BY TORIE COXOCT 5, 2020
TOTAL TIME:3 hours 10 mins
If your feeling is that standard pumpkin pie could use just a little more oomph, give this spicy recipe a whirl! With three different kinds of ginger—plus a gingersnap cookie crust—this one is sure to blow their socks off!
INGREDIENTSFor the Crust10 oz.
gingersnap cookies (about 45 cookies)1/4 c.
packed dark brown sugar1/2 tsp.
kosher salt1/4 tsp.
ground ginger5 tbsp.
unsalted butter, meltedFor the Filling3/4 c.
granulated sugar1/2 tsp.
Pinch ground cloves1/2 tsp.
ground cinnamon3/4 tsp.
(15-ounce) can pure pumpkin1 1/4 c.
large eggs, lightly beaten2 tsp.
grated fresh ginger
Sweetened whipped cream, for serving
Chopped candied ginger, for garnish
1. Make the crust: Preheat oven to 375°F. Process gingersnaps in a food processor until fine crumbs form, 20 to 25 seconds. Add brown sugar, salt, and ground ginger; pulse to combine, 5 or 6 times. Add butter and pulse until combined, 10 to 12 times. Press in bottom and up sides of a 9-inch deep-dish pie plate. Freeze 30 minutes. Bake until dry to the touch and fragrant, 12 to 14 minutes. Cool completely on a wire rack.
2. Make the filling: Reduce oven temperature to 350°F. Whisk together granulated sugar, salt, cloves, cinnamon, and ground ginger in a bowl until combined. Whisk in pumpkin, half-and-half, eggs, and fresh ginger just until combined. Pour into prepared crust.
3. Bake until filling is set (it may jiggle slightly in very center), shielding crust with foil after 30 minutes to prevent excessive browning, 60 to 70 minutes. Cool completely on a wire rack. Serve at room temperature or chilled, topped with whipped cream and candied ginger.