Prep 30 mins
Cook 12 mins
This is an adaptation of a recipe in Woman's Day that used and Oreo Cookie crust. I like this dessert because you make it the night before serving. My dad said this was better than regular pumpkin pie, and I'd agree!
For the Crust
- 6 tablespoons unsalted butter, melted
- 36 gingersnap cookies, finely crushed with a rolling pin
For the filling
- 1 (1/4 ounce) envelope unflavored gelatin
- 2 tablespoons brandy or 2 tablespoons water
- 1 1⁄4 cups pumpkin puree
- 1 cup evaporated milk
- 3⁄4 cup packed light-brown sugar
- 4 egg yolks
- 1 teaspoon cinnamon
- 1⁄4 teaspoon ground nutmeg
- 2 teaspoons salt
- 3⁄4 cup heavy cream
- For the crust, stir melted butter and cookie crumbs in medium bowl until mixed. Press into bottom and sides of 9 inch pie plate. Refrigerate.
- For the fillin, sprinkle gelatin into a small glass measuring cup and add brandy. Let stand.
- In a medium saucepan, whisk pumpkin puree, evaporated milk, brown sugar, egg yolks, cinnamon, nutmeg, and salt until smooth. cook over medium heat for 8 minutes, stirring continuously. (Instant read thermometer should read 140 degrees.) Continue stirring at 140 degrees for three more minutes. Remove from heat.
- Microwave gelatin mixture on high 10 seconds. Whisk into pumpkin mixture with electric mixer.
- Pour filling into large bowl. Let cool by setting bowl in a larger bowl of ice water. Mixture should cool to consistency of runny honey.
- Whip cream on medium high until stiff peaks form. Fold gently into pumpkin mixture and pour into cooled crust. Refrigerate overnight.
- Before serving, let stand at room temperature for 15 minutes. Cut into 8 wedges with sharp knife.
Way too much salt, ruined Christmas.
A lovely variation on pumpkin pie -light and spicy. The gingersnap crust is a nice touch. Thanks for posting!