Pumpkin Gingersnap Pie
From valinkenmore 14 years ago
- 65 minutes to make
- Serves 8
A wonderful holiday pie from O, The Oprah Magazine.
Ingredients
- 2 cups (about 40 cookies) gingersnap cookie crumbs shopping list
- 1/2 cup finely chopped walnuts shopping list
- 5/8 teaspoon salt shopping list
- 5 tablespoons melted butter shopping list
- 2 cups canned solid-pack pumpkin shopping list
- 2/3 cup light brown sugar shopping list
- 1/2 cup sugar, plus more for garnish (optional) shopping list
- 2 tablespoons honey shopping list
- 1 1/4 teaspoons ground ginger shopping list
- 1 teaspoon cinnamon shopping list
- 1/8 teaspoon ground cloves shopping list
- 1 1/4 cups heavy cream shopping list
- 1/3 cup whole milk shopping list
- 3 large eggs shopping list
- 1 cup fresh or frozen cranberries shopping list
- 1/4 cup orange juice shopping list
How to make it
- 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.
People Who Like This Dish 5
- minitindel THE HEART OF THE WINE COUNTRY, CA
- momo_55grandma Mountianview, AR
- mrsc543 North Reading, MA
- michellem Idaho, ID
- tuilelaith Columbia, MO
- conner909 Whereabouts, Unknown
- rosiek Waterloo, CA
- clbacon Birmingham, AL
- jolielives The Catskill Plateau , NY
- valinkenmore Malott, WA
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The Rating
Reviewed by 6 people-
I love using gingersnaps in a crust..this looks so good. I have a recipe for pumpkin crisp that you may like!
michellem
in Idaho loved it
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Great combination....pumpkin and gingersnaps! Wonderful post! Five forks.
mrsc543
in North Reading loved it
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wow! wonderful post thanks high5
momo_55grandma
in Mountianview loved it
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