Pumpkin Pie With Pecan Praline Crunch and Gingersnap Crust

Products Used


Gingersnap Crust

  • 1 stick (8 tablespoons) unsalted butter, soft
  • 2/3 cup Imperial Sugar Confectioners Powdered Sugar
  • 1 large egg
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon (Vietnamese preferred)
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour*

Pumpkin Pie

  • 3 large eggs
  • 1 can (15 oz) pure pumpkin (not pumpkin pie filling)
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ginger
  • 1 1/2 teaspoon cinnamon (Vietnamese preferred)
  • 1/4 teaspoon cloves
  • 1 cup milk
  • 1 cup heavy cream

Pecan Crunchies

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 380°F.
  2. Start by preparing Gingersnap Crust. Mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Add salt, cinnamon, ginger, cloves, and vanilla.
  3. Add flour in one step and on low speed mix until just combined. Do not overmix.
  4. Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
  5. Roll half of chilled dough on a floured surface large enough to cover the pie tin. If dough cracks press it together as this dough is very forgiving. Place remaining dough in freezer for a later pie.
  6. Place in pie tin and prick bottom and sides of dough with a fork. Place in oven until edges are golden and crust feels and looks completely baked, about 13-15 minutes. During the baking process keep an eye on shell ensuring that it does not create a bubbly dome. If it does, prick the dough before it has baked until crisp.
  7. Remove from oven and brush beaten egg or egg white on the shell. Return to oven for 2 minutes and remove from oven.
  8. Lower oven temperature to 325°F.
  9. Make Pumpkin Pie. In a bowl large enough to hold all ingredients whisk eggs until no strings remain. Add pumpkin puree, sugar, and salt.
  10. Add spices, milk, and heavy cream.
  11. Pour into prebaked pie shell and bake for approximately 45 minutes or until center is set and no longer trembles.
  12. For Pecan Crunchies, whisk together egg white, sugar, and vanilla until combined but not whipped to a soft meringue. Add pecan pieces and scatter onto a parchment lined or silicone baking mat cookie sheet.
  13. Place in a 350°F oven for approximately 10 minutes. Let cool.
  14. Place pie in the refrigerator and once cooled sprinkle with pecan crunchies and if desired with Crème Chantilly.
Imperial Sugar Insight

Extra pecan crunchies? They make a delicious salad topping.

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