Pumpkin Cream Pie

Ingredients

• Crust
• 8 ounce(s) Gingersnaps
• 2 tablespoon(s) granulated sugar
• 1/2 teaspoon(s) Ground ginger
• 1 pinch(s) Table salt
• 4 tablespoon(s) butter melted
• 1 can(s) Pumpkin puree 15 oz
• Filling
• 1 cup(s) sour cream
• 1 cup(s) granulated sugar
• 1 teaspoon(s) ground ginger
• 1 1/2 teaspoon(s) ground cinnamon
• 1/2 teaspoon(s) ground nutmeg
• 1/4 teaspoon(s) ground allspice
• 3 eggs beaten
• 1 teaspoon(s) vanilla
• Topping
• 1 1/2 cup(s) heavy cream
• 3/4 cup(s) powdered sugar
• 1/2 cup(s) sour cream
• Crystallized Ginger

Preparation

1. Preheat oven to 350.


2. For the crust, process gingersnaps, 2 Tbsp sugarn, 1/2 tsp. ginger and salt in a food processor until fine. Transfer crumbs to a bowl and stir in butter. Press mixture into a 9 inch pie dish and bake 10 min.


3. For the filling, whisk together pumpkin puree, 1 cup sour cream, 1 cup granulated sugar, cinnamon, 1 tsp ginger, nutmeg and allspice until smooth.


4. Whisk in eggs and vanilla. Pouor filling into prepared crust and bake until set 45-50 minutes. transfer pie to a rack, Let cool completely.


5. For the creamy topping, beat heavy cream and powered sugar to stiff peaks. Add 1/2 cup sour cream and beat until mixed. Top pie with shipped cream and garnish with crystallized ginger.