Directions:
- Brulee for mini-pies:
- Heat the oven to 350 degrees F.
- For the 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.
- 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.
- For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.
- Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. 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.
- For mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes before evenly dividing the filling between the pans. Bake until the center juggles slightly but the sides of the filling are set, 25 minutes. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of light brown sugar on the top of each pie. Melt the sugar using a torch to form a crispy top. Cool for 5 minutes before serving.
- Pumpkin Puree:
- Heat the oven to 400 degrees F.
- Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
- 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.
- 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 to the bowl of a food processor. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6332.05 Kcal (26511 kJ) | ||
| Calories from fat | 1999.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 222.2g | 342% | |
|---|---|---|---|
| Cholesterol | 1052.92mg | 351% | |
| Sodium | 7103.37mg | 296% | |
| Potassium | 1382.61mg | 29% | |
| Total Carbs | 954.36g | 318% | |
| Sugars | 667.02g | 2668% | |
| Dietary Fiber | 3.67g | 15% | |
| Protein | 106.24g | 212% | |
| Vitamin C | 179.3mg | 299% | |
| Vitamin A | 69.2mg | 2306% | |
| Iron | 15.2mg | 84% | |
| Calcium | 2725.7mg | 273% | |
| Amount Per 100 g | |||
| Calories | 159.85 Kcal (669 kJ) | ||
| Calories from fat | 50.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 342% | |
|---|---|---|---|
| Cholesterol | 26.58mg | 351% | |
| Sodium | 179.32mg | 296% | |
| Potassium | 34.9mg | 29% | |
| Total Carbs | 24.09g | 318% | |
| Sugars | 16.84g | 2668% | |
| Dietary Fiber | 0.09g | 15% | |
| Protein | 2.68g | 212% | |
| Vitamin C | 4.5mg | 299% | |
| Vitamin A | 1.7mg | 2306% | |
| Iron | 0.4mg | 84% | |
| Calcium | 68.8mg | 273% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Carrot Pie
Raw carrot, finely grated, cooked and mashed, Cinnamon and 8 more.. -
Chiffon Pumpkin Pie
Crushed gingersnaps, Sugar, Ground ginger, Butter, melted and 13 more.. -
Ginger Pumpkin Meringue Pie
Gingersnap-graham crust, Crushed gingersnaps (12 cookies) and 18 more.. -
Pumpkin Cinnamon Roll Scones
Butter, softened, Brown sugar, Cinnamon, Whole wheat flour and 15 more.. -
White Chocolate Ginger Cheesecake
Gingersnaps, Sugar, Ground ginger and 9 more.. -
Lemon-Ginger Cheesecake
Ground gingersnap cookies (about 9 oz), Sugar and 12 more.. -
Parmesan Puffs
Egg, Salt, Shredded parmesan cheese, Water, Milk and 6 more.. -
Pumpkin Biscuits
All-purpose flour, Brown sugar, Baking powder, Salt and 5 more.. -
Pumpkin-Oat Scones
All-purpose flour, Old-fashioned rolled oats and 15 more.. -
Chewy Ginger Cookies
All-purpose flour, Ground ginger, Baking soda and 13 more.. -
Pumpkin Biscuits
All-purpose flour , more if needed, Brown sugar, Salt and 8 more.. -
Gingerbread Pancakes
Flour, Baking soda, Baking powder, Salt, Brown sugar and 9 more.. -
Pumpkin Scones
Whole wheat flour, Baking powder, Salt, Ground cinnamon and 11 more..
Also Try
-
Alton Brown's Yogurt Pumpkin Pie
Plain yogurt, Pumpkin puree, Dark brown sugar, Cinnamon and 4 more.. -
Pumpkin Pie with Brown Sugar-Walnut Topping
Walnut pieces, Golden brown sugar, Ground cinnamon and 9 more.. -
-
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
