Pumpkin is one of those tastes you either love or hate, so there is no point in half-measures. Its earthy flavor should not be overwhelmed by molasses or too much spice, particularly mace. If you’re a pumpkin lover, when you bite into a piece of pumpkin pie, you want to taste pumpkin.
In this recipe, I cook the pumpkin and spices before baking, which makes for a more mellow and pleasing flavor. Puréeing the pumpkin in a food processor produces an unusually silky texture.
The crunchy bottom crust is the result of creating a layer of gingersnaps and ground pecans to absorb any excess liquid from the filling, and also of baking the pie directly on the floor of the oven.
