Gingersnap-Pear Pumpkin Pie
A smooth, creamy pumpkin custard surrounds sweet pear halves for an updated version of the classic holiday dessert.
Photo: Pornchai Mittongtare
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Ingredients
- 2 cups gingersnap crumbs (8 oz.)
- 4 Tbs. butter or margarine, melted
- 2 15-oz. cans pear halves in juice, drained (8–10 halves)
- 1 large egg
- 2 Tbs. sugar
- 1/2 cup pumpkin or squash purée
- 1/4 cup crème fraîche
- 1/4 cup milk
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cinnamon
- 1 pinch ground nutmeg
Preparation
1 | Preheat oven to 350°F.
2 | Stir together gingersnap crumbs and butter in bowl until crumbs are moistened. Press mixture onto bottom and up sides of 9-inch pie dish. Place dish on baking sheet, and bake 10 minutes. Cool 20 minutes.
3 | Arrange pears core side down in piecrust.
4 | Whisk together egg and sugar in medium bowl. Whisk in pumpkin purée, then crème fraîche, milk, ginger, cinnamon, and nutmeg. Pour mixture around pears in crust.
5 | Bake pie 30 to 35 minutes, or until tip of knife inserted in center comes out clean. Cool completely before serving.
Nutrition Information
- Calories 246
- Carbohydrate Content 36 g
- Cholesterol Content 49 mg
- Fat Content 12 g
- Fiber Content 2 g
- Protein Content 3 g
- Saturated Fat Content 6 g
- Sodium Content 206 mg
- Sugar Content 17 g