The Pumpkin Pie Recipe | Alton Brown
Alton Brown's pumpkin pie with gingersnap crust is a spicy-sweet twist on the Thanksgiving classic. Brown sugar brûlée adds extra crunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at altonbrown.com.
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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