Pumpkin Cream Pie
"If you're planning on making this for Thanksgiving, start it early in the day. The pie needs four hours to set, but the refrigerator does just about all the work...."
INGREDIENTS
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1 1/4 cups ground gingersnaps (from about 25 cookies)
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2 tablespoons sugar
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Salt
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4 tablespoons unsalted butter, melted and slightly cooled
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2 cups whole milk
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1/2 teaspoon pure vanilla extract
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1/4 teaspoon ground cinnamon
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1/4 teaspoon freshly grated nutmeg
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Pinch of ground cloves
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1/2 cup sugar
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Salt
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4 large egg yolks
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1/4 cup cornstarch
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1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
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1 tablespoon unsalted butter, room temperature
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1 1/4 cups heavy cream, whisked to medium peaks
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Garnish: freshly grated nutmeg
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