You just can’t celebrate Thanksgiving without pumpkin pie. And, if you have yet to find a recipe for this year’s festivities, I strongly recommend you to choose this one.
I made this pie for an early Thanksgiving celebration with a few friends, and let’s just say that it didn’t last long! The filling is exceptionally creamy and perfectly spiced. Add in a buttery homemade pie crust with a generous amount of ginger, and you just may be surprised by how delicious pumpkin pie can actually be.
Silky Pumpkin Pie with Ginger Crust If you are short on time, you can opt for a store-bought pie crust. However, I strongly recommend that you attempt to make your own. You’ll be amazed by the taste and textural difference. Makes one 9-inch pie. – Crust: 1 1/2 cups all-purpose flour 1 teaspoon salt 2 tablespoons sugar
1 teaspoon ground ginger 10 tablespoons cold butter, diced and frozen for 15 minutes
1/4 cup ice water
– Filling (Adapted from Cook’s Illustrated): 2 cups half & half 3 large eggs, plus 2 egg yolks 1 1/2 teaspoons vanilla extract 1 15-oz can pumpkin purée 1 15-oz can sweet potato purée 3/4 cup dark brown sugar, tightly packed
1/4 cup maple syrup 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon sea salt – To Make Pie Crust: In a large bowl, mix together the flour, salt, sugar, and ground ginger. Cut in the cold butter until the majority of butter pieces are about the size of peas. Add the ice water and mix until the dough can be formed into a compact disk. (If the mixture is still dry, add ice water by the tablespoon, until the mixture comes together. If you are new to homemade pie dough, a slightly wetter dough will be easier for you to roll out.) Wrap in plastic wrap and refrigerate for at least 1 hour. Can be made several days ahead. – Preheat the oven to 400 degrees. – Generously flour your workspace. Roll the pie crust dough into a 12-inch circle. Roll the dough around the rolling pin and set in the pie plate. Gently push the dough to conform to the plate, without stretching. Tuck the edges of the dough under and crimp. Freeze for 15-25 minutes. – Remove the pan from the freezer. Line the crust with a piece of foil and fill with pie weights (I use dried beans). Bake the crust for 15 minutes. Remove the foil and pie weights. Bake for an additional 15 minutes, or until the crust is golden brown. – To Make Filling: While the crust is baking, whisk the half & half, eggs, egg yolks, and vanilla together in a large bowl. Set aside. In a large saucepan, mix together the pumpkin puree, sweet potato puree, brown sugar, maple syrup, ginger, cinnamon, nutmeg, and salt. Heat the mixture over medium heat until it begins to “sputter”, which should take less than 10 minutes. Turn the heat down to medium-low, and continue to cook until the mixture is very thick, and semi-shiny, which will take another 15 minutes. – Add the pumpkin mixture to the cream mixture and whisk well. Using a fine-mesh strainer and a rubber spatula, strain the warm filling into a bowl. Mix the filling again, and add to the pre-baked pie crust. Return the pie to the oven, and reduce the heat to 350 degrees. Bake until the center of the pie registers 170 degrees, about 35-45 minutes. Cool the pie on a wire rack for at least 1 1/2 hours. – Enjoy.