Recipe: Gingersnap Pumpkin Pie

My love for all things pumpkin has been well-documented here, so it should come as no surprise that one of my favorite seasonal fall sweets is pumpkin pie. Just the thought of pumpkin pie conjures up images of crisp autumn nights, cozy sweaters and family gatherings. Despite my pumpkin fever, I’d never actually made this classic confection before a fall-inspired baking night with girlfriends over the weekend.

Instead of a traditional pie crust, this calls for a gingersnap cookie crust. I fell hard for the chewy texture and spicy flavor of the cookies.

Gingersnap Pumpkin Pie
*Adapted from Martha Stewart’s Pies and Tarts

Gingersnap Pie Crust

Ingredients:

25 gingersnap cookies
6 Tbsp melted butter
2 Tbsp sugar
Pinch of salt

To Make:

*Heat oven to 325 degrees.

*Place cookies in a food processor and pulse until fine, yielding 1 cup of crumbs.

*Transfer to a mixing bowl. Stir in melted butter, sugar and salt.

*Press mixture into the bottom and sides of a 9 inch pie pan. Bake and set until slightly darkened (about 10 minutes). Set aside to cool.

Pumpkin Pie:

Ingredients:

2 eggs, beaten
1 cup packed light brown sugar
1 Tbsp corn starch
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
1 1/2 cups pumpkin puree
1 1/2 cups evaporated milk

To Make:

*Increase the oven temperature to 375 degrees.

*In a large bowl, whisk together brown sugar, corn starch, salt, ground ginger, ground cinnamon, ground cloves, and pumpkin puree. Add evaporated milk. Whisk to combine. Pour filling into crust.

*Bake until edges are set and browned, but center is still wobbly (approximately 45-50 minutes). Set aside and allow to cool completely.

This just became my go-to pumpkin pie recipe that I plan to make all fall long, and I hope you love it too.

Two Cold Treats to Satisfy Your Pumpkin Spice Cravings: Pumpkin Smoothie and Milkshake

Despite some toasty temps in LA, it’s officially fall, which means it’s pumpkin season. I wait all year to devour pumpkin in all forms: muffins, bread, whoopie pies, cheesecake, pasta, beer, and, of course, pumpkin spice lattes. Pumpkin spice has gotten some backlash recently, but haters gon’ hate. Here are two more ways to get your pumpkin spice fix in a cup–one healthy, one more decadent, and both cold. This way, you can embrace the change of season without overheating.

Pumpkin Spice Smoothie
*Adapted from Healthful Pursuit

*Serves 1

Not only is fall’s favorite squash delicious, but it’s also loaded with health benefits; pumpkin is high in vitamin A, vitamin C, potassium, boosts the antioxidant beta-carotine (which may play a role in cancer prevention) and is an excellent source of fiber. Take advantage of these benefits by starting your day with a healthy, filling pumpkin smoothie.

Ingredients:

1 cup non-dairy milk
          *I used almond milk
1/2 cup canned pumpkin puree
1/2 frozen banana
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
1/8 tsp ground ginger
Pinch of ground nutmeg
Pinch of ground cloves
Pinch of all spice

To Make:

*Place everything in a blender and blend until smooth.

*Pour into glass and serve immediately.

Pumpkin Spice Milkshake
*Adapted from Bon Appetit

*Serves 2

If indulging your sweet tooth is more of your thing, here’s a recipe for a milkshake that’s a staple in my kitchen this time of year.

Ingredients:

6 Tbsp cold whole or low fat milk
3 Tbsp pumpkin butter
2/3 cup canned pumpkin puree
1/2 tsp ground cinnamon
Pinch of ground cloves
Pinch of nutmeg
8 scoops vanilla ice cream (softened until just melted at the edges)

To Make:

*Place the milk, pumpkin butter, pumpkin puree, cinnamon, cloves, and nutmeg in a blender and blend to mix thoroughly.

*Add the ice cream and blend again.

*Pour into chilled glasses and serve.

*Tip: Add 3 Tbsp of bourbon for a boozy grown-up shake!

Enjoy!