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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Love this crust and the cream filling...recipe courtesy of Martha Stewart Living November 2010. Ingredients:
1 1/4 cups gingersnaps (ground, about 25) |
2 tablespoons sugar |
salt |
4 tablespoons unsalted butter, melted and slightly cooled |
2 cups whole milk |
1/2 teaspoon pure vanilla extract |
1/4 teaspoon ground cinnamon |
1/4 teaspoon nutmeg (freshly grated) |
1 pinch ground cloves |
1/2 cup sugar |
salt |
4 large egg yolks |
1/4 cup cornstarch |
1 1/4 cups pumpkin (sold-pack) |
1 tablespoon unsalted butter, room temperature |
1 1/4 cups heavy cream, whisked to medium peaks |
freshly grated nutmeg |
Directions:
1. Make the gingersnap crust: Preheat oven to 350. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9 inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
2. Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat.
3. Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
4. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter.
5. Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream, and garnish with nutmeg.
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