Pumpkin – NYC

Posted on November 7, 2011


I love all things punkin. I dont allow myself to have my first punkin treat until at least October, and once I start I just cant stop trying anything that has punkin until Thanksgiving. Its so much more than an ingredient or a flavor – its a feeling. It is the taste of fall, a palpable change of a seasons and prep for my FAVORITE time of year – Christmas time. ITS COMING!!!

But until then, it’s punkin-time.

Punkin Cream Cocoa Custard Pie with a Gingersnap Crust


2 cups gingersnaps

1/2 stick of unsalted butter, melted

1 cup half and half

1/4 cup maple syrup

2 tbsp sugar

1 tbsp cloves

1/8 cup cocoa powder

1 cup heavy cream

2 tbsp brown sugar

2 tbsp honey

2 egg yolks

1/2 can pumpkin

1 tbsp apple pie spice

1tbsp salt


  1. Crush gingersnaps  into a sandy powder and fill the bottom of an 8-inch round pan
  2. Add melted butter and mix, patting into the pan
  3. Preheat oven to 350, and bake crust for 15 minutes
  4. In a saucepan on the stove, over medium heat cook half and half, maple syrup, sugar, cocoa, and cloves until the sugar has melted.
  5. Place egg yolks in a cold bowl, and pour hot liquid over eggs, whisking quickly and constantly (aka temper your eggs)
  6. Return mixture to saucepan and cook over medium-low heat until the mixture thickens, 10 minutes.
  7. Cool custard until room temperature and pour over gingersnap crust. Put in the fridge until cold.
  8. Whip the cream, brown sugar, and honey until stiff peaks are formed
  9. Fold in pumpkin, salt and spice.
  10. Spoon pumpkin cream over the chocolate custard and smooth.
  11. Serve and enjoy!
I would use pumpkin pie mix, not pumpkin, or whip the punkin a bit so the texture is very smooth. The flavor is great, but the cream is not as creamy as it should, so whip your punkin as well as your cream, and you’ll love it even more.