Ingredients
Scale
- CRUST:
- 11 ounces of ginger snaps, crushed
- 1 TBS dark brown sugar
- 1 tsp ground ginger
- 3 TBS + 1 tsp unsalted butter, melted
- FILLING:
- 1 can pumpkin puree
- 1 cup half and half
- 1/2 tsp grated nutmeg
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 3/4 cup dark brown sugar
- 2 large eggs
- 1 large egg yolk
- WHIPPED CREAM:
- 1 cup heavy whipping cream
- 2 TBS 100% sorghum (or molasses)
Instructions
- FOR THE CRUST:
- Preheat oven to 350F
- Make sure ginger snaps are thoroughly crushed and that there are no large chunks. Combine crumbs with sugar, ginger, and melted butter, and incorporate using your hands.
- Press into a 9 inch pie pan using the pads of your fingers to ensure that it is firmly packed. Be sure the center of the pan gets a good thick coating of crust to prevent it from becoming soggy.
- Bake crust for 10 to 12 minutes, and then remove from the oven and set aside to cool for an additional 10 minutes.
- FOR THE FILLING:
- In a saucepan, bring the pumpkin puree to a simmer over medium heat, stirring occasionally, until slightly thickened.
- Add the half and half, nutmeg, cinnamon, and salt, and stir to combine. Return the mixture to a simmer and then remove from the heat and allow it to cool for 10 minutes.
- In another bowl, mix together brown sugar, eggs, and extra yolk. Pour in the pumpkin mixture and mix to combine.
- Pour filling into pie pan until there is a small lip of crust still visible (you will have a bit of extra filling left in the bowl).
- Bake 45 to 50 minutes or until the crust is dark, sides of the pie are set, and the middle is just slightly jiggly.
- Allow pie to cool on a rack for 3 hours, and then chill in refrigerator for several hours (pie is best the next day)
- FOR WHIPPED CREAM:
- Whip heavy cream with hand mixer or stand mixter fitted with whisk attachment until cream is foamy.
- Add 2 TBS of 100% sorghum or molasses and whip on high speed until creamy peaks form.
- Serve pie with a dollop of whipped cream and garnish with ginger snap if desired. Store leftovers covered in the refrigerator.
- Prep Time: 15 mins
- Cook Time: 75 mins
