Pumpkin pie with gingersnap crust and cinnamon whipped cream
Nobody has ever, ever, raved about the crust on a pumpkin pie. That’s because the crust’s always boring as hell: crumbly, hard, flavorless. Really, the crust on your average pumpkin pie is just there to hold the rest of the pie together, or to make sure you can actually qualify the thing as pumpkin pie, instead of pumpkin pile of garbage.
<br />That’s why we need to change the recipe. Instead of spending hours on the rest of Thanksgiving and doing the ol’ Half-Assed Shuffle through the finishing plate, take a little extra time and make this Pumpkin Pie with Gingersnap Crust and Cinnamon Whipped Cream. It’ll be better, your family might not complain as much, and most of all, you’ll be able to look yourself in the mirror that night before you go to sleep. Which…you’ll probably be able to do anyway, but at least you won’t be looking at the face of a person who made the world’s most uninteresting dessert.
<br />I will talk about this pie, not in my own words, but in the praises I got last night from the actual tasters:
<br />You are a genius.
<br />This recipe would win a Thanksgiving baking contest of a hindi family with 70 members.
<br />This is excellent on another level.
<br />Thhuhknsio delshhfrus (this is delicious?).
<br />This is the best pumpkin pie I’ve ever had.
<br />I had made pumpkin pie before, but this was really another level of deliciousness. I tried ginger snap cookies for the first time (Trader Joe’s has the most amazing ones) and I used them for the crust, instead of making a normal pie crust that I personally hate doing. Also, I made the pumpkin puree from scratch- it sounds like too much trouble to go through, but it’s really not— you just need some extra time. And one more thing, bake it a day before serving. Chilling it makes the flavours come together and taste so much better. You can watch me making it on my blog ssugarpill.com