If pumpkin pie alone wasn’t good enough, this version’s crisp layer of crushed pecans and gingersnaps sandwiched between the filling and crust adds a delicious rich & spicy crunch!
What you’ll need
1 Wholly Wholesome 9 ” Pie Crust
1/4 cup Pecans
4 gingersnap cookies
1 (14oz) can Pure Pumpkin
3/4 cup raw sugar or brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp Himalayan pink salt
3 large eggs
1 cup half-n-half
1 tsp Singing Dog Vanilla
Preheat oven to 350 degrees. Place pie crust on a baking sheet. Crush the pecans and cookies in a food processor or with a rolling pin (in a plastic bag). Sprinkle crumbs into the crust, then press with your fingers so that the crumbs adhere to the pie dough. Combine the remaining ingredients in a bowl and whisk well or blend in a food processor or blender. Carefully pour pie filling into crust.
Slide baking sheet into oven and bake pie for about 25 minutes, or until filling appears set when jiggled lightly. Allow to cool to room temperature. Sift powdered sugar over the top if desired, and enjoy!
(This pie can also be made a day ahead and refrigerated.)