GINGER SNAP PUMPKIN PIE WITH GINGER CREAM
Crumb Crust:
5 Tbsp. butter, melted, plus more for greasing
2 Tbsp. sugar
¼ tsp. fine salt
16 gingersnap cookies
1 sleeve graham crackers (about 9 sheets)
Filling:
2 cups pumpkin puree (about 1 ½ cans)
¼ cup dark brown sugar
1 tsp. ground cinnamon
2 large eggs
1 banana, mashed
1 egg white
1 – 5 oz. can evaporated milk
Ginger Whipped Cream:
¾ cup heavy whipping cream
3 Tbsp. sugar
3 Tbsp. candied ginger, minced
Directions:
1. For the crust: Preheat oven to 350 degrees. Grease sides of a 9-inch springform pan with butter. Wrap the bottom of pan in foil to prevent leaking. Combine the
sugar, salt, 8 of the gingersnaps and graham crackers in food processor and pulse until crumbly. Drizzle in the melted butter and pulse until 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. Bake the crust for 10 minutes. Let cool
completely.
2. 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.
3. For the ginger whipped cream: Whip the cream with the sugar until soft peaks form using a hand mixer. Fold in the ginger.
4. 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.
