Pumpkin Pie, Gingersnap Crust
Updated: Dec 3, 2019
So I'm kind of obsessed with ginger. Might be the Asian in me, but ginger just smells and tastes so...amazing, spicy and sweet. The uniqueness of the aroma and flavor gave me that "ratatouille moment." The moment when you taste something and it transports you back to a memory or a feeling. Eating ginger reminds me of home. It sends me back to an overflowing household of security and warmth.
It only seems apropos that I would enjoy ginger in the form of a lush, warm dessert. Also helps that I've tried just about every ginger cookie and cake there is out there. Not to mention I had a special request from my sister to bake a pumpkin pie for her roommate. So here I am in the kitchen kneading out pie dough when I realize I could just make a gingersnap crumb crust!
Alright I could tell you guys the whole story of how I found the perfect combination of gingersnaps and ginger thins for my crust, but really it involved eating a lot of different ginger cookies. So I'm just going to get straight into the recipe for you to try yourself!
Makes 1 pumpkin pie or 12 mini pumpkin tarts
3 Tbsp unsalted butter, melted
20 gingersnap cookies
1 pumpkin puree can, 15 oz
3 large eggs
1 c packed golden brown sugar
1 Tbsp cornstarch
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground pepper
1 c heavy cream
1/4 c milk
optional, 2-3 droppers of Unflavored Receptra Naturals CBD Oils
*If you are on a budget or cannot find ginger thins, go with 24 gingersnap cookies.
Preheat oven to 375°F (190°C).
Crust: In a food processor, pulse the gingersnaps and ginger thins into fine crumbs. Combine melted butter to the ginger cookie crumbs, pulse about 5-7 times until well combined. The crumbs should represent wet sand. Press buttered crumbs into the pie pan and set aside.
Pumpkin pie filling: Whisk pumpkin, eggs, and brown sugar until well combined. Add cornstarch, pepper, salt, cinnamon, ginger, nutmeg, cloves, cream, and milk (and optional CBD oil) until well combined. Mixture will have a thick consistency.
Pour filling into pressed crust about 3/4 full, the filling will rise. Bake for about 55-60 mins, center will be slightly jiggly.
Remove from oven and allow to cool completely on a cooling rack before serving.