I will talk about this pie, not in my own words, but in the praises I got last night from the actual tasters:
You are a genius.
This recipe would win a Thanksgiving baking contest of a hindi family with 70 members.
This is excellent on another level.
Thhuhknsio delshhfrus (this is delicious?).
This is the best pumpkin pie I’ve ever had.
I had made pumpkin pie before, but this was really another level of deliciousness. I tried ginger snap cookies for the first time (Trader Joe’s has the most amazing ones) and I used them for the crust, instead of making a normal pie crust that I personally hate doing. Also, I made the pumpkin puree from scratch- it sounds like too much trouble to go through, but it’s really not— you just need some extra time. And one more thing, bake it a day before serving. Chilling it makes the flavours come together and taste so much better. You can watch me making it on my blog ssugarpill.com
ounces Gingersnap cookies (about 36 cookies)
cup Brown sugar
cup Heavy cream
cup Pumpkin pureé
- Melt the butter on a small pan over medium heat. When melted, let it cook for a couple of minutes so it starts browning and smelling a bit nutty. Break the cookies a little bit into the food processor and process until crumbly. Add the butter and pulse again for a second so it all gets wet. Push the mixture into a pie dish using a glass. Let it cool in the refrigerator for 20 minutes and then bake for 15 minutes at 325ºF, then take it out to cool.
- For the filling, combine all of the ingredients and beat by hand until combined. Pour into the crust. Using foil, cover the edges of the crust so it doesn’t burn (I forgot). And bake it at 350º for about 50-55 minutes, until the top is not giggly anymore. Let it cool all the way (or refrigerate overnight) before decorating.
- This recipe was entered in the contest for Your Best Recipe with Brown Butter