Pumpkin pie with gingersnap crust and cinnamon whipped cream
Pies
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 /> <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.
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