Gingersnap Spice Cream Pie
It may seem a bit early in the year to be sharing a recipe inspired by autumn, but I say some flavors are enjoyable anytime of the year. To me, a delicious gingery spicy flavor combo is always great! If you don’t feel inspired to whip this little beauty up during the last days of summer, just save this recipe to your favorites so you can make it in the fall! And hey, if you’re not a fan of pumpkin, this pie could be the perfect alternative! To some it may seem a bit early to be sharing a autumn based recipe. I say some flavors are enjoyable any time of the year, and to me a delicious ginger spice combo is great anytime! If you don’t feel like whipping this little beauty during summertime just remember to save us into your favorites and whip it up this autumn and hey if you’re not a fan of pumpkin pie why not try this pie as an alternative!
1 8oz package gluten-free ginger cookies
1/2 cup brown sugar
1/2 cup Kerrygold Butter , softened
Preheat your oven to 350°F, then prepare a 10″ spring form. Set aside until needed.
In a food processor or nut grinder, grind the cookies into coarse crumbs, then place them in a medium sized bowl. Next, stir in the brown sugar and butter. Mix these three ingredients together until it is the consistency of wet sand. Press the crust into the bottom of the prepared spring form pan. Place in the preheated oven and allow to bake for 10 minutes. Place baked crust into the fridge to cool fully.
4 eggs, separated
1 ½ cups of milk
1 cup heavy cream
1 tbsp pumpkin spice blend
2 tbsp maple syrup
2/3 cup sugar
4 tbsp non-GMO cornstarch
1/4 tsp salt
Using an egg separator or your hands, separate the yolks from the egg whites. Place the yolks in a small bowl then place the egg whites into an airtight container and store in the fridge. They can be used in other recipes later on (like my mom says: waste not, want not).
Whisk the milk, cream, maple syrup, and spice blend into the egg yolks, then set aside until needed. In a large saucepan, place the sugar, cornstarch, and salt. Slowly add the cream and yolk mixture to this, being sure to add it in small amounts. Stir well with each addition so all of the sugar and starch is dissolved…we don’t want a lumpy cream!
Now, over medium heat, constantly stir the mixture until it comes to a boil and begins to thicken. You’ll know it has reached the right consistency when it thickens to a cream of wheat type of texture. Remove from the heat. Next, place a piece of wax paper across the top of the pan, being sure to press the paper down along the top and edges. Place the pan in the fridge to allow to cool for one to two hours.
Once the cream has cooled, spread it evenly on top of the chilled crust, then place the pan back in the fridge for about an hour to allow the pie to set up completely.
Once the pie is firm, all you need to do is release the springform pan, then dress up your pie with some gingersnap cookies and crumbs. Then slice, serve, and enjoy this taste of autumn, Gingersnap Spice Cream Pie!