Molasses Pumpkin Pecan Ginger Pie: The Ultimate Holiday Dessert

A rich pecan pie with a pumpkin base and a gingersnap/walnut crust. This Molasses Pumpkin Pecan Ginger Pie is the ultimate holiday pie recipe!

Now, don’t get me wrong, this pie is a bit of work AND can be a tad finicky or prone to burning. But if you follow these directions and keep a close eye on it, you’ll be left with a delicious pie that’s more than worth it!

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Molasses Pumpkin Pecan Ginger Pie Recipe

Serves 12.

Ingredients

Crust

• 1 1/2 cups finely ground ginger snap cookie crumbs (about 10 gingersnap cookies)
• 3/4 cup finely chopped walnuts
• 6 Tablespoons softened butter

Filling

• 1 cup brown sugar
• 1 Tablespoon flour
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/3 cup Grandma’s Original Molasses All Natural (Unsulphured)
• 1 16-ounce can Libby’s canned pumpkin
• 3 large eggs
• 1 cup Eagle Brand Condensed Milk

Topping

• 1/2 cup Dark Karo Corn Syrup
• 1 1/2 cup broken pecans
• Optional toppings: whipped cream, ice cream

Instructions

Crust

Preheat oven to 375°F degrees.

Break up the gingersnaps and put the pieces in a food processor together with the walnuts and process until the ginger snaps and walnuts are finely chopped.

Add the butter and process in short bursts until the mixture comes together.

Press the crust mixture into a 9 inch pie tin.

Bake for 5 minutes in a 375°F degree oven.

Let cool before filling.

Filling

Increase oven temperature to 400°F degrees.

Mix all the dry ingredients together.

Beat in the molasses and pumpkin.

Add the eggs one at a time, beating well after each egg.

Stir in the milk until the mixture is well blended.

Pour into the pie crust.

Use a pie crust shield or cover the edges of the crust with foil because they burn easily.

Bake in the center of a 400°F degree oven for 40 minutes.

When done, a knife inserted in the center should come out clean.

Topping

Change the oven from bake to broil (high).

Combine the pecans and the corn syrup and spread evenly over the cooled pie.

Leave the crust covered to prevent it over cooking.

Broil about 4 inches from the broiler for a few minutes (2-5) until its bubbly. Be careful! It will burn easily.

Let the pie cool, slice and serve.

If you wish, add a dollop of whipped cream or a small scoop of ice cream.

If You Liked This, Try These:

• Baked Cinnamon Apples
• Air Fryer Pumpkin Breakfast Pastry
• Sweet Potato Bourbon Pie
• Maple Cheddar Apple Pie

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