So tomorrow is the big day! Jon and I are taking part in “Orphan’s Thanksgiving,” hosted by friends who are also without immediate family in the area. Our line up of dishes to take over include Wasabi Siracha Deviled Eggs, Apricot Cranberry Sauce, and Roasted Brussels Sprouts with Capers, Walnuts and Anchovies (all recipes will be forth coming soon). Today, I’d like to feature a twist on the traditional pumpkin pie. Jon prepared this dessert a few days ago to test it for “Orphan’s Thanksgiving.” It did not meet his expectations so it was nixed from the list, but that does not mean the recipe is not worth sharing.

What are your plans and most importantly, what are you making?

Crust

• 8 ounces gingersnaps, crushed (1 1/2 cups)
• 1/2 cup walnuts
• 4 tablespoons unsalted butter, melted

Filling and Toppings

• 1 cup canned pumpkin
• 1/3 cup light brown sugar
• 1 tablespoon honey
• 3/4 teaspoon ground ginger
• 3/4 teaspoon cinnamon
• 1/4 teaspoon salt
• Pinch of ground cloves
• 2 large eggs
• 3/4 cup heavy cream
• 1/4 cup fresh orange juice
• 1/4 cup water
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 2 cups fresh or frozen cranberries (8 ounces)
• 1/2 cup walnuts

Preparation:

CRUST: Preheat the oven to 350°. In a food processor, pulse the gingersnaps with the walnuts until finely ground. Add the melted butter and pulse until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or ceramic pie plate.

THE FILLING AND TOPPING: In a medium bowl, whisk the pumpkin with the brown sugar, honey, ground ginger, cinnamon, salt, ground cloves, eggs and heavy cream. Pour the pie filling into the crust. Bake for 35 to 40 minutes, until the crust is deep brown and the filling is just set around the edges but still slightly jiggly in the center; cover the edge of the crust with strips of foil halfway through baking to prevent burning. Transfer the pie to a wire rack to cool.

In a medium saucepan, combine the orange juice with the water, granulated sugar and flour and whisk until smooth. Add the cranberries and cook over moderate heat, stirring, until the liquid is thickened and glossy and the cranberries just begin to burst, about 5 minutes. Carefully pour the hot cranberry glaze over the pie and refrigerate until well chilled. Sprinkle the walnuts on top of the pie just before serving.

Jon’s critique- the crust became too soggy. Each bite must include walnuts or it’s simply not worth eating.