No Pie on Thanksgiving: The Epilogue

I caved. I couldn’t have Thanksgiving without the pumpkin pie; the table looked naked without it. But because I promised that I’d make three untraditional pumpkin desserts, I dreams up two creative twists for this year’s pie.  

 

To surprise the crew, I shooed everyone out of the kitchen—dogs included—while I measured, grinded, and stirred ingredients. I even managed to lick all of the telltale chocolate off of my lips before allowing people back in!

 

After clearing the turkey and cranberry salad from the table, I presented my pumpkin pie. People only noticed the crust looked different (made out of spicy crushed gingersnaps), but Mom laughed with delight at the hidden chocolate layer beneath the pumpkin custard. With everyone voting the gingersnap crust as their favorite part of the meal, this untraditional pie may have earned itself a traditional spot on the holiday menu.

 

 

Gingersnap Pumpkin Layered Pie

based on CL’s gingersnap pumpkin pie

serves 8-10

The gingersnap crust is addicting! I used TJ’s Triple Ginger Snaps with fresh, crystallized, and ground ginger, but use your favorite cookie. Top with whipped cream and extra chocolate shavings.

crust

1¾ c. gingersnap crumbs (about 43 cookies)

2 tbsp melted butter

2 tbsp granulated sugar

 

filling

½ c. chocolate chips, melted

1½ c. canned pumpkin purée

¾ c. packed brown sugar

1 tbsp cornstarch

2 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground cloves

¼ tsp salt

1 tsp vanilla extract

3 egg whites

1 (12 oz) can evaporated milk (regular or skim)

 

1. Preheat the oven to 325°. Lightly coat a 9” pie pan with cooking spray.
2. In a medium bowl, mix the crust ingredients together with a fork until moistened. Pat the gingersnap mixture into the bottom and up the sides of the prepared pie pan. Bake at 325° for 4 min. Remove and cool on a wire rack.
3. To prepare the filling, mix the pumpkin through evaporated milk in a large bowl. Coat the bottom of the crust with the melted chocolate, and pour the pumpkin custard on top. Bake at 325° for 1 hour or until a knife inserted into the center comes out clean. Cool completely on a wire rack.

 

 

Note: For extra pumpkin custard, pour into individual ramekins coated with cooking spray, and bake for around 40 min or until a toothpick inserted into the center comes out clean. Perfect for sneaking a taste while you wait for the actual pie to cool!