Thursday, November 8, 2012

Ginger Sprinkle Sour Cream Pumpkin Pie--oh my!

Yep. That's my version of Ginger Sprinkle Sour Cream Pumpkin Pie.

As promised here's my version of this yummy recipe. So you know T means tablespoon and t means teaspoon. I just wanted to be clear and draw your attention the difference. Okay, let's dive in.

The gingersnap crust:
 1 1/2 cups of gingersnaps
2 T. sugar
1/2 t. ground ginger
4 T. unsalted melted butter
pinch of salt

Put gingersnaps in the food processor along with sugar, ginger and salt. Process until fine. Put crumbs in a bowl and mix in the melted butter. Once mixed, press it into a pie plate. Bake 10 minutes at 350.

The filling:
1 15oz can of pumpkin puree
1 c sour cream
1 c sugar
1 1/2 t. ground cinnamon
1/2 t. grated nutmeg (I like to grate my own)
1/4 t. ground ginger
1/4 t. ground cloves
3 eggs beaten
1 t. vanilla

Mix pumpkin puree, sour cream, sugar, cinnamon, nutmeg, ginger and cloves until smooth. Then add the eggs and vanilla and whisk them into the other ingredients. Pour this wonderful goop on your previously-baked gingersnap crust and put the whole thing back into the 350 oven for 45 minutes. But check it often toward the end because it might set up a little before. It all depends on your oven and if it cooks fast or slow. Mine cooks fast so that's why I'm warning you. Once the pie is out, cool it completely before adding the topping.

The topping:
1 1/2 c heavy cream (my fav)
3/4 c powdered sugar (interesting, but believe me it works)
1/2 c sour cream

Whip the cream a little, then add the sugar and whip until peaks form, and then add the sour cream. When you have stiff peaks--and your pie is completely cooled--top your heavenly pie with this to-die-for topping. What really makes this pop is once you're done sprinkle the cream with chopped crystallized ginger. Oh my stars! If you like ginger, sour cream, and pumpkin this is the dessert for you.

(Hint: buy your crystallized ginger in bulk. I found a small bottle of already chopped crystallized ginger in the grocery store, but they wanted $12.00 for a small bottle. Yikes! I drove to my nearest Whole Foods Store and bought a half a pound for 99 cents. That's a huge savings and I was able to use all the crystallized ginger I wanted. I'm just saying...)


1 comment:

  1. That sounds really good, Kathi! I'll have to give it a try.



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