Pumpkin Pie in a GIngersnap Crust
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Why I Love This Recipe
I use Carr's Lemon Ginger Cookies for the crust
Ingredients You'll Need
Pumpkin Pie in Gingersnap Crust
For the crust:
25 crushed ginger snap cookies (store bought OK; recipe for homemade gingers forthcoming).
4 ounces butter (melted)
Place the cookies in a food processor and pulse until they form a coarse crumb. Put them in a pie plate, pour the melted butter over them, then pat them until the crust is smooth and slightly moistened all around. Set aside.
For the pie filling:
1 1/2 cup pumpkin puree (the pulp of 2-3 sugar pumpkins or 1 large can)
1 cup brown sugar
2 eggs
2 Tbs. butter
3 Tbs. heavy cream
4 oz. milk
2 Tbs. maple syrup
1 Tbs. vanilla
1 Tbs. dark rum (optional)
1/2 cup candied orange zest
Directions
In a large bowl (or mixer), whisk all the ingredients together until smooth. Pour the mixture into the prepared pie plate. Bake at 350 for about 45 minutes or until the crust is lightly browned and the center is firm (not liquid). Allow to cool. To finalize the color, consider topping the finished pie with candied orange zest.