Pumpkin Pie with gingersnap crust and Honey Pecan filling
INGREDIENTS
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Ingredients
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For the Pie Dough
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1 cup All purpose flour
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1/2 cup whole Wheat pastry flour
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2 tbsp sugar
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3/4 tsp salt
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1 1/4 sticks very cold unsalted butter cut into small pieces
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2 1/2 tbsp very cold vegetable shortening, cut into small pieces
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about 1/4 cup ice water
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For Pumpkin Filling
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1 cup canned unsweetened Pumpkin Puree
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2/3 cup heavy cream
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1/2 cup light brown sugar
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1 large egg
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1 large egg yolk
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1/2 tsp vanilla extract
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1/2 tsp ground cinnamon
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1/4 tsp ground ginger
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1/4 tsp salt
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For the Honey Pecan Filling
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1/2 cup honey
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1/4 cup light brown sugar
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2 tbsp unsalted butter, melted and cooled
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1 large egg
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1 large egg yolk
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1/2 tsp vanilla extract
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1/4 tsp ground cinnamon
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1/4 tsp salt
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1 1/2 cups pecan halves/pieces
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For Gingersnap layer
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3-4 ginger snap biscuits ground into fine powder
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