Frozen Pumpkin Pie with Butterscotch Sauce

Tired of the same old? Try a frozen pumpkin pie, instead, with an easy gingersnap crust. Fluffy meringue, whipped cream and spice are swirled together, spread over a brown butter gingersnap base, and popped in the freezer. While you wait, put together the 5-minute butterscotch sauce for drizzling.

Frozen Pumpkin Pie with Butterscotch Sauce

Prep Time 30 minutes
Chill 6 hours
Tired of the same old? Try a frozen pumpkin pie, instead, with an easy gingersnap crust. Fluffy meringue, whipped cream and spice are swirled together, spread over a brown butter gingersnap base, and popped in the freezer. While you wait, put together the 5-minute butterscotch sauce for drizzling.
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Servings 8

Ingredients
 

For the Crust

  • 5 ounces gingersnap cookies, about 2 cups of cookies
  • 3 tablespoons unsalted butter

For the Filling

  • ¾ cup pumpkin puree
  • 1 tablespoon honey
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • teaspoon ground cloves
  • teaspoon ground nutmeg
  • 3 egg whites
  • 1 tablespoon water
  • 1 tablespoon light corn syrup
  • ¼ teaspoon cream of tartar
  • cup white sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup heavy cream

For the Sauce

  • 4 tablespoons unsalted butter
  • ½ cup brown sugar
  • ¼ cup heavy cream
  • 1 tablespoon bourbon or dark rum, or use 1 teaspoon of vanilla

Instructions
 

  • Begin by making the crust. Preheat Your oven to 325 F. In a food processor, grind the gingersnap cookies until fine crumbs. Next brown the butter by placing it in a small saucepan and cooking it over medium high heat until the milk solids just begin to turn brown. Don't take your eye off of the butter once it starts to turn brown. It can burn quickly. Remove from the heat and pour into the gingersnap crumbs. Pulse until moistened, then pour into a deep pie plate, pressing evenly on the bottom and up the sides. Bake for 8-10 minutes, then let cool completely.
  • Place the pumpkin puree in a medium bowl, add the spices and honey and mix well with a whisk. Set aside.
  • Prepare a double boiler by setting a pot of simmering water on the stove. Have ready a large, heat-proof bowl that can sit on top of the pot, and be sure that it is not resting in the water. It should hover just above it. Place the egg whites, water, corn syrup, cream of tartar, sugar, and vanilla in the bowl. Beat over simmering water for 4 minutes, whisking constantly.
  • Remove the bowl from the heat and using hand held electric beaters, beat the egg whites for 5 more minutes until they are fluffy white, thick, and cooled off. (You can also transfer the mixture to a kitchenaid and beat for 5 minutes in the stand mixer).
  • In a separate bowl, whisk the heavy cream until you have whipped cream.
  • Add the pumpkin to the egg whites and mix to combine. Next fold in the whipped cream using a rubber spatula. Scrape the filling into the cooled pie crust, smooth the top, then place in the freezer. Freeze for at least 6 hours, and up 2 days.
  • Make the sauce while the pie chills. In a small saucepan, combine the butter, sugar, and ¼ cup of the cream. Bring to a simmer over low heat, stirring until the butter is melted and the sugar is dissolved and it is smooth. Let it cook for 3-4 minutes at a low simmer without stirring, then remove from the heat. Stir in the bourbon or vanilla. The sauce will keep in the refrigerator for two weeks. Reheat in the microwave or stovetop, stirring, before using.
  • To serve, cut a slice of the pie and drizzle it with the butterscotch sauce.
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