Pumpkin pie with gingerbread cookie crust and gingerbread cream

Votes: 4

How to Make - Pumpkin Pie with Gingerbread Cookie Crust and Gingerbread Frosting

Time: 2 hours.
Complexity: average
Servings: 8 - 12

You can make pumpkin pies for years and always find new ways to make the recipe even more impressive. Adding gingersnaps will enhance the pumpkin flavor, while ripe bananas will add a touch of sweetness. And most importantly, don't skimp on the ginger whipped cream—it really completes the look.

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:

Crispy base

16 gingerbread cookies
36 whole grain graham crackers
5 tbsp melted butter, plus extra for greasing
2 tablespoons of sugar
0.25 tsp fine salt

Filling

2 cups pumpkin puree
0.25 cups brown sugar
1 teaspoon ground cinnamon
2 large eggs
1 mashed banana
1 egg white
150 g of condensed milk

Whipped cream with ginger

0.75 cups heavy cream
3 tablespoons of sugar
3 tablespoons chopped candied ginger

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortbread cookies, pumpkin puree, brown sugar, bananas, candied fruit, eggs, condensed milk, cream, cinnamon

Cooking the dish according to the recipe:

Prepare the cookie base: Preheat oven to 180°C.

Grease a 20cm springform pan with butter. Line the bottom with foil to prevent leaks. Combine the sugar, salt, 8 gingersnaps, and graham crackers in a food processor and pulse until crumbly. Add the butter and continue mixing until the mixture resembles wet sand. Pour the mixture into the pan and press it halfway down the sides and bottom of the pan using a straight-sided glass.
Bake the base for 10 minutes, then let cool completely while you make the filling.

Prepare the filling: In a large bowl, mix together pumpkin puree, brown sugar, cinnamon, eggs, bananas, egg whites, and milk. Pour the filling into the cookie crust and bake for 50 minutes. Let cool completely while you prepare the ginger whipped cream.
Make ginger whipped creamUsing a hand mixer, beat the cream and sugar until soft peaks form. Add the ginger.

Loosen the cake from the pan with a thin knife. Place the whipped cream in a pastry bag fitted with a large star tip. Pipe rosettes around the edges of the cake and decorate with the remaining gingerbread cookies.

Recipe pumpkin and curd pie, decorated with whipped cream.

Note: Make sure you have a large enough hole in the bag attachment, otherwise the ginger pieces in the cream may clog the attachment.