Chocolate Ginger Crust
12 oz. Mi-del ginger snap cookies
2 Tbsp. Wholesome brown sugar
1 tsp. kosher salt
½ C Organic Valley butter, melted
1 C Wholesome brown sugar
1 Tbsp. Let’s Do Organic cornstarch
1 Tbsp. Frontier Co-op pumpkin pie spice
½ tsp. kosher salt
15 oz. can Farmers Market pumpkin puree or 1 ½ C pumpkin puree from fresh
½ C Organic Valley heavy cream
2 Happy Egg Co eggs + 1 egg yolk
2 tsp. Frontier Co-op vanilla
2 oz. Field Day semi-sweet chocolate
Preheat oven to 350.
In a large bowl, mix together your cookies and brown sugar. Pour in melted butter, stir to completely incorporate. You might have to add more butter. Once it is moist, pour into pie shell.
Using the back of a measuring cup, press down to make crust.
Bake for 8-10 minutes and let cool for 10 minutes.
In a bowl, add in your sugar, cornstarch, pumpkin pie spice, and salt. Stir.
In a large bowl, add your pumpkin puree, heavy cream, eggs, yolk, and vanilla. Whisk to combine. Add in dry mix. Whisk. Pour into crust. Bake for 20 minutes, turn around and bake for another 20-25 minutes or until filling has set. Remove from oven and allow to cool completely.
Melt chocolate for topping. Add to a piping bag or a plastic bag with the edge snipped off. Decorate like a spider web.