Ingredients: |
Ingredients: FOR THE GINGERBREAD CRUST
1-1/4 cups ground Gingersnaps
(from about 25 cookies)
2 Tablespoons Sugar
4 Tablespoons unsalted Butter,
melted & slightly cooled
FOR THE PUMPKIN CREAM FILLING
2 cups whole Milk
1/2 teaspoon Pure Vanilla Extract
1/4 teaspoon Ground Vanilla
1/4 teaspoon Freshly Grated Nutmeg
Pinch of Ground Cloves
1/2 cup Sugar
Pinch of Salt
4 Large Egg Yolks
1/4 cup Cornstarch
1-1/4 cups solid-packed Pumpkin (from 15ozcan)
1 Tablespoon unsalted Butter, room temperature
1-1/4 cups Heavy Cream, whisked to medium peaks
Nutmeg, freshly grated - garnish
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Directions: |
Directions:Make the Gingersnap Crust: Preheat oven to 350º. 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 pinch 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 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. |
This recipe for Pumpkin Cream Pie is from