Pumpkin Cream Pie

By ajiann

Ingredients

• For the Gingerbread Crust
• 1 1/4 cups Ground gingersnaps
• 2 tablespoons sugar
• salt
• 4 tablespoons butter melted and cooled.
• For the pumpkin cream filling
• 2 cups of whole milk
• 1/2 teaspoon pure vanilla
• 1/4 teaspoon cinnnamon
• 1/4 teaspoon freshly grated nutmeg
• pinch of ground cloves
• 1/2 cup sugar
• salt
• 4 large egg yolks
• 1/4 cup cornstarch
• 11/4 cups solid-pack pumpkin
• 1 tablespoon unsalted butter
• 1 3/4 cups heavy cream

Preparation

Step 1

Make the gingersnap crust.
Preheat oven to 350
Combine gingersnaps, sugar, and a pinch of salt in
a bowl.
Stir in melted butter.
Press mixture into bottom and up the side of 9 inch pan.

Make the pumpkin cream filling.
Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar and a pinch of salt to a simmer in medium saucepan over medium heat.

Meanwhile wish egg yolks with cornstarch and remaining 1/4 cup of sugar.

Gradually wisk about 1/2 cup milk mixture.
return entire mixture to saucepan. Cook over medium, heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately wish in pumpkin. Wisk in butter.

Strain through a fine sieve. Pour into crust.