Open pumpkin pie with gingerbread crust

Votes: 1

How to Make - Pumpkin Pie with Gingerbread Crust

Time: 3 hours 50 minutes
Complexity: average
Quantity: 1 pie (22 cm), or 5 small ones (15 cm)

Open pumpkin pie with gingerbread crust - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

170 g crumbled gingerbread
1 tbsp. l. brown sugar
1 teaspoon ground ginger
30 g melted unsalted butter

Filling

450 g pumpkin puree
1 cup of drinking cream with 10% fat content
1/2 tsp ground nutmeg
1/2 tsp salt
3/4 cup brown sugar
2 large eggs
1 large egg yolk

Sugar crust

5 tsp brown sugar (for individual pies)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pumpkin puree, brown sugar, ground ginger, nutmeg, eggs, cream

Cooking the dish according to the recipe:

Preheat oven to 170°C.

For the cakeIn a food processor, puree the gingerbread, brown sugar, and ground ginger. Add the butter and pulse 8-10 times. Spread the mixture over the bottom and sides of a 9-inch glass baking pan. Place the pan on a baking sheet and bake for 10-12 minutes. Cool on a rack for 10 minutes.
For the fillingIn a 2-quart saucepan, heat the pumpkin puree over medium heat for 2-3 minutes. Add the cream, nutmeg, and salt; bring to a boil. Remove from heat and let cool for 10 minutes.

Beat the brown sugar, eggs, and yolk with a hand mixer until the sugar dissolves. Add the pumpkin puree and mix well. Pour the filling into the warm crust and bake on a baking sheet in the oven.

Bake until the pie is springy in the center, about 45-50 minutes. Transfer to a cooling rack and let cool for 2-3 hours before slicing. The pie can be chilled and stored in the refrigerator for up to 2 days.

For this homemade pie You can make a cottage cheese and pumpkin filling.
For portioned piesDivide the cake mixture among 6-inch (15-cm) metal muffin tins. Place the tins on a baking sheet and bake in the oven for 5 minutes at the same temperature. Cool for 10 minutes before filling.
Bake the mini pies on a baking sheet for 25 minutes. Place on a cooling rack to cool for at least 2 hours. Spread 1 teaspoon of brown sugar over the surface of each mini pie. Using a blowtorch, caramelize the sugar, as for crème brûlée. Let cool for 5 minutes before serving.