Pumpkin Milk Chocolate Pie with Gingersnap Crust

Ingredients

• Nonstick cooking spray
• 1 1⁄2 cups (about 6 ounces) gingersnap cookie crumbs
• 2 tablespoons plus 1⁄2 cup packed light brown sugar, divided
• 3⁄4 teaspoon fine sea salt, divided
• 2 1⁄2 ounces (5 tablespoons) unsalted butter, melted
• 1 1⁄2 cups roasted sugar pumpkin and kabocha squash (recipe follows)
• 4 large eggs
• 1 large egg yolk
• 3/4 cup heavy cream
• 1 tablespoon molasses
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 recipe milk chocolate ganache (recipe follows)
• One 4-pound sugar pumpkin
• One 4-pound kabocha squash
• 2 cups (about 3 ounces) chocolate chips
• 3 tablespoons heavy cream
• 1 tablespoon light corn syrup

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag