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
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!