Dessert | November 15, 2012

Pumpkin Pie with Chocolate Gingersnap Crust and Salted Dark Caramel Sauce

This ‘aint your Grandma’s classic pumpkin pie. This is the next level. The pie? Good, classic, perfect. I used a recipe from King Arthur for the basic pumpkin pie part, but it was seriously the best I’ve ever had. It had a great flavor that actually tasted delicious and made you want to eat more. Without anything on top! I combined and tweaked several different recipes and came up with this concoction. Just make it this Thanksgiving. Seriously. Stop asking questions.
Pumpkin Pie with Chocolate Gingersnap Crust and Salted Dark Caramel Sauce | homemade pumpkin pie | fall recipes | fall dessert recipes | pumpkin dessert recipes | pumpkin pie recipes | thanksgiving dessert recipes || Oh So Delicioso #pumpkinpie
  
Pumpkin Pie with Chocolate Gingersnap Crust and Salted Dark Caramel Sauce | homemade pumpkin pie | fall recipes | fall dessert recipes | pumpkin dessert recipes | pumpkin pie recipes | thanksgiving dessert recipes || Oh So Delicioso #pumpkinpie

 

Pumpkin Pie with Chocolate Gingersnap Crust and Salted Dark Caramel Sauce | homemade pumpkin pie | fall recipes | fall dessert recipes | pumpkin dessert recipes | pumpkin pie recipes | thanksgiving dessert recipes || Oh So Delicioso #pumpkinpie

I don’t like pie crust, so I changed it up. Instead of the basic pie crust that usually goes with pumpkin pie, I made a cocoa gingersnap crust–similar to a graham cracker crust, but bursting with Thanksgiving, fall flavor. This crust is sodang tasty, I might have to eat it every day for the rest of my life, forever and amen. Amen.

 A couple things about baking the pie: You only want to bake until the edges are set about 2″ in. The center will be wobbly, and this is OK. Embrace the wobbliness. It will continue to firm up after you take it out of the oven, nor does it crack this way. And it stays nice and creamy.

Now the crust is tricky, in that it is naturally darker than your standard graham cracker crust, so it’s harder to gauge when it’s possibly burning. During the last twenty minutes of baking, I cut some curved foil strips to place on top of the perimeter of the pie to cover the crust and prevent burning. Non-ghetto pie crust covers do exist (aluminum, silicone, etc.) , but I have yet to go out and purchase one…stocking stuffers anyone? Please?

Pumpkin Pie with Chocolate Gingersnap Crust and Salted Dark Caramel Sauce | homemade pumpkin pie | fall recipes | fall dessert recipes | pumpkin dessert recipes | pumpkin pie recipes | thanksgiving dessert recipes || Oh So Delicioso #pumpkinpie

The Best Part of the Pie

I am kidding you not, this salted dark caramel sauce is almost the best part of the pie. I’m obsessed. I have plans to dip sliced apples in the leftovers, pour it on ice cream, make milkshakes, with pretzels, whatever mode of transportation I can use to get it in my face, I’ll take it. This isn’t a sugary sweet artificial-tasting bottled caramel sauce. This is intense, deep, dark, rich caramel. It almost tastes like the sugar was burnt, but it’s just the richness speaking. I’ve incorporated this sauce into a few recipes, and we’ve all used it to top anything and everything. I love having this perfect caramel sauce in my fridge to use on a whim!

Pumpkin Pie with Chocolate Gingersnap Crust and Salted Dark Caramel Sauce | homemade pumpkin pie | fall recipes | fall dessert recipes | pumpkin dessert recipes | pumpkin pie recipes | thanksgiving dessert recipes || Oh So Delicioso #pumpkinpie

Pumpkin Pie with Chocolate Gingersnap Crust and Salted Dark Caramel Sauce | homemade pumpkin pie | fall recipes | fall dessert recipes | pumpkin dessert recipes | pumpkin pie recipes | thanksgiving dessert recipes || Oh So Delicioso #pumpkinpie

Let’s just say several people had seconds.

