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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
8 ounce(s) gingersnaps |
2 tablespoon(s) granulated sugar |
1/2 teaspoon(s) ground ginger |
1 pinch(s) table salt |
4 tablespoon(s) butter melted |
1 can(s) pumpkin puree 15 oz |
1 cup(s) sour cream |
1 cup(s) granulated sugar |
1 teaspoon(s) ground ginger |
1 1/2 teaspoon(s) ground cinnamon |
1/2 teaspoon(s) ground nutmeg |
1/4 teaspoon(s) ground allspice |
3 eggs beaten |
1 teaspoon(s) vanilla |
1 1/2 cup(s) heavy cream |
3/4 cup(s) powdered sugar |
1/2 cup(s) sour cream |
crystallized ginger |
Directions:
1. Preheat oven to 350.
2. For the crust, process gingersnaps, 2 Tbsp sugarn, 1/2 tsp. ginger and salt in a food processor until fine. Transfer crumbs to a bowl and stir in butter. Press mixture into a 9 inch pie dish and bake 10 min.
3. For the filling, whisk together pumpkin puree, 1 cup sour cream, 1 cup granulated sugar, cinnamon, 1 tsp ginger, nutmeg and allspice until smooth.
4. Whisk in eggs and vanilla. Pouor filling into prepared crust and bake until set 45-50 minutes. transfer pie to a rack, Let cool completely.
5. For the creamy topping, beat heavy cream and powered sugar to stiff peaks. Add 1/2 cup sour cream and beat until mixed. Top pie with shipped cream and garnish with crystallized ginger.
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