Pumpkin Pie

I know, I know. I'm spoiling you, posting twice in two days. It's so unlike me. Well, maybe more like my old self before I was trying to sell a house and take care of the kids while my husband is in another state. But I know you can take it. And besides, this recipe is especially for me because I've nearly lost it several times and I'd have to start all over if I did, deciding what I like in a good pumpkin pie.

I like my pumpkin pie to be pretty traditional, but smooth and creamy (it is a custard, after all). And I don't mind a little zip or zing to go with the spices, so I substitute crystallized ginger (sometimes called candied ginger) for powdered ginger. I also love it in my chewy molasses cookies which I've also never posted (maybe I'll take care of that in the next couple of weeks). It's a little punchy, but still sweet and not too crazy. If I'm making the pumpkin pie for a large gathering with lots of children (typical), I chop the ginger up really finely, into little bits, and then it's not too strong for them. You can find crystallized ginger in the Asian section of the supermarket, in a little box. Or in a bulk spices section, if you're lucky.

I came up with this recipe about 6 or 7 years ago, and I've never varied from it until this year. It's always been a deep dish recipe, but my husband and I decided last year we prefer pumpkin pie not to be deep dish. Yes, it took us a long time to figure that out, but it's the only pie I would say that about, so you'll have to forgive me.

Here's the recipe, and I'll post a picture after I bake it. Sorry! You'll have to wait.

For a printable version of this recipe, click here.


Pumpkin Pie

1 unbaked pie shell (recipe here)
1 3/4 c. pumpkin purée (canned is great, fresh is great if you press the juice out)
3 large eggs, lightly beaten
3/4 c. cream
1/2 c. dark brown sugar
1/4 t. allspice (freshly ground if possible)
3/4 t. cinnamon
1/2 t. ground ginger
1 1/2 T. crystallized ginger, chopped (optional)
1/4 t. salt

Preheat the oven to 375˚. Line a 9" or 10" pie dish with the pastry. Make some pastry leaves with the remaining dough. You can place these around the edge of the pie now or bake them separately to garnish later (just a few in the middle). Chill the pastry while preparing the filling.

Combine the pumpkin with all remaining ingredient and mix thoroughly. pour into the prepared crust and and bake for 50-75 minutes, until the crust is nicely browned and the custard is set (it will jiggle like jell-o, not like liquid). A toothpick should come out clean halfway to the center of the pie. If the crust browns too quickly make a ring of aluminum foil to protect it during baking. Bake the individual leaves for about 15 minutes. Cool pie and leaves. Refrigerate pie to chill completely.

Garnish with pastry leaves. Serve with lightly sweetened (about 2 T. sugar per 1 c. cream) whipped cream.