Gingersnap Crusted Pumpkin Pie

The only type of crust you should be making from now until Dec 26 is gingersnap crust. For everything. Takes your pumpkin pie to a whoooole new level. Add some balsamic candied pecans (with elderberry infused balsamic from @evoolution104) and you just won thanksgiving. If you’re looking for a v last minute thanksgiving dessert, this is it!!

Makes 1 pie, 8 slices

Ingredients

For the Crust

2 1/4 cups gingersnap cookies crumbs

1/4 tsp cinnamon

1/4 nutmeg

1/4 ground ginger

7 tbs butter, melted

For the Filling

540 ml (1 smaller can) pumpkin purée

1/2 cup brown sugar

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp salt

1/2 cup table cream (18%) or half and half cream (10%)

2 eggs

1 tsp vanilla extract

3 tbs white sugar

Directions

1. Preheat the oven to 350 F. Combine all of the ingredients for the crust in a mixing bowl. Mix to combine then press into a 9 inch pie pan or tart pan. Bake for 9 minutes, then remove from heat and let it cool a minimum of 10 minutes.

2. While the crust is cooling, prepare the filling. In a medium saucepan, combine the pumpkin, brown sugar, cinnamon, nutmeg, ginger, cloves, salt, and whisk to combine. Turn the heat up to low, then cook until the pumpkin begins to splatter, anywhere from 7-10 minutes. Remove from heat.

3. In another bowl, whisk together the table cream/half and half, eggs, vanilla extract and white sugar. Pour the cream mixture into the pumpkin mixture and whisk very well until fully combined. Pour the filling into the cooled crust and bake for 50 minutes. Let pie cool for 20-30 minutes before removing from pan or slicing. While the pie is baking, make the pecans.

4. In a small saucepan, combine the brown sugar, balsamic vinegar and salt. Stir very well to combine. Bring to a low boil over medium heat, then reduce the heat to low and add the pecans. Cook for 9 minutes, stirring often to prevent burning.

5. Transfer the pecans to a parchment lined baking tray and sprinkle with a little more rock or sea salt. Let cool for a minimum of 15 minutes. You can also put the pecans in the fridge to cool. Once hard, break the candied pecans into small chunks and use to garnish cooled pie. Make sure the pie is completely cooled before garnishing, or the candied pecans will melt.