My dad said that this was the best pumpkin pie he has ever had! Wow! What a compliment! This was my first time making a pumpkin pie in a gingersnap crust. I wasn't worried though... because when you deal with good ingredients and flavors, it is bound to work in your favor! I combined multiple different recipes and came up with the one below. Enjoy!
Gingersnap Pumpkin Pie
Yield: 8 Servings
2 C. Gingersnap Cookie Crumbs
1/2 C. Walnuts or Pecans, finely chopped
1/8 tsp. Salt
5 Tbsp. Unsalted Butter, melted
Preheat oven to 325F degrees. Place a rack in the center of the oven. Combine cookie crumbs, walnuts and salt. Stir in butter and transfer to a pie pan. Press crumb mixture firmly and evenly into bottom and sides of pan. Bake for 10 minutes; transfer to a cooling rack.
Pumpkin Pie Filling
2 Large Eggs
3/4 C. Light Brown Sugar, packed
1/2 tsp. Vanilla Extract
1/2 tsp. Salt
2 tsp. Pumpkin Pie Spice
1 (15 oz) Can Solid-Pack Pumpkin
1 C. Half-and-Half
In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin pie spice and pumpkin. Whisk in half-and-half. Pour mixture into cooled pie crust. Bake at 350F degrees until set (about 1 hour). Cool on rack at room temperature for one hour, then refrigerate to cool completely.
Note: When refrigerating pie, cover first with a paper bowl, then plastic wrap. The towel absorbs moisture and keeps the surface free of droplets.
Brandy Whipped Cream
1 C. Heavy Cream
1 Tbsp. Powdered Sugar
1 1/2 Tbsp. Brandy
In a bowl of a standing electric mixer fitted with the whisk attachment, beat the cream until thick and frothy. While beating, add the sugar and brandy. Beat until soft peaks form.