Pumpkin Pie with Chocolate Gingersnap Crust and Salted Dark Caramel Sauce | homemade pumpkin pie | fall recipes | fall dessert recipes | pumpkin dessert recipes | pumpkin pie recipes | thanksgiving dessert recipes || Oh So Delicioso #pumpkinpie

Thanksgiving decor 

One of the projects I did was our centerpiece pumpkins. Carly and I wanted to bypass the usual cornucopia Thanksgiving theme and colors, so she actually had this amazing idea to spray paint pumpkins. Genius. We both were on the same page with the Little Boo pumpkins, otherwise known as the mini white pumpkins. You had me at ‘Little Boo’.

I really wanted a glitzy one, so I picked out a larger one and bought some silver glitter. Carly already had gold spray paint, and Aubrey had spray adhesive for the glittery one.
I sprayed the Little Boo ones gold, then coated the larger pumpkin with the spray adhesive and shook glitter all over it. They turned out darling, and really gave our table a simple and elegant holiday feel.
Thanksgiving decor

 

Pumpkin Pie with Chocolate Gingersnap Crust and Salted Dark Caramel Sauce
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
Servings: 1 deep dish pie
Author: Stephanie
Ingredients
Pumpkin Pie Filling
  • 1/2 c granulated sugar
  • 1/2 c brown sugar
  • 1 T flour
  • 1/2 t salt
  • 1 t ground ginger
  • 1 t ground cinnamon
  • 1/2 t nutmeg
  • 1/4 t cloves
  • 1/ 8 t ground black pepper
  • 3 eggs
  • 2 c pumpkin
  • 1 1/4 c heavy cream

Gingersnap Chocolate Crust
  • 1/3 c melted butter
  • 1 3/4 c gingersnap cookies
  • 1/4 c brown sugar
  • 1/8 c granulated sugar
  • 3 t cocoa
  • 1/4 c flour
  • 1/2 t coarse salt

Salted Dark Caramel Sauce
  • 1 c sugar
  • 6 T unsalted butter
  • 1/2 c + 2 T heavy cream
  • 1/2-3/4 t coarse salt
  • 1 t vanilla extract

Whipped Cream
  • 1 c cold heavy whipping cream
  • sugar to taste 2-3 T
  • 1/2 t vanilla extract
Instructions
Pumpkin Pie Filling
  1. Whisk dry ingredients in a bowl, set aside. In mixer, beat eggs, pumpkin, and cream. Mix in dry ingredients. Refrigerate overnight to let flavors mingle together.
Gingersnap Chocolate Crust
  1. Preheat oven to 350 degrees. Melt butter in pie pan in microwave. If you use a standard 9" pan, there will be leftover pie filling--you may either use a deeper dish pie pan or have leftover filling to bake separately if you'd like. Blend remaining crust ingredients in blender or food processor to produce fine crumbs. Add to pie plate with melted butter and mix with your hands. Press crumbs into bottom and sides of pan and bake 5 minutes.
  2. Take crust out and increase oven to 400 degrees. Pour in pie filling and bake pie for about 45 minutes. You only want to bake until the edges are set about 2" in, the center will be wobbly.
  3. During last 20 minutes of baking, cover crust with strips of foil or pie crust shield.
Salted Dark Caramel Sauce
  1. Heat sugar over low-medium heat in a heavy-bottom pan, stirring continuously with a wooden spoon. The sugar will slowly start to melt, keep cooking and stirring until completely liquified and it's a copper color.
  2. Add in butter, stir until completely melted.
  3. Take pan off the heat and pour in cream. It will bubble up, so keep stirring until mixed well.
  4. After it's all creamy and thick and a beautiful dark amber color, add the salt and vanilla.
Whipped Cream
  1. Beat whipping cream with mixer, add in sugar and vanilla.
  2. Beat 2-3 minutes until soft peaks form.
Recipe Notes

The caramel can be made a week in advance and stored in the fridge.
The pie can be made the day before and refrigerated until ready to serve.
Make whipped cream immediately prior to serving.

Pumpkin Pie with Chocolate Gingersnap Crust and Salted Dark Caramel Sauce | homemade pumpkin pie | fall recipes | fall dessert recipes | pumpkin dessert recipes | pumpkin pie recipes | thanksgiving dessert recipes || Oh So Delicioso #pumpkinpie

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