- 8
- 20 mins
- 24 mins
Ingredients
- For the crust:
- 1 1/4 cups ground gingersnaps
- 2 Tbs. sugar
- salt
- 4 Tbs. unsalted butter, melted and slightly cooled
- For the filling:
- 2 cups whole milk
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg
- pinch of ground cloves
- 1/2 cup sugar
- salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 1/4 cup solid-packed pumpkin
- 1 Tbs. unsalted butter, room temperature
- 1 1/4 cups heavy cream, whisked to medium peaks
- Garnish: Fresh ground nutmeg
Preparation
Step 1
1. Make the gingersnap crust; preheat oven to 350 degrees. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust in a golden brown, about 15 minutes. Let cool.
2. Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar and a pinch of salt to a simmer in a medium saucepan over medium heat.
3. Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
4. Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually mix in remaining milk mixture. Return entire mixture into saucepan. Cook over medium heat, whisking constantly, until bubbly in center, about 2 minutes. Remove from heat. Immediately whisk in pumkin. Whisk in butter.
5. Strain filling through a fine sieve into a clean bowl. Pour into gingersnaps crust, smoothing the top with an offset spatula. Refegerate until set, at least 4 hours. When ready to serve, top with whipped cream and garnish with nutmeg.