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
- Crush gingersnaps into a sandy powder and fill the bottom of an 8-inch round pan
- Add melted butter and mix, patting into the pan
- Preheat oven to 350, and bake crust for 15 minutes
- In a saucepan on the stove, over medium heat cook half and half, maple syrup, sugar, cocoa, and cloves until the sugar has melted.
- Place egg yolks in a cold bowl, and pour hot liquid over eggs, whisking quickly and constantly (aka temper your eggs)
- Return mixture to saucepan and cook over medium-low heat until the mixture thickens, 10 minutes.
- Cool custard until room temperature and pour over gingersnap crust. Put in the fridge until cold.
- Whip the cream, brown sugar, and honey until stiff peaks are formed
- Fold in pumpkin, salt and spice.
- Spoon pumpkin cream over the chocolate custard and smooth.
- Serve and enjoy!