What Makes This Crust So Delicious With Pumpkin Pie?
For several years I have made this delicious Gingersnap Pecan Crust with pumpkin pie at Thanksgiving. It is easy to make and is so yummy! As pecans are rare in Belgium, this Gingersnap Pecan Crust can become pricely to make here. However, if you can afford it or live where pecans are more abundant (In the South in the United States), try it. You will not be disappointed.
If you are looking for other ideas for pie crust for pumpkin pie, see my recipe for Speculoos Pie Crust. For those looking for a more classic crust, try my Pastry Crust (Pâte Brisée) recipe. You cannot go wrong with any of these crusts.
Try this Gingersnap Pecan Crust with the filling of my Speculoos Pumpkin Pie. You can even make one pumpkin pie with each crust to give your guests a little variety and see what they prefer.
For the moment I do not have a photo of a Gingersnap Pecan Crust, but the consistency is more like crumbs than for the Speculoos Pie Crust. It is therefore important to pre-bake the pie crust as instructed in the recipe below.
Please share this recipe with your friends and let me know your feedback when you try it. I would also be very grateful if someone can send me a photo of your Gingerbread Pecan Crust and pumpkin pie so I can feature them here on my blog.
Gingersnap Pecan Crust
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This Gingersnap Pecan Crust is delicious with pumpkin pie yet can also be used for cheesecake or other desserts. This recipe will make a crust for two 10 inch (26 cm) pies that are 2 inches (5 cm) high.
Prepare the ingredients: break the Gingersnap cookies into crumbs; chop the pecans; prepare cinnamon sugar; and melt the butter.
Combine the dry ingredients in a bowl. Add the melted butter and mix well. I usually do not add all the butter at once as you may not need all of the butter depending on the amount of fat in the Gingersnap cookies used. The crumbs should stick together but not be wet or too greasy. More grease will be released when baked.
Pat the mixture into the bottom and sides of your pie tin.
Put the pie tin in the refrigerator for at least 30 minutes or in the freezer for 15 minutes. During this time pre-heat the oven to 350°F (170°C).
Pre-bake the pie crusts (without any filling) in the oven for about 8 minutes.
Remove pie crusts and let cool completely before filling them with filling and baking again in the oven. For the instructions for the pie you are making.
Written by:Belgian Foodie
Gingersnap Pecan Crust
Amount Per Serving
Calories 192Calories from Fat 135
% Daily Value*
Total Fat 15g23%
Saturated Fat 3g15%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Total Carbohydrates 14g5%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.