The "mash-up" in this recipe comes from the combination of two recipes. The gingersnap crust recipe comes from Martha Stewart, the pie recipe comes from the Fannie Farmer Cookbook by Marion Cunningham, and the cannoli portion is from me.
While whipping up this pie, I listened to: Death Cab for Cutie
Pumpkin Cannoli Pie with Gingersnap Crust (makes 1 9-in pie)
For the crust:
- 1 3/4 C gingersnap crumbs (use a food processor)
- 1/4 C packed brown sugar
- 1 Tbsp AP flour
- 1/2 tsp salt
- 4 Tbsp butter, melted
2. Press crumb mixture, evenly, into a 9 inch pie plate, covering the bottom and sides. Place in freezer for 10 minutes.
3. Bake until crust is set, about 10 minutes. Let cool completely before completing pie.
- 1 C sugar
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp cloves, ground
- 15 oz can pumpkin
- 1 1/2 C evaporated milk
- 1/2 C milk
- 2 eggs, slightly beaten
- 1/2 C canned pumpkin
- 1/2 C fresh ricotta
- 1/4 C confectioner's sugar, sifted
key lime cannoli and cannoli with blueberry sauce, don't beat the ricotta with a whisk. a fork works great, and just think of all the extra pie you can eat with the calories burned from whipping the mixture with a fork.
Verdict? The flavor of the crust with the pumpkin filling is awesome, and the pumpkin cannoli cream is, dare I say it? A welcomed alternative to whipped-cream. This pie was super yummy, but it needs to be tweaked a bit. I'll work on the spices some, and the crust needs to be crispier, but I'll definitely give this one another go.