Famous Thanksgiving Gingersnap Pumpkin Pie

Remember when I said the next post would be brownie bites? That was a joke. Also, remember when the title said this pie is famous? Apparently that is a joke too. I have made this pie every thanksgiving since high school, and I look forward to it every year. For the past two years when I come home from school, my mom has already bought that year’s pumpkin pie! Despite the pie being obviously forgettable during the year, every Thanksgiving it disappears at dessert time, we’ll see how this year goes.

The crust is what differentiates this pumpkin pie, it is made of crushed gingersnap cookies. This recipe adapted from Cooking Light.

Ingredients:

– 1 3/4 cups gingersnap cookie crumbs (appx 45 cookies, one bag)

– 2 tablespoons melted butter

– 2 tablespoons granulated sugar

Cooking Spray

– 1 1/2 cups canned pumpkin puree

– 1/2 cup packed light brown sugar

– 1/4 cup packed dark brown sugar

– 1 tablespoon cornstarch

– 1 teaspoon ground cinammon

– 1/4 teaspoon nutmeg

– 1/2 teaspoon ground ginger

– 1 teaspoon vanilla

– 1/4 teaspoon salt

– 2 large egg whites

– 1 large egg

– 1 (12 oz) can evaporated skim milk

Directions:

1) Preheat oven to 325 degrees.

2) Using a food processor or a blender, blend the gingersnap cookies into fine crumbs.

2) Combine first three ingredients in a bowl, toss with a fork until moist.

3) Press into the bottom and sides of a 9 inch greased pie pan

4) Bake at 325 degrees for 5 minutes, let cool.

5) Combine pumpkin and the remaining ingredients in a bowl. The filling will seem very liquidy, it solidifies in the oven.

6) Pour into prepared crust and bake at 325 for one hour, or until a knife inserted comes out clean

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Caramel Apple Pie Cookies (WHAT.)

I apologize for the lack of posts…I haven’t been able to find my SLR camera charger for weeks so I have only been getting unimpressive and imbalanced pictures from my point-and-shoot (sorry canon.) I promise to step up the game once I invest in a new charger. Black & white is to avoid the horrible colors that came out.

Yesterday was Yom Kippur. What better way to observe the ultimate day of repentance than to be in the kitchen, fasting and baking caramel apple pie cookies? Pretty much any other household activity would have been better, but alas I was hosting a break-fast meal and needed to deliver desserts up to par.

I did, however, make the recipe a little easier and use refrigerated pie crust. Despite my disgust towards store bought baked goods, these turned out fine and everyone enjoyed a taste of fall.

Adapted from The Food Pusher blog

– refrigerated pie crust

– 1 cup brown sugar

– 3/4 cup flour

– 3/4 cup oats

– 1 tsp ground cinnamon

– 1 tsp ground nutmeg

– 1/2 teaspoon salt

– 1/2 teaspoon baking powder

– 1/3 cup butter cut into chunks

– 1 /2 cups apple pie filling cut up into small pieces

– 1 jar of caramel sauce or homemade caramel

– powdered sugar for decoration
Roll the crust to be 1/4- 1/2 inch thick.

Then, using a cookie cutter of whatever shape you prefer, cut the dough and place “cookies” on two cookie sheets, lined with parchment paper.

1) preheat oven to 375

2) Prepare topping: In a large bowl, mix all of the dry topping ingredients with a fork. Add butter chunks and mix with your fingers until all the butter is incorporated and it begins to crumble. Set aside ½ cup of this crumb mixture for topping later.

3) Stir chopped apple pie filling into remaining crumble mixture, just until mixed.

4) Drop a tablespoon of apple mixture onto the middle of each dough cutout. With your finger, flatten the top of the apple mixture a little bit. Using a fork, place about ½ teaspoon of the reserved crumble mixture on top of each cookie.

and then make them pretty. Drizzle caramel on top. Wait for the cookies to cool completely and then sprinkle powdered sugar.

It is late and I’m going to bed. Don’t worry grandma, I’m getting plenty of sleep! 🙂

Friday Pie-Day

Peach & Blueberry pie with Ginger crust!


Makes one 9 inch pie

For the Crust:

2 1/2 cup all-purpose flour

2 tablespoons sugar

3/4 teaspoon salt

1/2 teaspoon ground ginger

1 cup (2 sticks) unsalted butter, cold, cut into cubes

5 tablespoons plus 2 teaspoons ice cold water

1 teaspoon apple cider vinegar

For the Filling:

about 3 pounds ripe peaches (I used about 6 peaches)

1 cup fresh blueberries

1/2 to 2/3 cups granulated sugar (depending on the sweetness of your peaches)

1 teaspoon ground cinnamon

scant 1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/8 (a couple dashes..who really measures 1/8 tsp??) teaspoon ground cloves

3 tablespoons all-purpose flour

1 tablespoon cornstarch

2 teaspoons fresh lemon juice

1 egg, beaten, for egg wash

Cinnamon sugar topping for top of crust.

Crust:

1) in a medium bowl, mix flour, sugar, and salt.  Add cubed butter and work into the flour mixture with your hands.  Work quickly so that the butter does not get warm. The mixture will not be cohesive…there will be different sized pieces of flour/butter bits, don’t worry about mixing it all together.

2) Stir together the ice cold water and vinegar.   Create a hole in the butter and flour mixture and pour in the liquid mixture and mix together.  On a lightly floured work surface, dump out the dough mixture.

3) Divide the dough in two and gently work into two flat disks, about 1.5 inch thick.  Wrap each disk in plastic wrap and refrigerate for 1 hour.

Filling:

1) wash and slice peaches.  In a medium bowl, combine peach slices and blueberries.  In a small bowl aside,  whisk together sugar, spices, flour, and cornstarch.

2) Pour the spice mixture over the fruit, and toss gently.  Add lemon juice.  Place bowl of fruit in the fridge while you roll the bottom crust out.

Preheat oven to 400 degrees F.  Place rack in the center of the oven.

Remove one of the dough circles from the fridge.  On a lightly floured surface, roll dough out into a circle (or as close to a circle as you can get).  Roll the dough a few strokes, but keep moving the dough with your hands to make sure it’s not sticking. If the dough starts start springing back, that means that the butter is warming and you should put the dough back in the fridge.  Gently lift round from the floured surface and center in the 9-inch baking dish.  Place in the fridge while you roll out the top crust.

Do the same with the next disk, creating a roughly 13-inch circle.  Remove the bottom crust and fruit filling, pour the fruit filling into the pie dish.  Carefully remove the top crust from the work surface and drape over the fruit in the pie dish.  With a small knife, trim the crust into strips. I used a fondant cutter for the design. Carefully weave the fragile strips to create the top crust, or just alternate placing one horizontal strip and one vertical. Brush lightly with beaten egg and sprinkle with cinnamon sugar.

Place pie in the oven and bake at 400 degrees F for 15 minutes.  Reduce the oven heat to 375 and bake for 50 more minutes.  Remove from the oven when crust is browned and golden, and the juices are bubbling.  Remove from the oven and allow to cool for 2 hours before serving.

Enjoy! If you really love ginger and are feeling adventurous, some minced candied ginger would be amazing in the filling!