This recipe is a great addition to any Thanksgiving table. This crust offers a little something extra, the pumpkin seeds offer a great subtle nutty flavor.

CRUST

1 cup ground gingersnap cookies (20 to 25 cookies)

½ cup ground toasted pumpkin seeds (can be bought toasted at store or do it yourself at home)

1 tablespoons sugar

1½ teaspoons ground ginger

¼ teaspoon sea salt

4 tablespoons (½ stick) unsalted butter, melted

FILLING

3 large eggs, beaten to blend

15 ounces cooked sugar pumpkin or organic canned pumpkin

1 cup half and half

1/2 cup sugar

¼ cup light brown sugar

1 tablespoon tapioca starch or cornstarch

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon sea salt

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

To make the crust: Preheat the oven to 350°F. Pulse pumpkin seeds in a food processor 5-6 times or roughly chop by hand, you want the pieces to still have some texture and size to them. Empty the seeds from processor if using and begin to pulse the gingersnap cookies to a fine grind. Combine the pumpkin seeds, ground gingersnap cookies, sugar, ginger, salt, and melted butter in a food processor. Blend until the crumbs are evenly moistened. Press the crumb mixture evenly onto the bottom and up the sides of a 9-inch deep pie dish. Refrigerate the crust for at least 15 minutes before baking. Bake the crust until set, 12 to 15 minutes. Cool completely. (The crust can be prepared up to the day before, let stand at room temperature.)

To make the filing: Preheat the oven to 350°F. Whisk the eggs to blend in a medium bowl. Add all remaining filling ingredients and whisk until smooth. Pour the filling into the cooled crust. Tap the dish gently on the counter to remove any air bubbles. Bake the pie until the filling is set, 50 to 60 minutes. Transfer the pie to a rack and cool completely.

Cut the pie into wedges and serve with dollops of whipped cream.

The pie is not complete with out whipped cream, homemade obviously being best.

Whipped cream: add 2 cups chilled heavy whipping cream, 2 tablespoons vanilla extract, and 1 tablespoon powdered sugar to a stainless steel bowl. Using an electric mixer, beat until peaks form.

*If available, I love to add fresh vanilla bean, about ½ teaspoon works. The taste is intense, a little bit goes a long way.