Pumpkin Pie with Gingersnap Crust and Cinnamon Whipped Cream

Ingredients IMG_5250

For the crust:

  • 8ounces gingersnap cookies (about 32 cookies)
  • 1/4 cup melted butter (1/2 stick)

For the pie filling:

  • cup packed brown sugar
  • eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • cup canned pumpkin purée
  • cup heavy cream

For the pie topping:

  • 1/4 cup packed brown sugar 
  • 1/2 teaspoon cinnamon 
  • pinch sea salt 

For the whipped cream:

  • cup heavy cream 
  • 3/8 cup powdered sugar
  • 1/2 teaspoon cinnamon 
  • 1/4 teaspoon vanilla extract

Directions

Start by making the crust.

  • Break the gingersnap cookies into a food processor and pulse until crumbly. Add the melted butter and pulse again until combined.
  • Press the mixture into a 9- or 9.5-inch pie pan, making sure that it goes up the sides.
  • Put the crust in your refrigerator for 20 minutes and preheat your oven to 325 degrees.
  • Once the crust has chilled, bake for 15 minutes, set it on a cooling rack, and turn your oven up to 350 degrees.

Next, make the pumpkin pie filling. You can do this while your crust is in the oven.

  • Dump the brown sugar, eggs, salt, cinnamon, ginger, nutmeg, and cloves into a bowl and whisk it together.
  • Add the pumpkin and cream and whisk until combined.
  • Pour the filling into the crust, cover the crust (the crust ONLY!) with tin foil, and bake for 30 minutes.

While your pie is in the oven, prepare the topping.

  • Combine the brown sugar, salt, and cinnamon in a small bowl

After the pie has baked for 30 minutes, take it out of the oven and sprinkle on the topping. Then, bake for another 25 minutes at 325 degrees.

Take your pie out and put it on a cooling rack until it’s at room temperature. Then, cover it loosely with saran wrap and chill it in the refrigerator overnight so it sets.

The next day, when you’re about ready to serve your pie, take it out and bring it to room temperature.

While it’s sitting out, you can make your whipped cream.

  • Put all the whipped cream ingredients into a stand mixer and beat until high peaks form.

 

Slice up the pie and serve with a (large) dollop of whipped cream!

*Recipe adapted from Food52*

Chocolate Cream Pie

This is one of the best desserts I’ve ever had. It’s incredibly rich and decadent.

Note: This takes a little over 8 hours to make, which includes letting the pudding mixture cool for 2 hours and letting it all chill in the fridge for 6 hours. Fortunately, it held up just fine over the next few days, so what I’ll probably do is make it a day ahead of time.

Ingredients

For Crust

  • 1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers) (NOTE #1: I used Annie’s Chocolate Bunny Grahams and they worked perfectly! NOTE #2: To make this recipe gluten-free, use Annie’s gluten-free Bunny Grahams.)
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup sugar

For filling

  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 4 large egg yolks
  • 3 cups whole milk
  • 5 oz fine-quality bittersweet chocolate (not unsweetened), melted
  • 2 oz unsweetened chocolate, melted
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla

For topping

  • 3/4 cup chilled heavy cream
  • 1 tablespoon sugar

Directions

Put oven rack in middle position and preheat oven to 350°F.

Stir together crumbs, butter, and sugar and press on bottom and up side of a 9 or 9.5-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.

Make filling:

Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).

Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla.

Cover surface of filling with a buttered round of wax paper and cool completely, about 1.5-2 hours.

Spoon filling into crust and chill pie, loosely covered, at least 6 hours.

Make topping:

Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.

*Recipe adapted from Chocolate Cream Pie*

Blueberry Peach Pie

The perfect summer pie.

Crust Ingredients:blueberry (1)

▪ 2 1/2 cups all-purpose flour
▪ 1/4 teaspoon salt
▪ 3 tablespoons sugar
▪ 1/4 cup room temperature vegetable shortening
▪ 12 tablespoons unsalted butter, cold and cubed
▪ 1/4 cup to 1/2 cup ice water

Filling Ingredients:

▪ 2 lbs. peaches, peeled and sliced
▪ 1 pint blueberries
▪ 1/4 cup sugar
▪ 1/2 lemon, juiced
▪ 3 tablespoons cornstarch
▪ 2 tablespoons butter, cut into small cubes
▪ 1 egg, beaten with a drizzle of water
▪ Sugar and cinnamon for sprinkling on top

Directions

Begin by preparing the crust, because it will need to refrigerate for a little while.

In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes.

While the dough is chilling, preheat the oven to 400 degrees and prepare the pie filling by peeling and slicing up the peaches, washing the blueberries and tossing the fruit with the sugar, lemon, and cornstarch. Let this sit until the dough is ready.

After the dough has chilled for 30 minutes, take it out of the fridge and, on a floured surface, roll each disk out into an 11-inch circle. Carefully transfer one of the circles of dough to a 9-inch pie pan, pressing it down into the pan and trimming the edges if necessary. Flute the edges of the crust using this technique.

Scoop your pie filling into the pie shell with a slotted spoon, leaving behind any of the liquid that has accumulated in the bowl so that your pie won’t be too runny. Drop the small cubes of butter on top of the filling.

Using a star-shaped cookie cutter, cut out enough pieces of the second half of the pie crust to cover the filling. Dip a pastry brush into the beaten egg and brush each of the stars with an egg wash, then sprinkle with cinnamon and sugar.

Bake for 50-60 minutes. It cooked for 55 minutes in my oven.

Tip: To prevent the edges of the pie from burning, place a tin foil pie shield over the edges of the pie about halfway through the cook time. Directions here.

*Recipes adapted from Paula’s Perfect Pie Crust and Peach-Blueberry Pie*

Blueberry-Lemon Pie

My go-to blueberry pie recipe.

Crust IngredientsFullSizeRender (11)

  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 1/4 cup room temperature vegetable shortening
  • 12 tablespoons unsalted butter, cold and cubed
  • 1/4 cup to 1/2 cup ice water

Filling Ingredients

  • 6 cups (about 2 1/4 lbs.) of fresh blueberries, rinsed and stems removed
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup all-purpose flour (for thickening)
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 2 Tbsp butter (unsalted), cut into small pieces

Directions

Begin by preparing the crust, because it will need to refrigerate for a little while.

In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.

When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes.

Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl.

After the dough has chilled for 30 minutes, take it out of the fridge and, on a floured surface, roll each disk out into an 11-inch circle. Carefully transfer one of the circles of dough to a 9-inch pie pan, pressing it down into the pan and trimming the edges if necessary.

Transfer the filling to the chilled bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough to the same size and thickness as the first and cut into 1/2-1 inch strips to assemble the lattice crust. Transfer the pie to the refrigerator to chill until the dough is firm again, about 30 minutes.
Preheat oven to 425 degrees. Remove the unbaked pie from fridge. Brush the top with egg wash. Bake for 20 minutes at 425 degrees. Reduce heat to 350 degrees and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving.
Tip: To prevent the edges of the pie from burning, place a tin foil pie shield over the edges of the pie about halfway through the cook timeDirections here.
 
*Recipes adapted from Paula’s Perfect Pie Crust and Blueberry Pie.