Guest Post By Teresa from Crafting in My Closet
I love Fall. I can’t get enough of soups, stews and pumpkin everything. I never used to be a fan of pumpkin pie, I hate pie crust, at least I thought I did, because all I had ever had was store bought crust. Then I noticed all those pies with cookie crusts or gram cracker crusts ect. Well shoot why can’t pumpkin pie have a cookie crust too? And what goes better with pumpkin than ginger? Um nothing thats what!
So I now make my pumpkin pie with a ginger snap cookie crust, and it is divine!
Now you can use store bought gingersnaps, but if I’m going to the trouble of making a pie, I’m making the crust too and that includes making the cookies for the crust.
I measure all my ingredients out using a kitchen scale so I don’t know what the conversion is to cups (sorry!)
9 1/2 oz flour (I use half all purpose flour and half whole wheat flour)
1 1/2 teaspoons baking soda
1 1/2 tablespoons ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground clove
1/2 teaspoon salt
7 oz dark brown sugar
5 oz unsalted butter at room temperature
3 oz molasses
1 large egg at room temperature
2 teaspoons finely grated fresh ginger
4 oz finely chopped candied ginger
Preheat oven to 350
in a medium bowl mix flour, baking soda, ginger, cardamom, clove and salt.
in the bowl of a stand mixer mix on low speed till light and fluffy the brown sugar and butter (about 1 to 2 minutes). Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystalized ginger and using a spatula stir to combine. slowly add the dry ingredients to the wet until well combined.
Using a cookie scoop drop cookies onto cookie sheet lined with parchment paper about 2 inches apart. bake on middle rack of oven for 15 minuted rotating pan halfway through.
Allow cookies to cool before going on to the pie. I usually make my cookies the day before.
This recipe makes about 4 dozen cookies.
Now for the Pie
for the crust
6 oz of the gingersnap cookies
1 tablespoon dark brown sugar
1 teaspoon ground ginger
1 ounce unsalted butter, melted.
1 16 oz can of pumpkin puree
1 cup half and half
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
1/2 a vanilla bean, split seeds scraped and reserved
1/2 teaspoon kosher salt
3/4 cup dark brown sugar
2 large eggs and 1 large egg yoke
Heat oven to 350 F
to make the crust: Combine the gingersnaps, brown sugar, and ginger in your blender (could also be done in a food processor but I don’t have one so this is what I use), blend until cookies are fine crumbs. Drizzle butter into the crumb mixture and pulse 8-10 times to combine.
press the crust mixture into the bottom, up the sides and just over the edge of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10-12 minutes and let the crust cool for at least 10 minutes before filling.
For the filling: put your pumpkin puree in a sauce pan over medium heat and bring to a simmer. Cook stirring occasionally, until somewhat thickened (about 3 minutes). Add the half-and-half, nutmeg, cinnamon, ginger, clove and salt. Stir and bring the filling back to a simmer. Add the vanilla seeds and stir. Remove from heat and cool for 10 minutes.
In a separate bowl whisk the brown sugar, eggs, and yolk until smooth. Add the pumpkin mixture and whisk until combined. Pour into the pie crust and bake on the sheet pan until the center just barely jiggles and the sides are set, about 45 minutes. cool at least 2 hours before slicing.
This is by far my favorite pumpkin pie ever. This pie recipe was adapted from Alton Browns recipe.