Step-by-Step Guide to Make Homemade Real Pumpkin Pie with a Gingersnap Crust

Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, How to Make Award-winning Real Pumpkin Pie with a Gingersnap Crust. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Real Pumpkin Pie with a Gingersnap Crust, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Real Pumpkin Pie with a Gingersnap Crust delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Real Pumpkin Pie with a Gingersnap Crust is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Real Pumpkin Pie with a Gingersnap Crust estimated approx 60 mins.

To begin with this particular recipe, we have to prepare a few components. You can cook Real Pumpkin Pie with a Gingersnap Crust using 20 ingredients and 12 steps. Here is how you cook it.

#GoodEats #AltonBrown #Thanksgiving #Dessert #Pie #Vegetarian A combination of multiple recipes: https://tasty.co/recipe/pumpkin-pie-fresh-pumpkin-pie https://www.youtube.com/watch?v=SR4R7GHxU1w https://www.foodnetwork.com/recipes/alton-brown/pumpkin-pie-recipe-1922634 https://www.bonappetit.com/recipe/pecan-rye-pumpkin-pie

Ingredients and spices that need to be Prepare to make Real Pumpkin Pie with a Gingersnap Crust:

1. Pumpkin Puree:
2. 2 1/2 lb sugar pumpkin
3. 1 teaspoon cinnamon
4. 1/4 teaspoon nutmeg
5. 1/4 teaspoon cardamom
6. 1/4 teaspoon ginger
7. 1/8 teaspoon allspice
8. 1/8 teaspoon cloves
9. 1/2 teaspoon kosher salt
10. Crust:
11. 7 ounces gingersnap cookies
12. 1 tablespoon dark brown sugar
13. 1 teaspoon ground ginger
14. 1 1/2 ounce or 3 tablespoons unsalted butter, melted
15. Filling:
16. 16 ounces Pumpkin Puree
17. 1 cup half-and-half
18. 3/4 cup dark brown sugar
19. 2 large eggs
20. 1 large egg yolk

Steps to make to make Real Pumpkin Pie with a Gingersnap Crust

1. Raw Pumpkin Prep (GO TO STEP 6, IF USING CANNED PUMPKIN): Heat the oven to 400 degrees F.
2. Cut the sugar pumpkin into 8 wedges. Use a paring knife or spoon remove all of the seeds and pulp.
3. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
4. Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin.
5. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.
6. Crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
7. Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
8. Pumpkin Puree: Heat the oven to 350 degrees F.
9. Add 16 ounces (455 g) of the pumpkin to a bowl, along with the cinnamon, nutmeg, cardamon, ginger, allspice, cloves, and salt. Stir to combine.
10. Spread the pumpkin puree mixture evenly on Silpat Non-Stick Silicone Baking Mat and bake for 12-15 minutes. Remove the pumpkin mixture from the heat and cool for 10 minutes.
11. Filling: Add Pumpkin Puree to a food processor, along with half-and-half, dark brown sugar, eggs, egg yolk. Puree until very smooth, 6-8 minutes.
12. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.

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