I have a tiny family: my parents, one sister, two grandparents, a handful of aunts and uncles and one first cousin. One. Consequently, our holidays are incredibly low-key. No spreadsheets, no planning weeks in advance, no last-minute disasters. My mom usually throws Thanksgiving dinner together day-of and it’s always perfect.
There aren’t a lot of duties to go around, so I try to really perfect the one dish I’m in charge of — this year, pumpkin pie. There are a thousand recipes for it and too often it turns out very meh. This is not a quick-and-easy pie but I promise you, this is a pie worth making. Homemade gingersnap cookies turn into a homemade pie crust, filled with a not-too-sweet pumpkin filling and topped with a thick bourbon whipped cream. (Homemade whipped cream is my favorite food.)
Gingersnap Pumpkin Pie with Bourbon Whipped Cream
Inspired by Joy the Baker and Mark Bittman.
1 1/2 cups crumbled gingersnap cookies
4 tablespoons butter
1 1/2 cups pumpkin
1 1/4 cups milk or cream
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Bourbon Whipped Cream
1 cup heavy whipping cream
2 tablespoons maple syrup
1 tablespoon bourbon
First, make gingersnap cookies. I prefer Deb's recipe.
Once the gingersnaps are completely cooled, mix gingersnap crumbs with butter using a food processor. If all the crumbs aren't coated in butter, use more as needed. Assemble the crust in a shallow 8-inch tart pan. Bake for 8-10 minutes at 350 degrees. Let cool completely.
Combine pumpkin, milk, sugar, eggs, and spices for the filling. Pour into cooled crust and bake for another 35-40 minutes.
For the whipped cream, it's best to use an electric mixer. Mix heavy whipping cream, maple syrup, and bourbon on high for at least 5 minutes, until whipped cream is thick. Serve and enjoy. Finish for breakfast the next day.