I love great pumpkin pie. This recipe will make a great pumpkin pie. I haven’t actually baked it yet, but I’m pretty sure it’ll be great. Graham cracker crust…I’m mean seriously?
I need a practice run before Thanksgiving, so, I’ll be baking it this weekend f”sho!
Ginger Pumpkin Pie with Graham Cracker Crust
1 -15 ounce can pumpkin puree – or just under 2 cups homemade pumpkin puree
2/3 cup dark brown sugar
3 tablespoons ginger puree or grated fresh ginger
2 teaspoons cinnamon
1/4 teaspoon black pepper
1/2 teaspoon salt
1 1/2 cups half and half
1 graham cracker pie crust
Pre-bake the graham cracker crust for five minutes at 375°F.
Whisk the pumpkin puree with the eggs and brown sugar. Whisk in the ginger, cinnamon, salt and pepper. You can either use the ginger puree that comes in a jar (Trader Joe’s is good) or grate ginger yourself. Use about a 4-inch piece and discard the tough fibers. Just use the milky juice and puree.
Whisk in the half and half and whisk until smooth. Pour into the graham cracker crust. Bake for about 50 minutes at 375°F, or just until set. The filling will continue to firm up after it comes out of the oven. Let cool for at least two hours before serving.
Apartment Therapy Kitchn says: This is a great make-ahead dessert; it keeps well in the fridge and the flavors develop even more as they sit. In fact, the ginger kick will be distinctly stronger on the second day, so I do suggest making this at least a night ahead.