I don’t always make pumpkin pie, but with its creamy pumpkin filling and crisp, spicy-sweet gingerbread crust, this is the pumpkin pie I make when I do…you know, make pumpkin pie. If you want to make this holiday classic feel extra special, bake individual pumpkin pies with a crispy brûlée topping (recipe follows). Both U.S. standard and metric measurements are listed, but if you want deliciously consistent results, go metric.This recipe first appeared in Season 14 of Good Eats.
ACTIVE TIME: 25 minutes
TOTAL TIME: 3 hours 30 minutes
Yield: 8 servings
FOR THE CRUST
- 170 grams gingersnap cookies
- 1 tablespoon dark brown sugar
- 1 teaspoon ground ginger
- 2 tablespoons unsalted butter, melted
FOR THE FILLING
- 1 (16-ounce) can pumpkin puree
- 1 cup half-and-half
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 3/4 cup dark brown sugar
- 2 large eggs
- 1 large egg yolk
FOR THE BR√õL√âE FOR MINI-PIES
- 5 teaspoons light brown sugar
Heat the oven to 350ºF.
Make the crust: Combine the gingersnaps, brown sugar, and ginger in a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half-sheet pan and bake until lightly browned, 10 to 12 minutes. Cool the crust at least 10 minutes before filling.
Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, for 2 to 3 minutes, or until slightly thickened. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove from the heat and cool for 10 minutes.
Whisk the brown sugar, eggs, and egg yolk in a large bowl until smooth. Add the pumpkin mixture and whisk until thoroughly combined. Pour the filling into the warm pie crust and bake on the same half-sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 hours before slicing. The pie can be made and refrigerated up to 2 days in advance — it's best the day after it is made.
Evenly divide the crust mixture among 5 (5-inch) pie tins and bake on a half-sheet pan for 5 minutes. Cool for 10 minutes.
Divide the filling evenly among the pans. Bake on the same half-sheet pan until the center juggles slightly but the sides of the filling are set, about 25 minutes. Cool on a cooling rack for 2 hours.
Spread 1 teaspoon of the brown sugar on the top of each pie. Melt the sugar using a blowtorch to form a crisp top. Cool for 5 minutes before serving.