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Pumpkin pie dilemma

4 years ago

So, no one except me and my younger son likes pumpkin pie. This year, I plan to make small, individual size ones for him and me. Problem? The crust. I could do a regular pie crust, but am thinking about doing a gingersnap one,

That would be similar to a cookie crust as is used for chocolate cream pie -- usually pre-baked slightly, I am thinking that the custard of pumpkin would take too long to bake, thereby making the cookie crust overdone...

Then my thoughts went to crustless quiches -- could I bake the custard in small glass pie dishes AND then crumble the cookie crust over the top when the custard is done?? It would have been slightly baked for the proper texture...

WWYD?

Featured Answer

nancyjane_gardener

4 years ago

Make the whole pie and eat it!

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Comments (9)

lovemycorgi z5b SE michigan
4 years ago
I‘ve used a homemade gingersnap crust in my pumpkin cheesecake, which bakes for over an hour, and it’s been fine, not overcooked, so I think it’d be okay.
roxanna thanked lovemycorgi z5b SE michigan
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lindac92
4 years ago
The crust will have pie filling in it...It won't get over done....really!!!
roxanna thanked lindac92
chloebud
4 years ago
last modified: 4 years ago
I've also done it and it's fine. Remember that your mini pies will take less time to bake, too.

ETA - Just thought this might be helpful since it includes mini pie instructions (although I don't make my own pumpkin puree).. :-)

https://www.foodnetwork.com/recipes/alton-brown/pumpkin-pie-recipe-1922634
roxanna thanked chloebud
plllog
4 years ago
Agreed about the cookie crust being fine, though getting them thin enough for mini-pies is a challenge. You can definitely make crustless—I have in glazed ceramic. It's lovely that way. I'm not so sure of the cookie crumb topping, It would be great if both the pie and crumbs were warm, but I'd worry that room temp or cold, the crumbs would either be too dry or too greasy. You can also make a regular crust with gingersnap spices. Use a generous amount. I usually do cloves and nutmeg or mace in the crust for pumpkin pie.
roxanna thanked plllog
roxanna
Original Author
4 years ago
Thanks to each of you for responding! Due to extensive brain fog today, I will wait to decide what to do...

Need mini pies, so one can be taken to DS {that's all he wants} when we join him for his feast -- otherwise, I'd definitely make the big pie and likely consume the entire thing. SO bad. "Waste not, want not" was my dad's mantra for the 43 years I had him - not easy to diverge from that attitude! Especially when pie is involved.
carolb_w_fl_coastal_9/10
4 years ago
If it's going to be crustless, rather than crumbling the cookies, I'd probably just leave them whole or halved, and tuck them in around the edges.
roxanna thanked carolb_w_fl_coastal_9/10
roxanna
Original Author
4 years ago
carolb -- now that's a brilliant time-saver! And will look pretty, too. Thanks!
lindsey_9002
4 years ago
I have a recipe for a crustless pumpkin pie with crumble on top. Tastes just like pumpkin pie! The crumble is made using boxed yellow cake mix and a stick of butter. I wonder if you could just substitute the yellow cake mix for gingerbread cake mix.
roxanna thanked lindsey_9002

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