Recipe

Pumpkin Gingersnap Pie Recipe

Add Step-by-Step Photos	Valinkenmore / All my dishes 1 month, 1 week ago A wonderful holiday pie from O, The Oprah Magazine. Prep:15m Cook:65m Servings:8	Valinkenmor
	pie easy delicious

Does this look good? Yeah! / Nope

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Ingredients

2 cups (about 40 cookies) gingersnap cookie crumbs

1/2 cup finely chopped walnuts

5/8 teaspoon salt

5 tablespoons melted butter

2 cups canned solid-pack pumpkin

2/3 cup light brown sugar

1/2 cup sugar, plus more for garnish (optional)

2 tablespoons honey

1 1/4 teaspoons ground ginger

1 teaspoon cinnamon

1/8 teaspoon ground cloves

1 1/4 cups heavy cream

1/3 cup whole milk

3 large eggs

1 cup fresh or frozen cranberries

1/4 cup orange juice

Directions

Preheat oven to 325°F. place a rack in center of oven. Combine cookie crumbs, walnuts, and 1/8 teaspoon salt. Stir in butter and transfer to a 9-inch deep-dish pie pan. Press crumb mixture firmly and evenly into bottom and sides of pan (put a piece of plastic wrap on top of crumbs to keep crust from sticking to hands). Bake 10 minutes; transfer to a cooling rack.

In a large bowl, gently whisk remaining 1/2 teaspoon salt with rest of ingredients except 1/4 cup sugar, cranberries, and orange juice. The mixture should be smooth and have no bubbles. Place cooled pie crust on a baking sheet; pour in pumpkin filling. Use an offset spatula or the back of a large spoon to smooth the top; transfer to oven. Bake until pumpkin filling is set but still has some wiggle in the center, 60 to 75 minutes. (If edges of pie get too dark toward the end of baking, cover them with aluminum foil.) Cool on a rack.

Meanwhile, set aside a few whole cranberries for garnish (optional). Boil remaining cranberries with 1/4 cup sugar, orange juice, and 1/4 cup water until berries pop, about 3 minutes. Reduce heat and simmer for 3 to 4 minutes. Press berries and cooking liquid through a fine strainer. While sauce is warm (not hot), spread across cooled pie with an offset spatula. Roll reserved berries in sugar (if using) and place on pie. Serve pie at room temperature or cold; it can be refrigerated for up to 1 day.

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Comments

michellem 1 month, 1 week ago said:
I love using gingersnaps in a crust..this looks so good. I have a recipe for pumpkin crisp that you may like!

mrsc543 1 month, 1 week ago said:
Great combination....pumpkin and gingersnaps! Wonderful post! Five forks.

conner909 1 month, 1 week ago said:
Great post...thanks Val!

momo_55grandma 1 month, 1 week ago said:
Wow! wonderful post thanks high5

jolielives 1 month, 1 week ago said:
Besides being yummy & perfect. I have a bag of raw cranberries in the frig right now & didn't have a clue as to what to do with them until your post. So thank you my friend & High Forks to you.
Jo & Lee

minitindel 1 month ago said:
Mmmmmm sounds really good yummy lol

tink

notyourmomma 3 weeks, 3 days ago said:
I love gingersnaps in a crust...I use it all the time for the pumpkin cheesecakes. This sounds wonderful with the added tartness of the cranberries to combat the sweet pumpkin. Lovely post.

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