Monday, October 31, 2011

Ginger Pumpkin Pie


I finally did it. After years of posting holiday recipes after the fact, because I just couldn't find the time (and organization) to cook for the same holiday twice, I actually prepared a holiday recipe about which I can write in advance of the holiday.



My family has made the same, classic pumpkin pie for years, certainly as long as I remember. I'm the first family member in our three living generations of pumpkin pie bakers to begin branching out into the realm of new recipes a few years ago, fixing a bourbon pecan pie for one year's Thanksgiving that resulted in my mother's polite but terse comment: "It's very nice, dear, but it's not grandma's pumpkin pie..."

Regardless, I was committed. From cheesecake to strusels, the possibilities for Thanksgiving pumpkin desserts seem infinite. Then there's this pumpkin pie that only slightly, delicately deviates from my childhood recipe - lighter and fluffier, and heady with the grown up flavors of ginger.


One could argue, perhaps, that I simply fixed this recipe because, as a pumpkin dessert, it's appropriate for Halloween as well...  I would simply respond, however, that such an observation only means that I managed to post a recipe for two holidays ahead of time. Regardless this dish is certainly reappearing on our Thanksgiving table. Which makes me feel rather triumphant.






Pumpkin pie and Southern Tier PumKing Pumpkin Ale...

Ginger Pumpkin Pie

1 (15oz) can pumpkin puree
1 can fat free sweetened condensed milk
2 eggs
1/4 cup raw turbinado sugar
1 1/2 tsp ground ginger
1/2 tsp cinnamon

1 graham cracker pie crust, either store-bought or homemade (You can also use a traditional pie crust for this pie, of course. I've only started trending more towards graham cracker pie crusts for the decreased calories and saturated fat when compared to a proper pastry crust...)

~ Preheat your oven to 375 F.
~ Whisk together all the ingredients from pumpkin to cinnamon.
~ Pour your custard into the pie crust.
~ Bake for 40 to 55min - until a knife inserted in the center comes out clean.
~ Allow to cool, then serve with whipped cream!

4 comments:

bellini said...

Perfect for the holidays!

Hari Chandana said...

Nice recipe :)
Indian Cuisine

MelindaRD said...

Loving the addition of ginger. I love ginger (and not just cause Ginger is my dog). I just might have to give this recipe a try...before the holiday! Hope all is well with you.

Johanna GGG said...

ooh pumpkin pie with condensed milk - yes please - I never post any holiday recipe until afterwards either - good on you for being organised