a pie pumpkin to make pumpkin pie. “He’s sooo cute”. he said. The pumpkin is so cute? Really? Could you resist? Well, neither could I. We took the pumpkin home and he promptly did this with a Sharpie…
That little pumpkin sat on my counter for a while. Okay, days and days. Finally, I felt guilty about putting off making the pumpkin pie I had promised Levi.
It seemed like such a better idea when the pumpkin was in the store than when it was on my counter.
My brother (#5 of the 10 of us) was over for lunch. It was his birthday. Seemed like the right occasion to make a pie. Although, any day is an occasion for dessert in our house.
That poor pumpkin became puree. Yippee! Levi kept on asking to push the buttons on the blender. What is that about? It never got old. Huh?
I usually make my pumpkin pie from pumpkin in a can and Levi was a little surprised that pumpkins really make pie.
Sigh.
But, he is a happy boy. And he brushes his teeth…most of the time…
Cracking eggs. Another of those tasks he loves… I don’t understand? Eggs, pumpkins and pie crusts. Christmas presents? Here’s the good part. Stick some gingersnaps and pecans in the blender. Pulverize it.
Now, the key to the topping.
You have to let the pumpkin pie bake until it is fairly set and THEN put on the crumbles. Finish the baking with the crumbles on top.
They will get nice and brown.
Ingredients
- Basic Pumpkin Pie use your favorite if you have one
- 3/4 cup sugar
- 1 1/2 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 2 cups pumpkin puree this is the same as a 15 oz. can if you want to use that
- 1 cup half and half
- 2 eggs
- frozen pie crust
- Topping:
- 1 cup Gingersnaps
- 1/2 cup Pecans
Instructions
- Preheat oven to 425 F.
- Mix all the ingredients together and pour into the pie shell.
- Bake for 15 minutes, then reduce temperature to 350 F and continue baking for 40 minutes.
- While baking, pulverize your gingersnaps and pecans together in a blender.
- When the pie is just set (near the end of the 40 minutes at 350 F), add the topping.
- Continue baking until golden brown, about 5-10 more minutes.
- Let cool before cutting.
- Yum!
Are you looking for other fall recipes like this pumpkin pie? Try one of these:
Ginger Cookies with apple
Pumpkin Better-Than-Sex Cake
Beer Bread Pudding
Butternut Squash Cake
Fruit-Studded Monkey Bread
@Handy Man, Crafty Woman
He's adorable…isn't he! Thanks for stopping by!
Looks yummy! And the birthday boy is adorable! Thanks for linking to Wicked Awesome Wednesday!
I have a few things to say: first, I LLOVE that he put "cheeks" on the pumpkin. HHHAAAHA! That is SO like my son! Second, I've always heard it was really hard to make pumpkin pie (cakes, muffins, etc.) using real pumpkins…that didn't look too hard to me. Wonder why I have always heard that? Third, yum! The pie looks super yummy. I love the crunch factor you added and finally, your blog looks so good! The new design is fantastic!!
Hi Janel! Thanks for posting such a cute story about you and L making not only a pie but a holiday memory for him. He's a cute pumkin' himself! The topping sound devine.