Frozen Gingersnap Pumpkin Pie

  1. Preheat oven to 375u0b0F.
  2. Set aside 4 whole gingersnaps for topping pie. Process remaining cookies in the bowl of a food processor until fine crumbs form, about 1 minute. Pour crumbs into a medium bowl and stir in butter until evenly combined. Pulse remaining gingersnaps in food processor to crush, then set aside in a small covered container for serving.
  3. Generously butter the pie pan. Dust with flour, shaking out excess. Pour buttery crumb mixture into pie pan and press along the bottom and sides to form an even crust.
  4. Bake crust on middle rack of preheated oven until it begins to get a shade darker, about 10 minutes. Crust will look sunken but will get its shape back as it cools.
  5. Check to see that crust is done. Remove from oven or add time as needed.
  6. Transfer crust to a cooling rack and let cool completely, about 35 minutes.
  7. Put one-quarter of the cream, brown sugar, and spice in a small covered container. Refrigerate up to 1 week (you'll use it as a topping). Put remaining cream, brown sugar, spices, and salt in a stand mixer bowl. Whip on medium-high speed with a mixer until stiff peaks form when whisk is lifted, 2-3 minutes.
  8. Put pumpkin in a small bowl and stir in a few spoonfuls of whipped cream. Gently fold pumpkin into remaining cream until no streaks remain.
  9. Fill crust with pumpkin filling, spreading evenly. Freeze until firm, at least 4 hours or overnight. Once pie is frozen, wrap in foil; you can keep the pie frozen up to 2 weeks.
  10. Uncover pie and at let stand at room temperature 20 minutes. Pour reserved whipped cream mixture into a stand mixer bowl. Whip on medium speed until thick. Scrape into a serving bowl.
  11. Cut pie into slices using a sharp knife; then, if needed, use a table knife to be sure you've cut all the way through the crust. Serve pie with spoonfuls of whipped cream, caramel sauce, and reserved crushed cookies to sprinkle on top.

cookies, butter, butter, flour, cream, dark brown sugar packed, pumpkin pie spice, salt, pumpkin, caramel sauce

Taken from www.yummly.com/recipe/Frozen-Gingersnap-Pumpkin-Pie-9088923 (may not work)

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