1 and Crust- 1/4 cups ground gingersnaps (from about 25 cookies)
Crust- 2 tbsp sugar
Crust- salt
Crust- 4 tbsp unsalted butter, melted and slightly cooled
Filling-
2 cups whole milk
1/2 tsp pure vanilla extract
1/4 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
pinch of ground cloves
1/2 cups sugar
salt
4 large egg yolks
1/4 cups cornstarch
1 and 1/4 cups solid-pack pumpkin (from 15 oz can)
1 tbsp unsalted butter, room temp
1 and 1/4 cups heavy cream, whisked to medium peaks
Garnish- freshly grated nutmeg
Instructions
Make gingersnap crust; preheat oven 350. 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 is golden brown, about 15 minutes. Let cool.
Make the pumpkin cream filling- bring milk, vanilla, cinnamon, nutmeg, cloves 1/4 cups sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat.
Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cups sugar in a medium bowl.
Gradually whisk about 1/2 cups milk mixture into the yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter
Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream and nutmeg.
Originally Submitted
11/21/2010
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