Ingredients

Crust:

• A single (half-recipe) pie crust like all of this or half of this
• 1/4 cup (25 grams) pecans, toasted and ground
• 1/4 cup (25 grams) crushed biscotti or gingersnap cookies

Filling:

• 3 large eggs
• 2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin
• 1/2 cup (120 ml) heavy whipping cream
• 1/2 cup (110 grams) light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt

Maple Whipped Cream:

• 1 cup (240 ml) heavy whipping cream
• 1 1/2 tablespoons pure maple syrup

Instructions

Crust:

1. Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and fragrant.
2. Cool and then place the pecans, along with the gingersnap cookies, in a food processor and process until finely ground.
3. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust.
4. Cover and return the pastry to the refrigerator while you make the pumpkin filling.

Filling:

1. Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.
2. Make the Pumpkin Filling: In a large bowl lightly whisk the eggs.
3. Add the remaining ingredients and stir to combine.
4. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills.
5. Bake the pie for about 45-55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.5 cm) from side of pan will come out almost clean.)
6. Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.

Makes one 9 inch (23 cm) pie.

Source: Joy of Baking