Pumpkin Cream Pie in Chocolate Crust

By KDHarmon

Ingredients

• Crust:
• 8 ounces chocolate wafer cookies (33 cookies)
• 1 stick unsalted butter, melted
• 2 tablespoons sugar
• Filling:
• One 15-ounce can pure pumpkin puree
• 3/4 cup heavy cream
• 2 large eggs
• 1 tablespoon bourbon, brandy or apple cider
• 1/2 cup packed light brown sugar
• 1 teaspoon finely grated peeled fresh ginger
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon grated nutmeg
• 1/8 teaspoon ground allspice
• Topping:
• 1 cup crème fraîche
• 1/2 cup heavy cream
• 2 tablespoons confectioners’ sugar
• Chocolate curls (see Note), for garnish

Details

Adapted from foodandwine.com

Preparation

Step 1

Make the crust In a food processor, pulse the cookies until finely ground. Transfer to a medium bowl and add the butter and sugar. Mix until well combined, then press into a 9-inch metal pie plate. Refrigerate for 30 minutes.

Preheat the oven to 350°. Bake the crust for 8 to 10 minutes, until set. Transfer to a rack and let cool.

Make the filling In a large bowl, whisk the pumpkin puree with all of the remaining ingredients until smooth. Scrape the filling into the piecrust and bake for 50 minutes to 1 hour, until the filling is set but slightly jiggly in the center. Transfer to a rack and let cool completely.

Make the topping In a medium bowl, using a hand mixer, beat the crème fraîche with the cream and confectioners’ sugar until soft peaks form. Spoon the topping over the pie, garnish with chocolate curls and serve.

Make Ahead:
The pie can be refrigerated overnight. Garnish with chocolate curls before serving.

Notes:
To make chocolate curls, use a vegetable peeler to shave them right off of a large block of chocolate.

Makes 8-10 servings.