Gingersnap Topped Pumpkin Pie Wednesday, November 23, 2011


1 frozen pumpkin pie
10 to 12 gingersnaps, crushed fine
½ cup chopped pecans
3 TBSP plain flour
3 TBSP brown sugar
3 TBSP butter
¼ tsp nutmeg


Bake pie according to pkg direction until about 2/3 done. In the meanwhile, mix all topping ingredients until crumbly. Remove pie from oven and sprinkle topping evenly over pie. Return to oven and bake remaining time from pkg directions. Shield top with foil if browning too much. Cool before serving.


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