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Gluten-Free Pumpkin Custard Pie with Gingersnap Cookie Crumble
Created by: Howcan Team
Ingredients
- 1 1/2 cups gluten-free gingersnap cookie crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the gluten-free gingersnap cookie crumbs, granulated sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove from the oven and set aside.
- In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Add the eggs, heavy cream, and milk, and whisk until smooth.
- Pour the pumpkin custard mixture into the pre-baked gingersnap cookie crust.
- Bake the pie for 45-50 minutes, or until the edges are set but the center still jiggles slightly. Remove from the oven and let it cool completely on a wire rack.
- Refrigerate the pie for at least 4 hours, or overnight, before serving to allow the custard to set.
- Slice and serve the gluten-free pumpkin custard pie with gingersnap cookie crumble topping. Enjoy!
The Gluten-Free Pumpkin Custard Pie with a gingersnap cookie crumble is a delightful twist on the classic pumpkin pie, perfect for those with gluten sensitivities. This delectable dessert combines the warm, comforting flavors of pumpkin and spices with the crunchy, sweet goodness of gingersnap cookies. Originally popularized in the United States, this dessert has gained popularity in recent years due to the increasing demand for gluten-free options. Renowned chefs and bakers have put their own spin on this dish, incorporating their unique techniques and flavor profiles. The best version of this dish can be found in specialty bakeries and restaurants that focus on gluten-free offerings. The key to getting this recipe right lies in the balance of the creamy pumpkin custard and the crunchy gingersnap cookie crumble. The custard should be perfectly spiced with cinnamon, nutmeg, and cloves, while the gingersnap crumble adds a delightful contrast in texture and flavor. For those looking to try an alternative method, some chefs recommend adding a touch of molasses to the gingersnap crumble for an extra depth of flavor. Additionally, using freshly roasted pumpkin instead of canned puree can elevate the pie to a whole new level of deliciousness. Whether enjoyed during the fall season or as a special treat year-round, the Gluten-Free Pumpkin Custard Pie with a gingersnap cookie crumble is a delightful dessert that is sure to please the palate of gluten-free and non-gluten-free diners alike.
70 min
8
320 calories
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