So, ladies and gentlemen, before you know it, Halloween will be approaching. I LOVE Halloween. I love the decorations. I especially love Halloween decorations from the 1940s when I think the costumes were genuinely disturbing. Have you ever seen any old timey pictures of people dressed up for Halloween in the 1940s? Everyone is dressed as a hobo, but they all have canvas sacks over their heads with little holes ripped out for the eyes and nose. They look like extras for Texas Chainsaw Massacre or something.
I’m interested in folklore, witches, and the like, so Halloween is my bag. As I type this I have a strong desire to put in the movie The Witch and make myself some popcorn. Has anyone else seen that movie? The subtitle is A New England Folktale but I think an equally apt subtitle could have been Life in the early New England Wilderness Sucked Big Time. Truth, people, truth. 🙂
Does anyone have treats they absolutely have to make around Halloween? I never used to be that way, but I like Halloween so much that I’m starting to have as many traditions surrounding it as I do for Christmas. And…any excuse to make your own candy, right? Right? Or is that just me? 😉
Well, I could talk about my love for Halloween until the cows come home, but I think I better split it up into a few posts so I can savor the obsession. 🙂 One thing you have to have around Halloween is pumpkin, right? Well, whether your slurping down a PSL (like the cool kids call it) or eating those weird little pumpkin shaped old timey candies (never liked those), it’s almost a rule. It’s the time of the Great Pumpkin, after all.
Well, if you need a dessert that’s a little more somethin’ somethin’ than a handful of candy (although I’ll probably have that too), may I suggest this delicious pumpkin pie? It’s THICK. You make this bad boy in a 9 inch springform pan. Woohoo! More pumpkin action! And it has a gingersnap crust that comes together in a snap. No rolling out crusts! Plus, gingersnaps are the bomb, right? It has me dreaming of my gingersnap cake from a few months ago…mmm…
OK, I snapped out of it. 🙂 All right, all. Remember that this would make a great addition to your Thanksgiving table if you’re already starting to think about that. I think about that all the time because it’s the one time of the year when I can eat a whole plateful of mashed potatoes without looking like Richard Dreyfuss from Close Encounters of the Third Kind. 🙂
- For Crust:
- 2 cups gingersnap cookie crumbs
- ¼ cup unsalted butter, melted
- 1 Tbsp sugar
- ½ tsp cinnamon
- For the Filling:
- 2½ cups pumpkin puree (not pumpkin pie filling)
- ½ cup sugar
- ½ cup packed light brown sugar
- 2½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp allspice
- ¼ tsp ginger
- ⅛ tsp ground cloves
- ¾ tsp kosher salt
- 12 oz evaporated milk
- 1 tsp vanilla
- 4 large eggs
- Preheat the oven to 350 degrees F.
- Spray a 9 inch springform pan with cooking spray and set aside.
- In a medium bowl mix together the cookie crumbs, butter, sugar, and cinnamon until completely moistened.
- Press the crumbs down into the bottom of the prepared pan and slightly up the sides. Bake for 8-10 minutes, until lightly browned. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the pumpkin, sugars, spices, and salt until well combined.
- Slowly add in the evaporated milk and beat until combined.
- Add in the vanilla. Add in the eggs, one at a time, beating well before each addition.
- Pour the filling onto the crust and bake for 75 minutes, or until the center just jiggles slightly. Allow to completely cool before serving.