Pumpkin Pie

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I love the idea of Alton's gingersnap crust, but it always came out soggy for me (I'd made this pie three times before. This time I tried to make a more traditional pie crust with the gingersnap crumbs. I added a few tablespoons of flour (if you twisted my arm, I'd say 3 Tbsp, maybe 1/4c and about 3-4 Tbsp of butter in addition to the butter called for in the recipe. I mixed the flour in with the ground up gingersnaps, ground ginger, and brown sugar. Then I cut the butter into the dry ingredients (make sure ALL of your butter is cold - the 1oz called for in the recipe and the additional 3 Tbsp. You should be able to take some of the mixture and squeeze it into a ball. If your dough doesn't stick together, you can add a tablespoon or two of water. I then pressed the dough into the pie pan and blind-baked as written. The crust comes out sturdier, and a little crunchy.

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Only a handful of our family members even like pumpkin pie so making this was going to truly be a labor of love at Thanksgiving. However, the love was contagious once everyone else, even the "haters" took a bite. Absolutely knock-your-socks-off delicious. I make "mini" pumpkin pies in ramekins for the folks who were lack luster about eating it and I think the gingersnap crust with less filling won them all over. I already have six bags of puree ready in my freezer for Christmas!

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I made this with canned pumpkin and the filling came out perfectly. I'm a big fan of gingersnaps, but I honestly didn't like the crust. It was very soggy and the flavor took away from the pumpkin. Next time, I will make the filling with a regular crust. This pie tasted good the day after and phenomenal 3 days after so I would suggest making this several days in advance.

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AMAZING PIE RECIPE! This was my first time making anything from scratch, I had a blast and the pie was a major hit!! The fresh roasted pumpkin was beautiful and tasty. It was also a cinch to peel off the skin. I accidentally heated all the ingredients for filling together instead of just the half & half and cream. It still turned out delicious!! My family asked me to make this every year and I am definitely going to.

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I would give 5 stars for the filling and 1 star for the crust if I could. The filling was amazingly easy and everyone raved about it. In AB's video of this recipe, he said there would be lots of filling left over, but I had none, using a standard size pie dish, so I think I cooked the puree down for longer than he did, but I would do it that way again because it was very flavorful. I did not have fresh nutmeg and increased the powder by 50% to compensate. After the crust failed, I remade the pie with a different AB pie crust recipe that I use all the time, which worked like a charm. I tried tinkering with the gingersnap crust a 2nd time and again got a crumbly mess that fell off and failed to solidify. I think it needs more butter or something. The crumbs tasted delicious so I sprinkled them on the bottom of the par-baked regular pie crust I made, prior to pouring in the pumpkin filling.

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The pumpkin was not overwhelmed by the flavors of cloves and cinnamon that are typical in other recipes. This is a classic pumpkin pie, and so easy to make. It got rave reviews by our guests. The recipe asked for freshly baked pumpkin. In the consideration of time, I used organic canned pumpkin and it substituted beautifully. I will bake fresh pumpkin next time. This is, by far, one of the best pumpkin pies I have had.

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My 11 year old was in charge of making the pie this year. She followed every step, and the pie was amazing.....Delicious!!!!
She enjoyed making it!

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Love this recipe!! My son loves this pumpkin pie so much that he likes it in place of his birthday cake! A family favorite all around! Thank you Alton!

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Alton Brown is my Super Hero watched his Pumpkin pie episode last night and decided to make my own pie however none of my grocery stores had pumpkin pie so i went with the substitution he suggested on the show Butternut squash : it tastes AMAZING im sure ill win over my roommate from his store bought pumpkin pie love! and the left over roasted squash made a great dinner tonight : im not telling my guests its not pumpkin till after they try it but i KNOW they wont be able to tell! ( oh and i used Vanilla wafers for the crust and used the left over puree to make little pumpkin pies

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If Alton Brown tells you to add dirt to your recipe..YOU ADD DIRT..god I love this man lol. Five stars on this one folks. Tested twice..fantastic. I've also used the filling in tarts to make my life easier with pre-made pie crust. Fantastic!