Ingredients
- 8 ounces gingersnap cookies
- 2 tablespoons sugar
- ½ teaspoon ground ginger
- pinch of salt
- 4 tablespoons unsalted butter, melted
- 15 ounces pumpkin puree
- 1 cup sour cream
- 1 cup sugar
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves or allspice
- 3 eggs, beaten
- 1 teaspoon vanilla
- 1 ½ cups heavy cream
- ¾ cup powdered sugar
- ½ cup sour cream
- chopped crystallized ginger
Directions
Process cookies, sugar, ginger, and salt until fine. Put in bowl and stir in butter. Press into a 9 inch pie dish and bake at 350° for 10 minutes. COOL COMPLETELY. Filling: whisk together pumpkin, sour cream, sugar, and spices until smooth. Whisk in eggs and vanilla. Pour into crust and bake 45-50 minutes, until set. Cool completely. Beat cream and sugar to stiff peaks. Add sour cream until incorporated. Top the pie with the topping and sprinkle with ginger. |