Gingersnap Pumpkin Pie

by Sophie Bayliss, Date November 26, 2020

Thank you to Tara Lissner of the Swiss Gardening School for this Thanksgiving recipe. "You can easily use your own home grown pumpkin to make your own pumpkin puree by splitting the pumpkin in half, removing the seeds (for roasting later), also removing any string, roasting it in the oven until tender. Puree with a blender and measure use as if it were from a tin!"

Ingredients

For the crust

150gs (1 ½ cups) crushed gingersnaps
30gs (3 tablespoons) sugar
85gs (6 tablespoons) melted butter
½ teaspoon ground ginger

For the filling

3 large eggs
120gs (¾ cup) light brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt
1 ⅔ cups canned pumpkin puree
1 ½ cups cream

Recipe

Preheat the over to 175 C.

To make the crust, in a small bowl stir together the crushed gingersnaps, sugar, melted butter and ginger until evenly moistened. Pat evenly into the bottom and up the sides of a 23cm pie pan. Bake for 5 minutes until just set. Cool completely on a rack.

To make the filling, in a large bowl, whisk the eggs until blended. Whisk in the brown sugar, cinnamon, ginger, cloves, nutmeg and salt until well mixed. Stir in the pumpkin and cream until blended. Pour into the crust.

Bake until the filling is set 45-50 minutes. Cool completely before serving.