GINGER SNAP PUMPKIN PIE WITH GINGER CREAM
I've been baking pumpkin pies for years and I'm always looking for new ways to spice up my recipe. The addition of gingersnap cookies gives pumpkin a little kick and the just-ripe banana lends extra sweetness. PS: don't scrimp on the ginger whipped cream; it brings everything together for a double hit of gingery goodness.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- For the crumb crust: Preheat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan with butter. Wrap the bottom of the pan in foil to prevent leaking. Combine the sugar, salt, 8 of the gingersnap cookies and the graham crackers in a food processor and pulse until crumbly. Drizzle in the butter and continue pulsing until the mixture is the consistency of wet sand. Pour the mixture into the pan and push into the base and halfway up the sides using a glass with straight edges.
- Bake the crust for about 10 minutes, and then let cool completely while you make the filling.
- For the filling: Stir together the pumpkin, dark brown sugar, cinnamon, eggs, banana, egg white and milk in a large bowl. Pour the filling into the baked crumb crust and bake for about 50 minutes. Let cool completely while you make the ginger whipped cream.
- For the ginger whipped cream: Whip the cream with the sugar until soft peaks form using a hand mixer. Fold in the ginger.
- Run a thin knife around the edge of the pie to release it from the pan. Load the whipped cream into a piping bag with a large star tip. Pipe rosettes around the perimeter of the pie and decorate with the 8 remaining gingersnap cookies.
- Cook's Note: Make sure you use a piping bag with a large star tip so the ginger bits in the whipped cream don't clog the tip.
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Mustapha Oluwanifemi
[email protected]The pie was a bit too dense for my taste, but the flavor was good. I would recommend using a different type of crust, such as a graham cracker crust, if you prefer a lighter pie.
Alam Zaib
[email protected]This pie was a bit too sweet for my taste, but it was still good. I would recommend using less sugar in the filling if you don't like your pies too sweet.
Arif Rehman
[email protected]The pie was easy to make and turned out great! The crust was flaky and the filling was flavorful. I would definitely recommend this recipe.
Nadesha Coore
[email protected]This pie was delicious! I loved the combination of the ginger snap crust and the pumpkin pie filling. I will definitely be making this pie again.
Naem Mia
[email protected]I made this pie for my family and they loved it! The crust was crispy and the filling was smooth and creamy. I would definitely recommend this recipe.
Randy Russo
[email protected]This pie was a hit at my Thanksgiving dinner! The flavors of the ginger snap crust and the pumpkin pie filling were perfect together. I will definitely be making this pie again.