Originally found at glutenfreesoxfan.wordpress.com
This pie looks amazing...can't wait for pumpkin season again...too bad it's almost april!
Ingredients:
For Crust:
fourteen 2-inch gingersnaps (about 4 ounces) [when using Mi-Del GF gingersnaps, use about 18 cookies]
1 cup pecans (about 4 ounces)
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter melted and cooled
For Filling:
1 envelope (about 1 tablespoon) unflavored gelatin
2 tablespoons brandy, rum, or water [we used rum]
1 cup milk
3/4 cup firmly packed light brown sugar
4 large egg yolks
1 1/4 cups canned solid-pack pumpkin
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3/4 cup heavy cream
Accompaniment: whipped cream
Garnish: chopped toasted pecans
Directions:
Make Crust:
- Preheat oven to 350°F.- In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well.- Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate.- Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.
Make filling:
- In a small bowl sprinkle gelatin over brandy, rum, or water and let stand.- In a heavy saucepan whisk together milk, brown sugar, egg yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F. on a candy thermometer.- Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.- Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white.- Remove bowl from ice water.- In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten.- Fold in remaining cream gently but thoroughly and pour filling into crust.- Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour.
Top each serving with whipped cream and garnish with nuts.
