Tuesday, December 20, 2011

Pumpkin Pie with Gingersnap Crust and Walnut Ganache

Pumpkin Pie 
with Gingersnap Crust 
and Walnut Ganache
I'm just going to come out and say it without making any apologies. This, is a sinful dessert. The creamy pumpkin filling is made even more luxurious with sweetened condensed milk, the gingersnap crust has such a punch of flavor and is the perfect buttery companion to the filling. And as if the pie weren't decadent enough already, the praline ganache sends it completely over the edge. Pumpkin and ginger are two flavors that, to me, are so reminiscent of the holidays that it seemed only natural to combine them in this delicious dessert. Definitely enjoy this on a day you're not trying to be healthy because it is worth every single tasty calorie. Not to mention that it is incredibly easy to make and requires very few ingredients.

2 1/2 cups gingersnap cookie crumbs (about 1 1/2 sleeves of cookies)
6 tablespoons butter, melted
1 can pumpkin puree
3/4 cup sweetened condensed milk
2 egg yolks
1 1/2 cups light brown sugar
2/3 cup chopped walnuts
1 teaspoon vanilla extract

First, preheat the oven to 350 degrees fahrenheit. Make the crust by combining the ginger snap crumbs and melted butter in a large bowl and mixing with a fork until well blended. Add the crumbs to a nine inch cake or tart pan and evenly press over the bottom and up the sides using the bottom of a measuring cup. Bake until set and a bit darker in color, usually 10 to 12 minutes. Remove from the oven and set aside to cool.

In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove pie from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.

While the pie is cooling, combine brown sugar, chopped walnuts and vanilla extract in a small saucepan over medium heat. Heat until the sugar is dissolved stirring often. Pour over the pie and allow to set before serving. Slice the pie, serve and enjoy!

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