Thursday, 28 November 2013

Happy Thanksgiving - Pumpkin Pie!

We're all foodies here at Authentic Adventures, so it's only seems right to share our recipe for Pumpkin Pie on Thanksgiving Day....

Gingersnap Pumpkin Pie

For the gingersnap crust:
crushed gingersnaps - 1 and a half cups
sugar - 3 tablespoons
unsalted butter
ground ginger - half a tablespoon

For the filling:
3 eggs
Brown sugar - 3/4 of a cup
ground cinnamon - half a tablespoon
ground ginger - half a tablespoon
ground cloves - quarter of a tablespoon
fresh grated nutmeg - quarter of a tablespoon
salt - half a tablespoon
canned pumpkin puree - 1 and a half cups
double cream - 1 and a half cups

In a bowl, mix the melted butter, and stir all the other ingredients together. Pat evenly into a 9" pie pan. Bake until set - approximately 5 - 10 minutes. In a large bowl, whisk the eggs until blended, whisk in the brown sugar, cinnamon, ginger, cloves, nutmeg and salt. Stir in the pumpkin puree and pour into crust. Bake for 45 - 50 minutes, and let it cool on the rack. Serve with whipped cream.