It’s well documented, I love pumpkin.
While ordinarily a pumpkin pie purist, I made this spin on a classic for Thanksgiving since my Mom and Michael love chocolate. I’ve been thinking about the custard filling ever since, which is unusual, because normally for me, Thanksgiving is pumpkin’s last hurrah. By December I’ve happily transitioned to that other great seasonal stalwart, gingerbread.
I decided to combine two of my favorite holiday flavors and baked a pumpkin pie with gingersnap crumb crust. Topped with fresh whipped cream and gingerbread molasses chocolate shavings, the end result was amazing. The pumpkin filling is rich and the gingersnap crust tastes like toffee.
If you’re looking for a Christmas dessert that’s a little different, but still familiar and let’s face it, delicious, give this a try.
Brace yourself. You’ll want seconds.
Pumpkin Pie with a Chocolate Crust
Adapted from Spoon Fork Bacon
8 oz gingersnap cookies (about 32 cookies), ground into crumbs (approximately 1 1/2 to 1 2/3 cups)
1/4 cup (1/2 stick) salted butter, melted
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
1/2 lemon, juiced (optional – I skipped this the first time, but used it the second time)
5 tablespoons unsalted butter, melted
3 1/2 tablespoons light brown sugar
1 tbsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
Sweetened whipped cream:
1 cup heavy cream
1/2 cup superfine sugar
1/2 tsp vanilla extract
Preheat oven to 350˚F.
For the crust: In a large bowl mix together the gingersnap crumbs and melted butter until fully incorporated. Press the mixture into a 9” pie dish or tart shell, pressing both evenly on the bottom and up the sides. Place onto a baking sheet and then into the refrigerator until ready to use.
For the filling: Place pumpkin puree in a bowl and combine with the remaining ingredients. Stir together until fully incorporated and no lumps remain. Pour the filling into the prepared crust and carefully set into the lowest rack of the oven. Bake for 30 to 40 minutes or until the filling has set, but is slightly loose in the middle.
Allow pie to cool completely, about 2 hours.
For the sweetened whipped cream: Combine cream, sugar and vanilla extract into a mixing bowl and beat together using an electric hand mixer until stiff peaks form.
To serve: Generously top pie with whipped cream and finish with chocolate shavings.