Chewy Ginger Cookie-Crusted Pumpkin Pie with Maple Whipped Cream

Chewy Ginger Cookie-Crusted Pumpkin Pie with Maple Whipped Cream

Crust
6 tablespoons unsalted butter
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground clove
Pinch of ground allspice
Pinch of freshly ground nutmeg
1/4 cup granulated sugar
1 tablespoon molasses
3/4 teaspoon vanilla extract
1 large egg

Filling
2 large eggs
1 1/4 cups pumpkin purée
1/4 cup sour cream
1/2 cup firmly packed light brown sugar
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt

1 cup heavy whipping cream
1 tablespoon maple sugar

To make the crust:
Preheat oven to 350 degrees F. Butter a 9-inch pie plate.

Melt the butter in a small saucepan over medium heat. Cook the butter, stirring frequently, until golden brown and fragrant, about 3-4 minutes. Remove from heat.

In a medium sized mixing bowl, sift together flour, salt, baking soda, baking powder, 1/8 teaspoon salt, 1/4 teaspoon cinnamon, 1/4 teaspoon ginger, clove, allspice and pinch of nutmeg.

In a large mixing bowl, using a mixer on medium speed, beat browned butter, granulated sugar and molasses until well combined, about 1 minute. Beat in 3/4 teaspoon vanilla and 1 egg, until well combined. Reduce mixer speed to low, and beat in flour mixture until well combined; spread cookie dough evenly into prepared pie plate, and poke with a fork.

Bake at 350 degrees F, for 15 minutes, removing plate halfway though, to flatten the dough, using a spatula. Cool on a wire rack.

To make the filling:
Heat oven to 400 degrees F.

In a large mixing bowl, whisk 2 eggs together, until well combined. Whisk in pumpkin, sour cream, brown sugar, vanilla, 3/4 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon salt, until well combined. Pour filling into baked ginger cookie crust. Cover very edges with foil.

Bake at 400 degrees F, for 10 minutes. Reduce oven temperature to 350 degrees F, and bake for 40 additional minutes, or until a knife inserted into center of pie comes out clean. Cool on a wire rack.

To make the maple whipped cream, combine heavy cream and maple sugar in a large mixing bowl, and beat into stiff peaks, using a mixer on high speed. Spread whipped cream over pie.