Pumpkin Pie With Gingersnap Crust 
Yield: 8 to 12 servings
Time: 1¼ to 1½ hours, mostly unattended
¼ cup (½ stick) unsalted butter
8 ounces gingersnaps (about 3 cups)
1 tablespoon all-purpose flour
¾ cup plus 1 tablespoon sugar
2 large eggs
One 15-ounce can pumpkin purée
¾ cup half-and-half
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
Pinch ground nutmeg
Pinch ground allspice
Pinch ground cloves
1. Heat the oven to 350°F. Melt the butter in a small saucepan over low heat (or in a small bowl in the microwave). Break up the gingersnaps slightly; put them in a food processor and pulse until they are finely ground. Add the butter, flour, and 1 tablespoon of the sugar. Pulse a few times to combine. Press the gingersnap mixture evenly into the bottom and sides of a 9-inch pie pan, and bake for 5 minutes.
2. Beat the eggs in a large bowl. Whisk in the remaining ¾ cup sugar and the pumpkin, half-and-half, cinnamon, ginger, salt, nutmeg, allspice, and cloves. Transfer the pumpkin mixture to the crust, and bake at 350°F until a knife inserted into the center of the pie comes out clean, about 1 hour. (The center of the pie will not be completely firm.) Cool thoroughly. Serve at room temperature, or cover with foil or plastic wrap and refrigerate for up to a day before serving.
(Store leftover pumpkin pie covered with foil or plastic wrap in the refrigerator for up to several days.)

(via Pumpkin pie with gingersnap crust: A vast improvement over pâte brisée.)

Pumpkin Pie With Gingersnap Crust

Yield: 8 to 12 servings

Time: 1¼ to 1½ hours, mostly unattended

  • ¼ cup (½ stick) unsalted butter
  • 8 ounces gingersnaps (about 3 cups)
  • 1 tablespoon all-purpose flour
  • ¾ cup plus 1 tablespoon sugar
  • 2 large eggs
  • One 15-ounce can pumpkin purée
  • ¾ cup half-and-half
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • Pinch ground nutmeg
  • Pinch ground allspice
  • Pinch ground cloves

1. Heat the oven to 350°F. Melt the butter in a small saucepan over low heat (or in a small bowl in the microwave). Break up the gingersnaps slightly; put them in a food processor and pulse until they are finely ground. Add the butter, flour, and 1 tablespoon of the sugar. Pulse a few times to combine. Press the gingersnap mixture evenly into the bottom and sides of a 9-inch pie pan, and bake for 5 minutes.

2. Beat the eggs in a large bowl. Whisk in the remaining ¾ cup sugar and the pumpkin, half-and-half, cinnamon, ginger, salt, nutmeg, allspice, and cloves. Transfer the pumpkin mixture to the crust, and bake at 350°F until a knife inserted into the center of the pie comes out clean, about 1 hour. (The center of the pie will not be completely firm.) Cool thoroughly. Serve at room temperature, or cover with foil or plastic wrap and refrigerate for up to a day before serving.

(Store leftover pumpkin pie covered with foil or plastic wrap in the refrigerator for up to several days.)

(via Pumpkin pie with gingersnap crust: A vast improvement over pâte brisée.)

  1. notentirely said: if i make this, he’d love me forever.
  2. minou said: I am making pumpkin cheesecake for turkey day. Wish I has thought about the gingersnap crust option before I bought the graham cracker crumbs. Hmmmm…
  3. hikergirl posted this
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