Pumpkin Gingersnap Pie
By á-9244
Ingredients
- 2 cups gingersnap cookie crumbs (from about 40 cookies)
- 1/2 cup finely chopped walnuts
- 5/8 tsp. salt
- 5 Tbsp. melted butter
- 2 cups canned solid-pack pumpkin
- 2/3 cup light brown sugar
- 1/4 cup sugar
- 2 Tbsp. honey
- 1 1/4 tsp ground ginger
- 1 tsp cinnamon
- 1/8 tsp. ground cloves
- 1 1/4 cups heavy cream
- 1/3 cup whole milk
- 3 large eggs
Details
Preparation
Step 1
Preheat oven to 325"; place a rack in center of oven. Combine cookie crumbs, walnuts, and 1/8 tsp. salt. Stir in butter and transfer to a 9-inch deep-dish pie pan. Press crumb mixture firmly and evenly into bottom and sides of pan (put a piece of plastic wrap on top of crumbs to keep crust from sticking to hands). Bake
10 minutes; transfer to a cooling rack.
In a large bowl, gently whisk remaining 1/2 tsp. salt with rest of ingredients
The mixture should be smooth and have no bubbles. Place cooled piecrust
on a baking sheet; pour in pumpkin filling. Use an offset spatula or the back of a large spoon to smooth the top; transfer to oven. Bake until pumpkin filling is set but still has some wiggle in the center, 60 to 75 minutes. (If edges of pie get too dark toward the end of baking, cover them with aluminum foil.) Cool on a rack.
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