Pumpkin Gingersnap Pie
Pumpkin Gingersnap Pie is a twist on the classic pumpkin pie, combining the creamy texture of pumpkin filling with the spicy crunch of a gingersnap crust. Originating from the fusion of traditional pumpkin pie recipes with gingersnap cookies, this pie has found its place in modern American cuisine, particularly as a favorite during the fall and Thanksgiving season. It belongs to the pies and tarts category, serving 4-10 people, making it a choice for small gatherings to large family dinners. The major ingredients include gluten-free gingersnaps, pecan pieces, and brown sugar for the crust, with pumpkin purée, brown sugar, molasses, and spices for the filling. The cooking method involves creating a crust from crushed gingersnaps and pecans, filling it with a spiced pumpkin mixture, and baking until set. The taste of Pumpkin Gingersnap Pie is a mixture of sweet pumpkin, aromatic spices, and the distinct gingery snap from the crust, offering flavor that gives the spirit of autumn.
- 5 ounces Gluten-free gingersnaps
- 1¼ cup Pecan pieces
- 2½ tablespoons Brown sugar
- 5 tablespoons Unsalted butter
- 1 can Pumpkin purée
- ¾ cups Brown sugar
- 2 tablespoons Dark molasses
- ½ teaspoons Ground ginger, cinnamon, nutmeg
- ¼ teaspoons Kosher salt
- 3 Large Eggs
- 1¼ cup Heavy cream
- 1½ teaspoon Pure vanilla extract
- Getting Started:
Preheat your oven to a 350°F (180°C).
- Crust Creation:
Grab your food processor and toss in the gingersnaps, pecans, and a sweet hug of brown sugar. Pulse it until it's as fine as sand on your favorite beach. Drizzle in the melted butter, blending. Now, take this mixture and press it into a 10-inch deep-dish glass pie dish, making sure it's evenly spread out to form our pie's foundation. Pop it in the fridge to chill as we move on to the next step.
- Filling the Heart:
In a large mixing bowl, whisk together the pumpkin purée, brown sugar, and molasses. Now, let's spice things up with ginger, cinnamon, and nutmeg, followed by a pinch of salt. Crack in the eggs. Finally, pour in the cream and vanilla, blending. Pour this dreamy filling into crust.
- The Bake:
Slide our pie into the oven and bake until the edges have puffed up and the center is just set, roughly around the 1-hour mark. Once done, let it cool on a wire rack to room temperature. If you're a planner, feel free to make this beauty a day ahead. Just cover and refrigerate it. When ready, slice it into wedges and serve.
