Pumpkin Cream Pie
"Love this crust and the cream filling...recipe courtesy of Martha Stewart Living November 2010."
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
-
For the gingersnap crust
- 1 1⁄4 cups gingersnaps (ground, about 25)
- 2 tablespoons sugar
- salt
- 4 tablespoons unsalted butter, melted and slightly cooled
-
For the pumpkin cream filling
- 2 cups whole milk
- 1⁄2 teaspoon pure vanilla extract
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon nutmeg (freshly grated)
- 1 pinch ground cloves
- 1⁄2 cup sugar
- salt
- 4 large egg yolks
- 1⁄4 cup cornstarch
- 1 1⁄4 cups pumpkin (sold-pack)
- 1 tablespoon unsalted butter, room temperature
- 1 1⁄4 cups heavy cream, whisked to medium peaks
-
Garnish
- freshly grated nutmeg
directions
- Make the gingersnap crust: Preheat oven to 350. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9 inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
- Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat.
- Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
- Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter.
- Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream, and garnish with nutmeg.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
