Ginger Maple Pumpkin Pie with Black Pepper
ingredients
For the filling
- 1 can of pure pumpkin, around 400 ml
- 3 eggs, whisked
- ½ cup brown sugar, packed
- ¾ cup pure maple syrup
- 1 teaspoon ground ginger
- ⅛ teaspoon fresh ground black pepper, or to taste
- ½ teaspoon fine sea salt
- 1 cup heavy cream, I used 33% percent
For the crust
- 1¾ cups gingersnap cookie crumbs., I used Anna's Ginger Thins - I placed the content of about one and a half boxes into my food processor and ground it until crumb-like in texture.
- ¼ cup brown sugar
- 1 tablespoon all purpose flour
- ½ teaspoon sea salt
- 4 tablespoons of unsalted butter, melted.
- * gingersnap crust from Martha Stewart
instructions
Make the filling
- Combine all ingredients for the filling.
Make the crust
- Melt the butter over the stovetop or in a microwave. Mix together all of the ingredients with the butter and press the mixture into a 9 inch pie pan. Bake at 325 degrees for 7-9 minutes until crust is set, being careful not to burn it. Let cool completely on wire rack.
To assemble the pie
- Pour the pumpkin pie filling into the cooled gingersnap crust.
- Bake at 350 degrees for 40-45 minutes until set.
- Remove from oven and let cool completely on wire rack.
- Make your whipped cream!
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