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.

Source

Servings/Yield