Just in Time For the Holidays! Gingersnap Streusel Pumpkin Pie Recipe

Originally posted November 2010. Here's the latest recipe from chef Jill Fisher! Jill, a licensed Personal Chef, teaches cooking classes at Conejo Valley Adult School and Williams Sonoma in Thousand Oaks and has written articles for local food magazines such as 805 Living. 

CLICK HERE for Jill's other recipes published in Conejo Valley Guide!

Gingersnap Streusel Pumpkin Pie

1 flaky pie crust, unbaked

2 cups crushed gingersnap cookies (about 40)

1 cup chopped pecans

½ cup powdered sugar

¼ cup melted butter

1 15 oz can pumpkin

1 14 oz can sweetened condensed milk

2 eggs

½ cup sour cream

1 tsp cinnamon

½ tsp vanilla extract

¼ cup ground ginger

Streusel Topping

Preheat oven to 350F.  Fit pie crust into a 9 inch deep pie pan (preferably ceramic).  Fold edges under and crimp as desired.

Stir together crushed gingersnaps, chopped pecans, powdered sugar and melted butter.  Press mixture on the bottom and ½ inch up the sides of the pie crust.

Bake at 350F for 10 minutes.  Let cool completely on a wire rack (about 30 minutes).

Whisk together pumpkin and next 6 ingredients until well blended.  Pour into prepared crust.  Place pie on an aluminum foil lined baking sheet.

Bake at 350F for 30 minutes.  Sprinkle Streusel around the edge of the crust.  Bake 40 minutes longer or until set, shielding edges with aluminum foil during last 25 minutes of baking if necessary.  Insert gingersnap cookies around edge of crust.  Let cool completely.  Serve with fresh, whipped cream.

Streusel:  Stir together ¼ cup flour, ¼ cup brown sugar, 2 Tbsp melted butter and ¾ cup chopped pecans.