Pumpkin Pie

Categories:
desserts, New 2011, pies

-----Crust-----
8 oz gingersnap cookies
1 tablespoon dark brown sugar
1 teaspoon ground ginger
4 tablespoon Butter; melted -----Filling-----
16 oz pumpkin puree (rec follows)
1 cup half and half
1/2 teaspoon nutmeg; freshly grated
1/2 teaspoon Salt
3/4 cup dark brown sugar
2 large eggs
1 large egg yol;k -----pumpkin puree-----
1 or 2 5 Lb. baking pumpkins

CRUST Preheat oven to350°F. Combine gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine. Press the gingerbread mixture into the bottom and up the sides, and just over the lip of a 9 inch glass pie dish. Place on a sheet pan and bake the crust for 10 to 12 minutes. Cool crust for at least 10 minutes before filling. FILLING Bring 16 oz of the puree to a simmer over medium heat in a 2 quart saucepan. Cook, stirring occasionally until slightly thickened, 2 to 3 minutes. Add the half and half, nutmeg and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for ten minutes. Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk untill thoroughly combined. Pour the filling into the warm pie crust and bake on a sheet pan until the center jiggles slightly but the sides of the filling are set. 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie is best the day after it is made. PUMPKIN PUREE Slice pumkins in half and remove seeds and fiber. Sprinkle the halves with salt and lay them flesh side down on a parchment paper lined sheet tray. Roast until a paring knife can be easily inserted into the pumpkin. Remove to a cooling rack and cool for 1 hour. Remove the flesh to a food processor and process until the pumpkin is smooth, 3 to 4 minutes. Store in the fridge for up to a week or freeze for up to 3 months.

Contributor: Alton Brown

Yield: 1 pie