Bold Gingersnap, Pumpkin, and Chocolate Pie

Bold Gingersnap, Pumpkin, and Chocolate Pie


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This bold pumpkin pie hits all the right flavor spots--it's sweet, spicy, earthy, and warm. It's made completely from scratch, so it's above and beyond your normal Thanksgiving dessert, but you don't need to be a experienced chef to make it.

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Time needed

1 hour preparation + 2 hour cooking

Serving Size / Yield

8 servings


  • 1 1/2 C. gingersnap cookie crumbs
  • 2 Tbs. +1/2 C. brown sugar, packed, divided
  • 3/4 tsp. sea salt, divided
  • 5 Tbs. butter, melted
  • 4 large eggs
  • 1 large egg yolk
  • 3/4 C. heavy cream
  • 1 Tbs. molasses
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1 1/2 C. roasted sugar pumpkin and kabocha squash
  • 1 recipe milk chocolate ganache
  • 1 (4 lb.) sugar pumpkin
  • 1 (4 lb.) kabocha squash
  • 2 C. chocolate chips
  • 3 Tbs. heavy cream
  • 1 Tbs. light corn syrup

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To make the roast squash, cut the pumpkin and squash into eighths and remove and discard the seeds. Put the pieces into a large baking dish and fill the dish with about 1/4 in. water. Cover the dish with foil and roast at 350 for 1 to 1 1/4 hours, or until the flesh is fork tender.

Remove the squash from the oven and discard the foil. Once the pieces are cool enough to handle, scrape the flesh from the skins and discard the skins. Puree the pumpkin and squash in a food processor until smooth and let cool to room temperature before using. This recipe will make more than needed for this pie recipe.

To make the ganache, bring the cream and corn syrup to a boil in a small saucepan. Pour this over mixture over the chocolate and let is stand for 2 minutes Then gently whisk it until smooth. Transfer the mixture to a liquid measuring cup and let it cool until it is slightly warmer than room temperature.

To make the pie, preheat the oven to 350 degrees and put the rack in the center of the oven. Lightly grease a 9-in. pie plate. To make the crust, combine the cookie crumbs, 2 Tbs. brown sugar, 1/4 tsp. salt, and the butter until everything is even combined and it has a consistency of wet sand. Pour this into the pie plate and press down evenly and firmly. Let 1/4-in. of the crust mixture to rise above the pie pan. Set it on a pie plate and bake for 8 minutes, or until the crust has puffed up slightly and it is darker in color. Let it cool for 5 minutes, then transfer to the freezer until ready to use.

Reduce the oven to 325 degrees. In another large bowl, whisk 1/2 C. brown sugar, 1/2 tsp. salt, 1 1/2 C. roasted pumpkin and squash, eggs, egg yolk, cream, molasses, vanilla, cinnamon, ginger, and nutmeg until smooth. Pour this mixture into the pie crust and bake for 50 to 60 minutes, or until the custard is set in the center. Let is cool to room temperature, then refrigerate for 30 to 45 minutes to set completely.

Using the back of a spoon, spread the ganache in an even circle on the top of the pie. Put it in the fridge for 3 to 5 minutes, or until the chocolate has begun to set. Remove it from the fridge and add another layer of the ganache, if desired. Refrigerate for 20 minutes to set it fully.

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