Pumpkin Pie, Libby Style
This week I got to fly home to California for a faux Thanksgiving break, since I can’t go back for the real one. In the spirit, I decided to make a pumpkin pie…with a bit of twist:
Pumpkin Pie with Gingernsap Crust
For the crust:
As always, preheat your oven. 350 degrees.
Crush about 4oz (or two cups) of gingersnap cookies.
In a medium bowl, melt 1/2 stick of butter.
Finely chop 1/2 to 1 cup pecans, judging on how much gingersnaps you have.
Add your crushed gingernsnaps, chopped pecans, and 1/4 cup sugar to your melted butter. Mix thoroughly.
Press mixture onto bottom and up thes sides of a 9-inch pie dish. Bake for 15 minutes.
In the meantime…Pie Filling!
Combine sugar, salt, cinnamon, ginger and cloves in small bowl.
Beat eggs lightly in large bowl.
Stir in sugar-spice mixture and pumpkin.
Gradually stir in evaporated milk.
It will be very runny.
Pour into pie shell.
Raise oven temperature to 425 F. Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Hello, yum. Cool on wire rack for 2 hours.
Then cut yourself a slice! Top with whipped cream (homemade makes it that much more magical).
Overall, this was a successful adventure Our crust got a little crispy, so we might reduce its pre-bake time to 10 or so minutes. The actual pie custard came out beautifully–thick, creamy, pumpkin-y. The ginger in the crust added a subtle extra kick, that only got better as days passed (hooray for leftovers!) Definitely something to keep in mind as feasting holidays approach.
Ginersnap Pecan Crust (Taken from Gourmet Magazine)
- fourteen 2-inch gingersnaps (about 4 ounces)
- 1 cup pecans (about 4 ounces)
- 1/4 cup granulated sugar
- 1/2 stick (1/4 cup) unsalted butter melted and cooled
In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well. If you’re like me and only have a using a rolling pin to crush the gingernsnaps and a knife to chop the pecans. Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.
Pie Filling (From Libby’s Pumpkin Can) (Makes 2 pies, so just halve the recipe)
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
- 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk