Ingredients:
FOR THE GINGERSNAP CRUST:
• 1 1/4 cups ground gingersnaps (from about 25 cookies)
• 2 tablespoons sugar
• Salt
• 4 tablespoons unsalted butter, melted and slightly cooled
FOR THE PUMPKIN CREAM FILLING:
1. 2 cups whole milk
2. 1/2 teaspoon pure vanilla extract
3. 1/4 teaspoon ground cinnamon
4. 1/4 teaspoon freshly grated nutmeg
5. Pinch of ground cloves
6. 1/2 cup sugar
7. Pinch of Salt
8. 4 large egg yolks
9. 1/4 cup cornstarch
10. 1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
11. 1 tablespoon unsalted butter, room temperature
12. 1 1/4 cups heavy cream, whisked to medium peaks
DIRECTIONS:
Make the gingersnap crust: Preheat oven to 350 degrees. 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 cup 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 cup sugar in a medium bowl.
Gradually whisk about 1/2 cup milk mixture into 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 garnish with nutmeg..
Reader Submitted Recipe
THE MADLOVE COOKING
Joe Arvin
