“Martha Stewart recipe: November 2010”
5hrs 20mins
1 pie

Ingredients Nutrition


  1. 1. Preheat oven to 350 F.
  2. 2. Combine gingersnaps, sugar, and salt into a bowl. Stir in melted butter.
  3. 3. Press mixture into the bottom and up the sides of a 9 inch metal pie dish.
  4. 4. Refrigerate until set, about 15 minutes.
  5. 5. Bake until crust is golden brown, about 15 minutes. Let cool.
  6. 6. Bring milk, vanilla, cinnamon, cloves, 1/4 cup sugar and 1/8 tsp salt to a simmer in a medium saucepan over medium heat.
  7. 7. Whisk egg yolks with cornstarch and 1/4 c sugar in a medium bowl.
  8. 8. Gradually whisk about 1/2 c of milk mixture into yolk mixture. Return entire mixture to saucepan.
  9. 9. Cook over medium heat, whisking constantly, until bubbling in the center (about 2 minutes).
  10. 10. Remove from heat.
  11. 11. Immediately whisk in pumpkin. Add butter.
  12. 12. Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing top with an offset spatula.
  13. 13. Refrigerate until set, at least 4 hours.
  14. 14. When ready to serve, whisk heavy cream until medium peaks are formed. Top pie with whipped cream. Garnish with freshly grated nutmeg.

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