The Pumpkin Pie Recipe
Alton Brown's pumpkin pie with gingersnap crust is a spicy-sweet twist on the Thanksgiving classic. Brown sugar brûlée adds extra crunch.
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Cooking tools:
- Food processor
- Kitchen torch
- Pie dish
- Cooling rack
- Baking sheet
- Saucepan
- Whisk
- Mixing bowl
- Spoon
- Measuring spoon
- Oven
- Stove
- Refrigerator
Ingredients
- 170 grams gingersnap cookies
- 1 tablespoon dark brown sugar
- 1 teaspoon ground ginger
- 2 tablespoons unsalted butter, melted
- 1 (16-ounce) can pumpkin puree
- 1 cup half-and-half
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 3/4 cup dark brown sugar
- 2 large eggs
- 1 large egg yolk
- 5 teaspoons light brown sugar
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