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Ингредиенты
- 1 and 1/2 cups gingersnap cookie crumbs
- 2 tablespoons granulated sugar
- pinch of salt
- 5 tablespoons unsalted butter, melted and slightly cooled
- For the filling
- 3 large eggs, room temperature
- 2 cups fresh pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup light brown sugar
- 1 and 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- For the whipped cream
- 1/2 cup heavy cream
- 1 heaping tablespoon sugar
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ginger
View Full Recipe at Culinary Couture
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