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
- Rum and Raisin or Vanilla Ice cream for serving
Preparing the Pumpkin Puree:
- Preheat oven to 350°F.
- Cut the heirloom pumpkin into manageable pieces. Save the seeds for roasting.
- Place the pumpkin pieces flesh-side down in an ovenproof dish with 1” of water.
- Roast until a fork can easily pierce the flesh. Remove from oven and cool.
- Scoop out the flesh and transfer to a food processor or blender. Process until smooth.
- Measure out 1 ¾-2 cups of puree and set aside for the pie filling.
Preparing the Crust:
- Crush gingersnaps in a Ziploc bag using a rolling pin to yield 2 cups.
- Mix in the slivered candied ginger and butter.
- Press the mixture into a pie plate.
- Bake at 350°F for 5 minutes to set the crust. Allow to cool.
Preparing the Filling and Baking the Pie:
- Preheat oven to 425°F.
- In a food processor, combine the pumpkin puree, pumpkin pie spice, eggs, salt, and evaporated milk. Blend until smooth.
- Place the prepared crust on a cookie sheet and carefully pour the filling into it.
- Bake for 15 minutes at 425°F.
- Reduce the oven temperature to 350°F (without removing the pie) and bake for another 40 minutes, or until the center is firm.
- If the crust is getting too dark, shield the edges with tin foil.
- 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.