Impress your family this Thanksgiving with a pumpkin pie made from fresh, real pumpkin. Pecan and gingersnap layer insures a flaky and flavorful pie crust, and the almond spiced whipped cream on top adds a unique touch.
What you will need:
Pie Crust
- 1 pie crust
- 1 cup pecans
- 1 cup gingersnaps
Pumpkin Filling
- 1 small “pie” pumpkin
- 1 cup sugar
- 1.5 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- one half teaspoon ground ginger
- one half teaspoon salt (optional)
- 3 large eggs
- 1 can (12oz) of evaporated milk
Almond Spice Whipped Cream Topping
- 1 1/2 cups whipping cream
- 1 teaspoon almond extract
- Grated nutmeg, to taste
- 2 pinches ground cinnamon
Pie Crust:
First you will need to prepare a pie crust and press into 8″ glass pie pan. You can either use a pre-made pie crust or make your own from scratch. We recommend this flaky pie crust recipe from cooksrecipes.com
Pecan and Gingersnap Layer:
- Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned.
- Cool and then place the pecans in a food processor and process until finely ground.
- Combine the ground pecans with crushed gingersnap cookies.
- Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.
Pie Filling:
- Wash the exterior of a small pie pumpkin (also referred to as cheese pumpkin or sugar pumpkin) and cut in half. Remove the stem.
- Scoop out seeds and stringy pulp, so only meat of pumpkin is left.
- Cut into smaller pieces. Steam in a double pot steamer on stovetop until soft (20-30 minutes).
- If you do not have a steamer basket, place pumpkin pieces in large bowl with 2 inches of water and microwave on high until soft (20-30 minutes).
- Separate cooked pumpkin from the skin using a spoon. Should separate easily.
- Using a blender, blend pumpkin until it is a smooth, satiny texture. Place 3 cups of this mixture into a mixing bowl.
- To pumpkin, add sugar, cinnamon, cloves, allspice, ginger, salt, eggs, and evaporated milk. Mix until well blended.
- Pour mixture into prepared pie crust. Cover edges of pie crust with tin foil, to ensure they do not burn.
- Bake at 425 degrees for 15 minutes, then reduce temperature to 350 degrees and bake for another 45-60 minutes.
- Pie is done when a knife inserted into center of pie comes out clean.
- Place in refrigerator to chill slightly before serving.
Almond Spiced Whipped Cream:
- Whisk cream using hand blender until soft peaks form.
- Whisk in almond extract and season with nutmeg and cinnamon, to taste.
- When you serve your pumpkin pie, place a generous dollop on each slice.
