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Pumpkin Pie with Ginger & Gingersnap Crust

pumpkins

Ingredients:

For the Pumpkin Puree:

  • 1 heirloom pumpkin
  • 1” of water

For the Crust:

  • 2 cups crushed gingersnaps
  • 1 TBSP slivered candied ginger
  • 6 TBSP butter

For the Filling:

  • 2 cups pumpkin puree
  • 2 tsp pumpkin pie spice
  • 2 large eggs
  • Pinch of salt
  • 1 can evaporated milk

Optional:

  • Rum and Raisin or Vanilla Ice cream for serving

Instructions:

Preparing the Pumpkin Puree:

  1. Preheat oven to 350°F.
  2. Cut the heirloom pumpkin into manageable pieces. Save the seeds for roasting.
  3. Place the pumpkin pieces flesh-side down in an ovenproof dish with 1” of water.
  4. Roast until a fork can easily pierce the flesh. Remove from oven and cool.
  5. Scoop out the flesh and transfer to a food processor or blender. Process until smooth.
  6. Measure out 1 ¾-2 cups of puree and set aside for the pie filling.

Preparing the Crust:

  1. Crush gingersnaps in a Ziploc bag using a rolling pin to yield 2 cups.
  2. Mix in the slivered candied ginger and butter.
  3. Press the mixture into a pie plate.
  4. Bake at 350°F for 5 minutes to set the crust. Allow to cool.

Preparing the Filling and Baking the Pie:

  1. Preheat oven to 425°F.
  2. In a food processor, combine the pumpkin puree, pumpkin pie spice, eggs, salt, and evaporated milk. Blend until smooth.
  3. Place the prepared crust on a cookie sheet and carefully pour the filling into it.
  4. Bake for 15 minutes at 425°F.
  5. Reduce the oven temperature to 350°F (without removing the pie) and bake for another 40 minutes, or until the center is firm.
  6. If the crust is getting too dark, shield the edges with tin foil.

Serving:

  1. Serve the pie warm or at room temperature, optionally topped with a scoop of Rum and Raisin or Vanilla Ice cream.

Enjoy your delicious Pumpkin Pie with Ginger & Gingersnap Crust!

 

Click here for 6 Things You Need to Know about Pumpkins. 

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