Pumpkin-Gingersnap Pie

This is what I took to Thanksgiving this year. I also made it for my first (hosted, but collaborative) Thanksgiving in Utah 5 years ago. It definitely has a place in my recipe file. It's super easy, and if you do it in a springform pan as suggested it is a thing of beauty. It's much lighter than a traditional pumpkin pie plus sweet and spicy.


Pumpkin-Gingersnap Pie


2 teaspoons pumpkin pie spice
1 (3 3/4-ounce) package cook-and-serve vanilla pudding
1 1/2 cups half-and-half
1/2 cup canned pumpkin
1/2 cup heavy cream 1 cup coarsely crushed gingersnaps
3/4 cup chopped pecans

Graham cracker pie crust, recipe follows
Gingersnap crumbs, for garnish
Whipped cream, for garnish

In a medium saucepan, combine spice and pudding mix and cook as directed, substituting half-and-half for liquid. Remove mixture from heat and stir in pumpkin. Cover surface with plastic wrap and let stand for about 1 1/2 hours, until nearly room temperature. Stir gently when cool. Whip cream. Fold gingersnaps and whipped cream into pudding mixture. Spread half of pecans in bottom of crust. Pour pudding mixture over nuts and chill pie for 4 hours. Sprinkle with remaining pecans and garnish with gingersnap crumbs and whipped cream.

Graham Cracker Pie Crust: 1 1/2 cups (5 ounces) finely ground graham crackers 5 tablespoons unsalted butter, melted 1/3 cup sugar 3/4 teaspoon salt

Stir together crust ingredients and press onto bottom and 1-inch up side of a 8-inch springform pan. Fill right away or chill up to 2 hours.
Recipe courtesy Gourmet Magazine