Gingersnap Pumpkin Pie w/ Candied Pumpkin Seeds
INGREDIENTS
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GINGERSNAP CRUST:
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9 – inch pie pan springform pan
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10 ounces gingersnap cookies (about 2 1/2 cups)
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6 tablespoons (3/4 stick) unsalted butter, melted
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FILLING:
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2 cups pumpkin purée
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3/4 cup packed light brown sugar
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground ginger
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1 teaspoon sea salt
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3/4 cup heavy cream
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1/2 cup milk
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2 large eggs, beaten
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2 teaspoons vanilla extract
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PUMPKIN SEED TOPPING:
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1/2 cup toasted pumpkin seeds (to taste, bake at 275?F for 4 to 5 minutes)
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3 tablespoons unsalted butter, melted
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2 tablespoons granulated sugar
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2 tablespoons minced crystallized ginger
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1/2 teaspoon sea salt
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1/4 teaspoons ground cloves
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