Pair with Stags’ Leap Winery Napa Valley Petite Sirah
For the perfect autumn treat, our Gingersnap Pumpkin Pie does the trick! The sweet, creamy, and warmly spiced earthy undertones of the pie complement our Napa Valley Petite Sirah, which balances the pie’s sweet flavors with notes of blackberry preserves, warm vanilla, caramel, and dried rose petals.
Ingredients
- 8 ounces gingersnaps
- 6 Tbsp melted butter
- ½ tsp salt
- 1 15 oz can pumpkin puree
- ⅓ cup granulated sugar
- ⅛ tsp coriander
- ⅓ cup brown sugar
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 Tbsp freshly grated ginger
- ¼ tsp freshly ground black pepper
- ⅛ tsp nutmeg
- ⅛ tsp allspice
- 3 large eggs
- ¾ cup heavy cream
Preheat the oven to 350°F. In a food processor, pulse the gingersnaps into coarse crumbs (about 1 1/2 cups). Place crumbs into a medium bowl and add melted butter, brown sugar, and a pinch of salt. Mix well by hand until you have moist crumbs. Butter a 9-inch pie plate. Add crust mixture and press into an even layer on the bottom and sides. Place the pie plate onto a sheet pan and bake until the crust is set on the bottom for about 12 to 15 minutes.
Lower oven temperature to 325°F. In a medium bowl, combine pumpkin puree, sugars, salt, and spices. Whisk in eggs one at a time until fully incorporated. Whisk in cream. Pour filling into the crust and place in the oven to bake until filling is set in the middle for about 35 to 45 minutes.
Remove from the oven and place on a rack until completely cooled. Serve at room temperature and top with a dollop of whipped cream. Sprinkle with extra cookie crumbs and enjoy!
