Pumpkin pie with gingersnap cookie crust


Gingersnap cookie:
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
2 teaspoon ground ginger
½ teaspoon ground cloves
1½ sticks butter (12 tablespoons)
1 cup sugar
1 egg
1/8 cup molasses
Sugar to roll cookies in

Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper or baking mat. In a bowl sift together the flour, baking soda, salt, cinnamon, ginger, cloves.

In a mixer fitted with the paddle attachment, cream together the butter and sugar for two minutes, until light and fluffy. Add in the egg beating until incorporated, followed by the molasses. On a low speed slowly incorporate the flour mixture. Once combined, scoop the cookies and roll in sugar, then place on sheet pan.
Bake for 20 minutes at 350 degrees Fahrenheit.

Yields 9 large cookies.

Gingersnap crust:
5 gingersnap cookies (recipe above), cooled completely
7 tablespoons butter (melted)
Preheat the oven to 350 degrees Fahrenheit

Place cookies in a food processor. Process until fine crumb resembling graham cracker crumbs. In a bowl, combine the cookie crumbs and melted butter with your hands.

Pour out into a 9-inch pie plate. With the bottom of a metal measuring cup, press and pack the crumbs into the shell, making sure the bottom and sides are packed tightly.

Chill crust for 10 minutes in the refrigerator. Bake for 10 minutes.

Pumpkin pie filling:
¾ cup sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 eggs
15 ounces pumpkin puree
1 (12 oz can) evaporated milk

Preheat the oven to 350 degrees Fahrenheit.

Whisk together the sugar, spices, and eggs.

With a spatula, stir the pumpkin puree and evaporated milk into the egg/sugar mixture. Pour filling into a par-baked pie shell, bake for 30 minutes. When the pie slightly jiggles in the middle it is ready. Let cool for 2-3 hours before serving, or chill overnight.

Serve with freshly whipped cream.