Spicy Pumpkin Pie with Cacao Nib and Ginger Crust

Ingredients:

Gingersnap and Cacao Nib Crust:

• 12 oz gingersnap
• 2 Tbsp maple syrup
• 2 Tbsp indi chocolate cacao nibs
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 cup (1 stick) unsalted butter, melted

Barbecue Pumpkin Custard

• 1 (15 oz) can pumpkin puree
• 2/3 cup granulated sugar
• 2 Tbsp maple syrup
• 2 tsp grated ginger
• 1 Tbs indi chocolate Barbecue Spice Rub
• 1/4 ground cloves
• 1/2 tsp fine sea salt
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs
• 1 large egg yolk
• 1/2 tsp pure vanilla extract

Vanilla Bean Whipped Cream

• 2 cups heavy whipping cream
• 1/2 cup sugar
• 1 vanilla bean scraped

Directions:

1. Make the gingersnap crust: Preheat the oven to 350 degrees F. In a food processor, pulse together gingersnap cookies, maple syrup, ginger, and cinnamon. Pour in melted butter and pulse until combined. Mix in indi chocolate cacao nibs.
2. Press crust into an ungreased 9-inch pie pan and bake for 8 min.
3. Make the Barbecue Pumpkin Custard: Heat the pumpkin, sugar, maple syrup, ginger, cloves, and indi chocolate Barbecue Spice Rub over medium heat, stirring consistently, until the mixture is smooth and glossy, about 5 min.
4. Remove from heat and slowly stir in the condensed milk, whisking until completely combined. Whisk in eggs and egg yolk, one at a time. Stir in vanilla. Add to pie crust.
5. Bake for 30 min or until the edges of filling are just starting to set. Turn the oven down to 325 degrees F and bake for another 20 min until filling is set.
6. Remove from oven and let cool for 2-3 hours.
7. Garnish with whipped cream and shaved 72% indi chocolate.

Enjoy!

 

 

 

---

Also in Recipes