Ingredients with Measurements:
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup unsalted butter
- 1/2 tsp vanilla extract
Special equipment needed:
- 9-inch pie dish
- Mixing bowls
- Whisk
- Saucepan
- Candy thermometer
Step-by-step instructions:
- Preheat the oven to 350°F.
- In a mixing bowl, combine the gingersnap cookie crumbs, 1/4 cup granulated sugar, and melted butter. Mix well.
- Press the mixture onto the bottom and up the sides of the pie dish.
- In another mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the mixture into the prepared crust.
- Bake for 45-50 minutes or until the filling is set.
- Let the pie cool completely before serving.
- To make the caramel sauce, combine the heavy cream, 1/2 cup granulated sugar, water, and unsalted butter in a saucepan over medium heat.
- Stir until the sugar dissolves, then stop stirring and let the mixture come to a boil.
- Cook the mixture until it reaches 240°F on a candy thermometer.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Let the caramel sauce cool for a few minutes before serving with the pumpkin pie.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
5. Temperature:
- Oven temperature: 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 525
- Fat: 28g
- Carbohydrates: 65g
- Protein: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be used instead of gingersnap cookie crumbs.
- Brown sugar can be used instead of granulated sugar.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add 1/2 cup chopped pecans to the crust mixture for added texture.
- Top the pie with whipped cream or vanilla ice cream instead of caramel sauce.
Tips and tricks:
- Make sure to let the pie cool completely before serving to prevent the filling from being too runny.
- Use a food processor to crush the gingersnap cookies for the crust.
- Use a candy thermometer to ensure the caramel sauce reaches the correct temperature.
Storage instructions:
- Store leftover pumpkin pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual slices of pumpkin pie in the microwave for 20-30 seconds.
Presentation ideas:
- Serve the pumpkin pie on a decorative plate or cake stand.
- Drizzle the caramel sauce over the pie in a decorative pattern.
Garnishes:
- Sprinkle chopped pecans or cinnamon on top of the whipped cream or ice cream.
Pairings:
- Serve the pumpkin pie with a cup of hot coffee or tea.
Suggested side dishes:
- Serve the pumpkin pie with a side of roasted sweet potatoes or green beans.
Troubleshooting advice:
- If the crust is too crumbly, add more melted butter to the mixture.
- If the filling is too runny, bake the pie for a few more minutes.
Food safety advice:
- Make sure to use a clean and dry candy thermometer to prevent contamination.
Food history:
- Pumpkin pie has been a traditional dessert in the United States since the 17th century.
Flavor profiles:
- The gingersnap crust adds a spicy and crunchy element to the sweet and creamy pumpkin filling.
- The caramel sauce adds a rich and buttery sweetness to the dessert.
Serving suggestions:
- Serve the pumpkin pie warm or chilled.
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Taste: Sweet, Spicy, Rich, Creamy, Caramelized