From Bahama Breeze
A delicious and exotic pie, scented with the aromas and flavors of the Caribbean –- ginger, cinnamon, orange, nutmeg and rum. The gingersnap crust is an added treat.
14 2-inch gingersnaps (about 4 ounces)
1 c. pecans (about 4 ounces)
¼ c. granulated sugar
½ stick (¼ cup) unsalted butter, melted and cooled
1 15-ounce can pure pumpkin
1 c. (packed) dark brown sugar
3 large eggs, lightly beaten, at room temperature
1 ¼ c. heavy whipping cream
2 tbsp. dark rum
2 tbsp. finely chopped crystallized ginger
1 tsp. ground cinnamon
1 tsp. grated orange peel
¼ tsp. ground nutmeg
¼ tsp. salt
Preheat oven to 350° Fahrenheit.
To make crust, combine gingersnaps, pecans and sugar in a food processor, grind. Add butter, blending until combined well.