Gingersnap Crust Pumpkin Pie
INGREDIENTS
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Crust:
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6 ounces gingersnap cookies
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1 tablespoon dark brown sugar
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1 teaspoon ground ginger
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1 ounce unsalted butter, melted
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Filling:
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16 ounces Pumpkin Puree, recipe follows
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1 cup half-and-half
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1/2 teaspoon freshly grated nutmeg
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1/2 teaspoon kosher salt
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3/4 cup dark brown sugar
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2 large eggs
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1 large egg yolk
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Brulee for mini-pies:
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5 teaspoons light brown sugar, divided
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Pumpkin Puree:
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1 (4 to 6-pound) baking pumpkin, rinsed and dried
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Kosher salt
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