Creamy pumpkin pie with gingernut-pecan crust

The best bit of autumn pie I could ever think of...

Serves 8

1 1/2 cups gingersnap cookie crumbs
1/2 cup chopped toasted pecans (you can toast them in a dry hot pan while bashing the cookies into crumbs)
2 tablespoons brown sugar
1/3 cup melted butter

3 eggs
1 cup brown sugar
1 cup whipping cream
2 tablespoons dark rum (optional)
1 tablespoon cinnamon
1 tablespoon ground ginger
1/2 tablespoon grated nutmeg
2 cups pumpkin purée (to make the purée, cut a small-ish pumpkin cut into 2 halves and cook face down on a baking tray in a 350 degree oven for an hour; then you can just scoop out the flesh)

To make the crust, combine the gigersnap crumbs with the pecans, brown sugar and butter. Pat the mixture tightly into a 9 inch (24 cm) springform pan and then cool it down in the fridge.

Beat the eggs with the sugar, cream, rum and spices. Fold in the pumpkin at the end and pour everything over the crust.

Bake in a preheated oven for approximately 1 hour or until set. You can tell the pie of cooked when the mixture no longer woobles when you shake it lightly. Chill in the refrigerator and serve with vanilla or maple ice cream.


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