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Pumpkin pie with gingersnap cookie crust

Pumpkin pie with gingersnap cookie crust


November 1, 2016

Pumpkin pie with gingersnap cookie crust

SERVES 8 TO 10

CRUST

      1 ½ cups ground gingersnap cookies (25 to 30 cookies)
        2  tablespoons sugar
          1 ½ teaspoons ground ginger
            ¼ teaspoon salt
              4 tablespoons ( ½ stick) unsalted butter, melted

             

            FILLING

                3  large eggs, beaten to blend
                  15 ounces cooked sugar pump­kin or organic canned pumpkin
                    1 cup half and half
                      ¾ cup sugar
                        1 tablespoon tapioca starch or cornstarch
                          1 teaspoon vanilla extract
                            1 teaspoon ground cinnamon
                              ½ teaspoon salt
                                ¼ teaspoon ground nutmeg
                                  ¼ teaspoon ground cloves

                                 

                                To make the crust:

                                Preheat the oven to 350°F. Combine the ground gingersnap cookies, sugar, ginger, salt, and melted butter in a food processor. Blend until the crumbs are evenly moistened. Press the crumb mixture evenly onto the bottom and up the sides of a 9-inch deep pie dish. Refrigerate the crust for 15 minutes. Bake the crust until set, 12 to 15 minutes. Cool completely. (The crust can be pre­pared 8 hours ahead. Let stand at room temperature.)

                                To make the filling:

                                Preheat the oven to 350°F. Whisk the eggs to blend in a medium bowl. Add the remaining filling ingredients, in­cluding the pumpkin and whisk until smooth. Pour the filling into the cooled crust. Tap the dish gently on the counter to remove any air bubbles. Bake the pie until the filling is set, 50 to 60 minutes. Transfer the pie to a rack and cool completely.

                                Cut the pie into wedges and serve with dollops of whipped cream.

                                Whipped cream:

                                add 2 cups chilled heavy whipping cream, 2 table­spoons vanilla extract, and 1 tablespoon powdered sugar to a stainless steel bowl. Using an electric mixer, beat until peaks form.

                                 

                                It has arrived! Thanksgiving holds a special place in my heart, and my kitchen, not only because it is my favorite meal of the year, but because I want to craft a meal that feels as closely knit as the family and friends sitting around the table. For me, Thanksgiving’s greatest challenge is the timing. My suggestion is to be diligent about your lists and prep!

                                The entire Thanksgiving menu:
                                Butternut Squash Soup with Crispy Sage
                                Kale Salad with Pecorino and Truffle Vinaigrette – Recipe coming soon!
                                Herb-Buttered Turkey with Clementine – Recipe coming soon!
                                Buttermilk Mashed Potatoes – Recipe coming soon!
                                Rustic Sausage and Fennel Stuffing
                                Green Bean Casserole with Wild Mushrooms
                                Pumpkin Pie with Gingersnap Cookie Crust

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Photo of Ingredients