Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, real pumpkin pie with a gingersnap crust. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Real Pumpkin Pie with a Gingersnap Crust is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Real Pumpkin Pie with a Gingersnap Crust is something which I have loved my entire life.

All Big Kid Topics; Education; Health; Food & Nutrition; Bullying & School Problems I used only the gingersnap crust portion of this recipe (I have my own pumpkin pie filling recipe) and it was fantastic! I did need to add an additional Tbl of butter to the crust to make it press into the pan without crumbling. One tip is to pour the filling almost all the way to the edge that way. Add the half-and-half, nutmeg, and salt.

To get started with this recipe, we have to first prepare a few ingredients. You can cook real pumpkin pie with a gingersnap crust using 20 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Real Pumpkin Pie with a Gingersnap Crust:

1. Get Pumpkin Puree:
2. Get 2 1/2 lb sugar pumpkin
3. Prepare 1 teaspoon cinnamon
4. Prepare 1/4 teaspoon nutmeg
5. Get 1/4 teaspoon cardamom
6. Prepare 1/4 teaspoon ginger
7. Prepare 1/8 teaspoon allspice
8. Make ready 1/8 teaspoon cloves
9. Take 1/2 teaspoon kosher salt
10. Take Crust:
11. Get 7 ounces gingersnap cookies
12. Take 1 tablespoon dark brown sugar
13. Take 1 teaspoon ground ginger
14. Make ready 1 1/2 ounce or 3 tablespoons unsalted butter, melted
15. Get Filling:
16. Get 16 ounces Pumpkin Puree
17. Take 1 cup half-and-half
18. Take 3/4 cup dark brown sugar
19. Take 2 large eggs
20. Take 1 large egg yolk

Ingredients of Real Pumpkin Pie with a Gingersnap Crust. MAKING PUMPKIN PIE WITH GINGERSNAP CRUST. The crust for the classic pumpkin pie is a pate brisee aka a shortcrust butter pie crust but I like to go with ginger snap cookie crumb crust as the ginger flavour goes so well with pumpkin! The gingersnap crust is made by crumbling gingersnap cookies, mixing with melted butter and pre-baking until lightly golden brown.

Steps to make Real Pumpkin Pie with a Gingersnap Crust:

1. Raw Pumpkin Prep (GO TO STEP 6, IF USING CANNED PUMPKIN): - Heat the oven to 400 degrees F.
2. Cut the sugar pumpkin into 8 wedges. Use a paring knife or spoon remove all of the seeds and pulp.
3. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
4. Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin.
5. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.
6. Crust: - Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
7. Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
8. Pumpkin Puree: - Heat the oven to 350 degrees F.
9. Add 16 ounces (455 g) of the pumpkin to a bowl, along with the cinnamon, nutmeg, cardamon, ginger, allspice, cloves, and salt. Stir to combine.
10. Spread the pumpkin puree mixture evenly on Silpat Non-Stick Silicone Baking Mat and bake for 12-15 minutes. Remove the pumpkin mixture from the heat and cool for 10 minutes.
11. Filling: - Add Pumpkin Puree to a food processor, along with half-and-half, dark brown sugar, eggs, egg yolk. Puree until very smooth, 6-8 minutes.
12. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.

The crust for the classic pumpkin pie is a pate brisee aka a shortcrust butter pie crust but I like to go with ginger snap cookie crumb crust as the ginger flavour goes so well with pumpkin! The gingersnap crust is made by crumbling gingersnap cookies, mixing with melted butter and pre-baking until lightly golden brown. The most important ingredient for a pumpkin pie is of course the pumpkin. Healthy & Homemade No-Bake Pumpkin Pie with a Gingersnap Crust. In comes fall and with it comes all things pumpkin.

So that’s going to wrap it up for this exceptional food real pumpkin pie with a gingersnap crust recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!