Gingersnap Pumpkin Pie - Alison Roman
The custardy filling melting slightly into the spiced cookie crust, softening where the two meet, giving way to a crunchy bottom layer — three glorious textures in one spectacular pie.
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Cooking tools:
- Food processor
- Pie dish
- Oven
- Mixing bowl
- Measuring cup
- Spoon
- Whisk
- Baking sheet
- Refrigerator
Ingredients
- 8 ounces spiced cookies such as gingersnaps, graham crackers, Biscoff
- 6 tablespoons/3 ounces/ 85g unsalted butter , melted
- 1 tablespoon light brown sugar (optional, depending on your cookies)
- ½–1 teaspoon kosher salt (depending on your cookies)
- 1 15-ounce can pumpkin puree
- ⅓ cup granulated sugar
- ½ cup light brown sugar
- 1 ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 tablespoon freshly grated ginger or ½ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- 3 large eggs
- ¾ cup heavy cream
- Lightly sweetened whipped cream , for serving
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