Real Pumpkin Pie with a Gingersnap Crust. This snappy cookie crust adds a wallop of flavor to your classic pumpkin pie. The gingersnaps enhance the spice of the pumpkin filling and the cinnamon. Spicy gingersnaps stand in for the more traditional graham crackers in the crust of this Pumpkin-Cheesecake Pie, and make an excellent foil for the rich pumpkin-cream cheese filling.
Gingersnap crust isn't as solid a construction material as pâte brisée, but this doesn't matter with pumpkin pie, since its custardy filling is already quite cohesive. And cookie crust's delicate texture means that each bite of pie practically dissolves on your tongue—never the case with traditional. It really felt like the strangest weekend ever, what with Halloween and daylights savings time happening back to back.
Hello everybody, it's Louise, welcome to our recipe page. Today, we're going to make a special dish, real pumpkin pie with a gingersnap crust. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Real Pumpkin Pie with a Gingersnap Crust is one of the most popular of recent trending meals on earth. It's simple, it's fast, it tastes yummy. It's appreciated by millions daily. They're fine and they look wonderful. Real Pumpkin Pie with a Gingersnap Crust is something that I've loved my whole life.
This snappy cookie crust adds a wallop of flavor to your classic pumpkin pie. The gingersnaps enhance the spice of the pumpkin filling and the cinnamon. Spicy gingersnaps stand in for the more traditional graham crackers in the crust of this Pumpkin-Cheesecake Pie, and make an excellent foil for the rich pumpkin-cream cheese filling.
To begin with this recipe, we have to first prepare a few ingredients. You can have real pumpkin pie with a gingersnap crust using 20 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Real Pumpkin Pie with a Gingersnap Crust:
- {Take of Pumpkin Puree:.
- {Take 2 1/2 lb of sugar pumpkin.
- {Prepare 1 teaspoon of cinnamon.
- {Make ready 1/4 teaspoon of nutmeg.
- {Get 1/4 teaspoon of cardamom.
- {Prepare 1/4 teaspoon of ginger.
- {Take 1/8 teaspoon of allspice.
- {Prepare 1/8 teaspoon of cloves.
- {Make ready 1/2 teaspoon of kosher salt.
- {Take of Crust:.
- {Take 7 ounces of gingersnap cookies.
- {Get 1 tablespoon of dark brown sugar.
- {Prepare 1 teaspoon of ground ginger.
- {Get 1 1/2 ounce of or 3 tablespoons unsalted butter, melted.
- {Get of Filling:.
- {Prepare 16 ounces of Pumpkin Puree.
- {Make ready 1 cup of half-and-half.
- {Take 3/4 cup of dark brown sugar.
- {Prepare 2 of large eggs.
- {Get 1 of large egg yolk.
I did manage to sleep in, but only until my regular The absolute best of both worlds… the depth and crust of your favorite cheesecake but with the amazing flavor and creaminess of a pie! Many pumpkin pie recipes call for heavy cream, but I kept the sweetened condensed milk for nostalgia's sake (while cutting I especially enjoyed the gingersnap crust and it's so much easier than fussing with a pie crust. Thanks again and happy holidays to all! This Thanksgiving, make this Pumpkin Pie with Gingersnap Crust and Cinnamon Whipped Cream recipe.
Steps to make Real Pumpkin Pie with a Gingersnap Crust:
- Raw Pumpkin Prep (GO TO STEP 6, IF USING CANNED PUMPKIN): Heat the oven to 400 degrees F..
- Cut the sugar pumpkin into 8 wedges. Use a paring knife or spoon remove all of the seeds and pulp..
- Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness..
- Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin..
- Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months..
- Crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine..
- Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling..
- Pumpkin Puree: Heat the oven to 350 degrees F..
- Add 16 ounces (455 g) of the pumpkin to a bowl, along with the cinnamon, nutmeg, cardamon, ginger, allspice, cloves, and salt. Stir to combine..
- Spread the pumpkin puree mixture evenly on Silpat Non-Stick Silicone Baking Mat and bake for 12-15 minutes. Remove the pumpkin mixture from the heat and cool for 10 minutes..
- Filling: Add Pumpkin Puree to a food processor, along with half-and-half, dark brown sugar, eggs, egg yolk. Puree until very smooth, 6-8 minutes..
- Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made..
The snappy cookie crust packs an additional Really, the crust on your average pumpkin pie is just there to hold the rest of the pie together, or to make sure you can actually qualify the thing as. Pumpkin pie is always expected at Thanksgiving, but this year I decided to shake things up a bit and make pumpkin cheesecake instead. Gingersnap Pie Crust Love to be in the Kitchen. Just how it that for range? Take a look at these outstanding Pumpkin Pie With Gingersnap Crust as well as let us understand what you think.
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