Ginger Snap Pumpkin Pie with Ginger Cream

Name: Ginger Snap Pumpkin Pie with Ginger Cream
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 12
Cuisine: Global
Ingredients: 1 banana, mashed; 5 Tbsps butter, melted, plus more for greasing; 3 Tbsps candied ginger, minced; 59 milliliters dark brown sugar; 1 egg white; 2 larges eggs; 142 grams evaporated milk; 16 gingersnap cookies; 1 sleeve graham crackers (about 9 sheets); 1 teaspoon ground cinnamon; 177 milliliters heavy cream; 473 milliliters pumpkin puree (about 1 1/2 cans); 0 teaspoons fine salt; 2 Tbsps sugar; 3 Tbsps sugar

For 64 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 232 calories, 4g of protein, and 13g of fat each. Thanksgiving will be even more special with this recipe. Head to the store and pick up ground cinnamon, butter, sleeve graham crackers, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 5 minutes.

Instructions

For the crumb crust: Preheat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan with butter. Wrap the bottom of the pan in foil to prevent leaking.

Ingredients you will need

Butter

Crust

Wrap

Equipment you will use

Springform Pan

Aluminum Foil

Oven

Combine the sugar, salt, 8 of the gingersnap cookies and the graham crackers in a food processor and pulse until crumbly.

Ingredients you will need

Gingersnap Cookies

Graham Crackers

Sugar

Salt

Equipment you will use

Food Processor

Drizzle in the butter and continue pulsing until the mixture is the consistency of wet sand.

Ingredients you will need

Butter

Pour the mixture into the pan and push into the base and halfway up the sides using a glass with straight edges.

Ingredients you will need

Base

Equipment you will use

Frying Pan

Bake the crust for about 10 minutes, and then let cool completely while you make the filling.

Ingredients you will need

Crust

Equipment you will use

Oven

For the filling: Stir together the pumpkin, dark brown sugar, cinnamon, eggs, banana, egg white and milk in a large bowl.

Ingredients you will need

Dark Brown Sugar

Egg Whites

Cinnamon

Pumpkin

Banana

Egg

Milk

Equipment you will use

Bowl

Pour the filling into the baked crumb crust and bake for about 50 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Let cool completely while you make the ginger whipped cream.

Ingredients you will need

Whipped Cream

Ginger

For the ginger whipped cream: Whip the cream with the sugar until soft peaks form using a hand mixer. Fold in the ginger.

Ingredients you will need

Whipped Cream

Ginger

Cream

Sugar

Equipment you will use

Hand Mixer

Run a thin knife around the edge of the pie to release it from the pan. Load the whipped cream into a piping bag with a large star tip. Pipe rosettes around the perimeter of the pie and decorate with the 8 remaining gingersnap cookies.

Ingredients you will need

Gingersnap Cookies

Whipped Cream

Equipment you will use

Knife