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Pumpkin Pie with a Gingersnap Crust and Molasses Whipped Cream Recipe

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Pumpkin Pie with a Gingersnap Crust and Molasses Whipped Cream
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Ingredients

  • 1 ½ cups gingersnap crumbs, about 30 small cookies
  • Generous pinch of salt
  • 4 ½ tablespoons melted unsalted butter
  • Special equipment: food processor with blade attachment to make crumbs, 1- (9-inch) pie plate
  • For the filling:
  • 1 (15-ounce) can pure pumpkin (no added pie spices)
  • 1 (14-ounce) can condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • For the molasses whipped cream:
  • 1 cup heavy cream
  • 2 teaspoons granulated sugar
  • 1 ½ tablespoons molasses

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