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.)
