New! Crafterella's new page, comic and Instax contest!
Log In or Sign Up
Superstar This project was by Crafty Superstar #7: Culinary Couture

About
Published

Time
Time:1h15
Difficulty
Nice & Simple
Made with fresh pumpkin puree, this creamy and dreamy pumpkin pie is on a whole 'nother level than anything you've ever eaten.

Gingersnap crust + creamy pumpkin filling + spiced whipped cream = ABSOLUTE DECADENCE.

Tags


Crafts

Recipe

  1. 1

    For the crust:
    Preheat oven to 350 degrees F. Spray a 9.5 inch pie dish with nonstick spray. Set aside. In a small bowl, whisk together the gingersnap cookie crumbs, sugar, and salt. Add melted butter and mix together with a fork until well combined and crumbs are evenly moistened. Press into prepared pie dish. Bake crust for 10 minutes, then allow to cool.

  2. 2

    For the filling:
    In a large bowl, lightly whisk the eggs. Add pumpkin puree, heavy cream, light brown sugar, cinnamon, ginger, nutmeg, and salt, and stir to combine. Pour the mixture into pie crust.

    Bake at 350 degrees for 40-45 minutes or until the filling is set. The center will still look wet but it will not “jiggle” too much. Allow the pie to cool completely. Serve at room temperature; store leftover pie in refrigerator.




  3. 3

    For the whipped cream:
    In the bowl of a stand mixer fitted with a whisk attachment (or in a mixing bowl if using an electric hand mixer), add all the ingredients. Beat together on medium speed until frothy; then increase speed to high and beat until stiff peaks form. Garnish pie as desired.

Have you made this project? Add your Version
And you're done!

Comments

 

Recent Favorites


Emo Chick
effy.kingly
Rikki  L.
katie q.
Jessica  C.
noche-estrellada
Lena
Shirin L.
blouhell
kesvn
cristinakilljoyway
Sanna N.
rheabird
ale_corason