Happy Thanksgiving Biters!
Every year, no matter whose family meal I'm attending or cooking myself, I make it tradition to be responsible for the Pumpkin Pie.
From Pecan & Chocolate Pie Crusts to Ginger Pepita Seed Toppings, nothing beats the classic Alton Brown Pumpkin Pie recipe.
A little more work & time is involved, since you have to make both the Pie Crust and Pumpkin Puree from scratch. But, your guests will surely thank you – especially when they're digging in for seconds.
The Grubdown:
- crunchy 'n spicy crumbled Gingersnap Crust with creamy baked Pumpkin 'n sweet Brown Sugar filling, Alton Brown's Pumpkin Pie
6 ounces gingersnap cookies
1 tablespoon dark brown sugar
1 teaspoon ground ginger
1 ounce unsalted butter, melted
Filling:
16 ounces Pumpkin Puree, recipe follows
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
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