Maple Pumpkin Pie
4 2-inch gingersnaps
1/4 cup pecan halves
1 prepared 9-inch pie crust
1 can (15 ounces) pure pumpkin
1/3 cup packed light brown sugar, preferably raw
1/3 cup pure maple syrup
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2/3 cup 2 percent milk
2/3 cup heavy whipping cream
3 large eggs
1/2 teaspoon pure vanilla extract
Preheat the oven to 375° F.
Process gingersnaps and pecans until finely ground. Sprinkle them over the bottom of the pie crust; pressing them into the dough to coat the entire bottom and going about 1/2 inch up the sides. Pre-bake pie crust, about 6-8 minutes; remove from oven and cool.
Meanwhile, in a small heavy saucepan, stir together the pumpkin, brown sugar, maple syrup, ginger, cinnamon and salt. Over medium heat, bring mixture to a sputtering simmer, stirring constantly. Reduce heat to low and cook, stirring constantly, for 3 to 5 minutes or until thick and shiny. Transfer mixture to a food processor fitted with the metal blade and process for 1 minute. With the motor on, add the milk and whipping cream, processing until incorporated. Scrape sides of the work bowl. Add eggs, one at a time, processing just to incorporate, about 5 seconds after each addition; add vanilla along with the last egg.
Pour mixture into pie shell; set it directly on the lowest shelf of the oven. Bake for 50 to 60 minutes or until a knife inserted in the middle comes out clean. If crust appears to be darkening too much on the bottom, raise pie to the next rack. After 30 minutes, protect edges with foil ring if needed. Remove from oven and place pie on rack to cool.
Adapted from “The Pie and Pastry Bible” by Rose Levy Beranbaum