This seasonal recipe is a must-have during autumn.
Ingredients
For the crust
- 1 ½ cups of ginger cookies crumbs
- 6 tablespoons butter
- ⅓ cup sugar
For the filling
- 2 small pumpkins
- 3 tablespoons of heavy cream
- Nutmeg
- Ground cloves
- Cinnamon
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- ¼ maple
- 1 egg
- salt
You can use canned pumpkin and skip this step if you want to.
Mise en place
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Break the ginger cookies using a food processor.
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Melt the butter.
Directions
For the crust
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Preheat oven to 350 °F / 180 °C.
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Pour the ginger crumbs into a pie plate and combine with the butter and sugar.
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Finish combining the crumb mixture with your hands, then press the crumbs into the bottom and on the sides of the plate.
The mixture should have the consistency of wet sand.
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Par-bake the pie crust for 5-7 minutes.
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Let it cool before adding the filling.
For the filling
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Preheat the oven to 400 °F / 200 °C.
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Scoop the seeds out of your pumpkins.
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Place the pumpkin halves, cut side down, on parchment paper and roast for about 30 to 40 minutes
Try inserting a knife into the skin to check if the pumpkins are ready. You should feel no resistance.
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Scoop the pumpkin out of the skins.
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Bring the pumpkin to a food processor with the remaining ingredients for the filling. Puree the mixture until smooth.
Assembling
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Preheat oven to 350 °F / 180 °C.
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Add the filling to your pie crust and bake for 45 minutes.