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Thursday, November 14, 2013

Wedding Pies and Gingersnap Pumpkin Pie Recipe!

Last week I had the joy of baking 8 pies for a wedding.  I made three different kinds and only had 3 little disasters along the way (the last disaster involved dropping a pie!)  The 3 pies were: pumpkin pie with a gluten free gingersnap crust, chocolate chess pie with a gluten free chocolate cookie crust and chocolate, bourbon & pecan pie.  I also made vanilla bean whipped cream to serve.  I have not heard back from the bride yet but I am hoping they were all a hit!

I realized that Thanksgiving is coming up and there may be some of you who want some of these recipes, so I thought I would post a few of my favorites for you to consider!  I have truly enjoyed working off the recipes from 'A year of pies' by Ashley English.  So I definitely need to give her the credit for most of these creations.

Pie Recipes:

Pumpkin Pie with Gingersnap Crust (I think the gingersnap crust takes pumpkin pie to a new level and is the only way I will ever make it again)

Gingersnap Crust
9 inch pie pan or springform pan
10 ounces of gingersnap cookies (I use the gluten free ones from Trader Joes)
6 tablespoons of unsalted butter (melted)
1/2 cup almond meal, pecans or walnuts (this is optional)
2 Tablespoons brown sugar

Preheat the oven to 350F.  Crush the gingersnaps, nuts and sugar in food processor then mix in melted butter.  Press the mixture into the pan covering the bottom and pressing up the sides.  Bake for 10 minutes and then let cool.

Pie Filling
2 Cups pumpkin puree (I roast my pumpkins and puree them, but you can totally use canned pumpkin)
3/4 cup brown sugar
1/2 t cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup heavy cream
1/2 cup whole milk
2 large eggs beaten
2 teaspoons vanilla extract

Combine all the ingredients in a medium sized bowl and whisk to blend.

Pour the filling into the prepared crust and bake for 55-60 minutes or until set.  Cool at least an hour before serving and refrigerate once cooled if serving the next day.  Top with whipped cream and enjoy!