By Eve Fox, The Garden of Eating
Makes one 9-inch pie
For the crust:
1-1/4 cups finely ground gingersnap cookie crumbs (about 25 cookies)
2 tablespoons sugar
3 tablesppons finely minced crystallized ginger
6 tablespoons unsalted organic butter, melted
For the filling:
1-3/4 cups (or 1 can) pumpkin puree
2 large eggs + 1 large egg yolk
1-1/2 cups organic heavy cream
2/3 cup dark brown sugar
3 tablespoons grated fresh ginger
1/2 teaspoon lemon zest
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 teaspoon sea salt
1. Make the crust: preheat the oven to 350 degree F. Pulse the gingersnap cookie crumbs, sugar and ginger several times then add the melted butter and stir until the mixture is evenly moistened (I used my fingers.) Transfer the mixture to a 9-inch-diameter glass pie dish and press the buttery crumbs firmly and evenly into the bottom and up the sides to the top of the dish. Bake the crust until firm and slightly darker in color, about 8 minutes. Remove and let cool.
2. While the crust is baking, turn the oven up to 375 degrees F. and then make the filling: whisk the pumpkin puree with the eggs, egg yolk, and brown sugar. Grate the ginger using a Microplane or fine grater – you don't want any of the fibrous stringy bits to remain. Add the grated ginger, spices, lemon zest and cream to the pumpkin mixture and whisk well to combine.
3. Pour the mixture into the graham cracker crust and bake for about 50 minutes or until the filling is just set – it will continue to set a bit more after it comes out of the oven. After about half an hour, check the pie, rotate it and tent with foil if the edges of the crust seem to be browning too quickly.
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