November 26, 2010 The Morning After
I only made one of the desserts for last night (coming soon!!) because my mom feared I would be too busy with school work to make them all as I have done in the past. So, after we all grimaced at the sight and smell of bakery-bought desserts, I decided I needed to redeem myself. Today when I woke up, slowly easing out of the food coma that settled in after last night’s dinner, I decided I could bake again. As per my mom’s request, I made a pumpkin pie. It was so delicious, and kept our house smelling good for another day :).
Gingersnap Pecan Crust – Gourmet Magazine
- 5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
- Flour for dusting
- 1 cup finely crushed gingersnap cookies (5 ounces; 20 2-inch cookies)
- 1/2 cup finely chopped pecans (2 ounces), toasted
- 2 tablespoons sugar
- 1/8 teaspoon salt
- Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie plate, knocking out excess flour.
- Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
Pumpkin Filling – Martha Stewart
- 1 cup packed light-brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 1/2 cups fresh Pumpkin Puree, or canned
- 3 large eggs, lightly beaten, plus 1 egg for glaze
- 1 1/2 cups evaporated milk
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine.
- Fill pie shell with pumpkin mixture.
- Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.