It’s time to make pies baby!
…well, ok… it’s not….mmm
hey, wait a moment, actually it is!
Today is December 1st and in just a few weeks we will all be celebrating Christmas and eating, and drinking, and taking peptobismal…
Am I talking only about myself here?
Ok, well…let’s be honest: who does not eat pies during the Xmas holiday? Who does not eat a lot of pies during the Xmas holiday?
ok, then I am right
This pumpkin pie is delicious and have a little gingerbread twist that will make your skirt fly up! Oh my goodness I can’t wait to make this pie!
For the crust
- 1 pie crust
- 1/4 cup pecans
- 1/4 cup of crushed gingerbread cookies
For the filling
- 3 large eggs
- 2 cups pumpkin pure
- 1/2 cup heavy cream
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp netmug
Take 1/4 cup pecans
and if u have a food processor, well process until finally ground. However, if you (like me) don’t have a food processor that’s what you have to do: put the pecans into a zip lock bag and seal it well. Take an hammer and mash the pecans until finally ground.
Take 1/4 cup of gingerbread cookies and process/hammer them
Combine ground pecans with crashed gingerbread cookies
Take the pie crust out of the refrigerator (see recipe for how to make pie crust)
and press the mixture evenly onto the bottom of the unbaked pie crust
Return the pastry to the refrigerator
Time to make the filling!
Take a can of pumpkin pure
In a large bowl whisk eggs and add the pumpkin pure
add sugar then spices starting from nutmeg,
then ginger powder
dump them all into the bowl
and mix to combine
Next up, add the heavy cream and stir well
Pour the mixture into the pie shell
with foil cover the edges so they won’t burn while baking
and bake at 180 C for about 30 min
After 30 min remove the foil and cook for ather 15-20 min or until the edges have browned and the center is set