Pie O'Clock: Maple Pumpkin Pepper Pie with Gingersnap Crust

by Lyndsay Sung of Coco Cake

I went super crazy this past weekend and made four pies for a get-together of four people - myself, my husband and two good pals. PIE O'CLOCK! We had all been dreaming and drooling about pies, and truly after days of cake-making , making pies was like a cool breeze on a hot day. I turned up the classical tunes and mellowed out, rolled out some doughs and had a lovely Fall (gut-busting... yes) dinner! You can read about Pie O'Clock Mini Party here.

One of the pies I made turned out so straight-outta-scrumptious-town that I had to share it with you, dear Poppytalk readers. Yes, that's the maple pumpkin pie with a salty sweet spicy gingersnap buttery cookie crust. While not entirely a crazy take on the creamy classic pie, it has real maple syrup, fresh ground black peppercorn and lots of ginger and cinnamon. Also, there are no eggs in this pie - I used sweetened condensed milk to help make it thick and rich. It seemed to work! I don't like my desserts crazy-sweet so you may feel the need to add more brown sugar or sweetened condensed milk to your filling - try it with a spoon before filling your pie crust and baking it off, k?



Gingersnap crust, from Martha Stewart:

1 3/4 cups gingersnap cookie crumbs. (I used Anna's Ginger Thins, placed about one and a half boxes in my food processor and ground it until fine and crumbly.)
1/4 cup brown sugar
1 tablespoon all purpose flour
1/2 teaspoon salt
4 tablespoons of unsalted butter, melted.

Pumpkin pie filling:

2/3 can of 763 ml pure pumpkin (I used E.D. Smith brand)
1/2 cup of 10% cream
1/4 cup of brown sugar
1/4 cup (or a few good glugs) or pure maple syrup
1/2 can of 300 ml can of sweetened condensed milk
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon of salt
a few good grates of fresh black peppercorns (to taste!)

Make it!

1.Combine the ingredients for the crust into a medium bowl. Mix well with clean hands. Press the mixture into a 9 inch pie pan.
2. Bake pie crust in oven on middle rack for ten minutes until set. Remove and let cool.
3.Combine all of the pumpkin pie filling ingredients in a large bowl. Mix it nicely until all incorporated and combined. I used a spatula to mix mine.
4. Pour pumpkin pie filling into cooled pie crust.
5. Bake at 350 degrees for 45-60 minutes, turning halfway to ensure even baking, until pumpkin filling is set. After 30 minutes, cover pie with aluminum/tin foil so your cookie crust doesn't burn on the top. That would be sad!
6. Remove, and serve with vanilla bean ice cream or a nice maple whipping cream! Oh yeah!

Wasn't that easy?? Enjoy pie o'clock, everyone!

'Til next time,

xo Lyndsay

Lyndsay is a self-taught baker and subsequent enthusiastic blogger. She loves makin' foods and bakin' goods, and shares her stories, recipes and foodstuffs on Poppytalk bi-weekly! Her other work can be found on her cake blog: Coco Cake, her ice cream blog: Ice Cream by Coco Cake and her food oddities and delights blog: Trompe Chomp!

Jan Halvarson


Unknown said...

Mmmmm! It is always pie o'clock in my world!

Jenn said...

Adorable little pumpkin! :)

Anonymous said...

Gorgeous and sweet and scrumptions...!!! (Like LKS herself)

kickpleat said...

I'm totally going to make that pie, Lyndsay!! Love the gingersnap crust idea. Hooray for pie o'clock!

Coco Cake Land said...

@Bobbi - tick tick tick, pie o'clock!

@ thanks Architette! it's really held on, i've had the little guy for over a month now!

@jamie! thanks buddy!!!

@kickpleat - thanks jeannette! let me know how it turns out!! ^__^

Renée Anne Bouffard-McManus said...

oh my! I want to eat this! It looks so yummy!! I think I can probably find a gluten free ginger snap cookie! Thanks so much for the idea!

Danielle Hardy said...

mmmm i sounds delicious!!!

Hannah said...

This all looks delicious! I have yet to try a pumpkin pie- I really must rectify this.

gyoza*girl said...

mmmm, i love pumpkin pie!!! this one looks so yummers!