From the kitchen
Camel Milk Pumpkin Pie with Gingersnap Crust
A classic pumpkin pie lightened by camel milk, paired with a spiced gingersnap crust for extra depth.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1 cup Camel Milk
- 2 cups Pumpkin Purée
- 3 Large Eggs
- 3/4 cup Brown Sugar
- 1.5 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Clove
- 1.5 cups Crushed Gingersnap Cookies, for crust
- 5 tbsp Melted Butter, for crust
Method
- Preheat oven to 350°F (175°C). Combine the crushed gingersnaps and melted butter, then press firmly into a pie dish to form the crust.
- Whisk together the pumpkin purée, eggs, brown sugar, cinnamon, ginger, and clove until smooth.
- Slowly whisk in the camel milk until the filling is fully combined and silky.
- Pour the filling into the prepared gingersnap crust.
- Bake for 45-50 minutes until the center is just set with a slight jiggle. Cool completely, then chill for at least 3 hours before slicing.
Kitchen note
The gingersnap crust adds a warm, spiced dimension that a plain pastry crust cannot, and it pairs particularly well with camel milk's own subtle salinity in the filling.
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