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                                                                  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
                                                                  • Yes No 1 1/4 cup ground gingersnaps
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No salt
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1 1/4 cup solid pack pumpkin
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 1/4 to medium cup heavy cream peaks
                                                                  • Yes No garnish, nutmeg
                                                                  • Make the gingersnap crust: Preheat oven to 350 degrees. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
                                                                  • Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat.
                                                                  • Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
                                                                  • Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter.
                                                                  • Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream, and garnish with nutmeg.
                                                                  Yields: 19-inch pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

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