Wednesday, December 7, 2011

Fresh Ginger Custard Pumpkin Pie

This was one of the pies I made for Thanksgiving, and it was delicious despite a fairly ugly crust!  It has a traditional pumpkin pie flavor, perfect topped with a little (or a lot of) whipped cream.  Although this pie uses fresh ginger, cinnamon sticks, and fresh cream instead of sweetened condensed milk, I would have to be honest and say that I couldn't really tell the difference from a normal pumpkin pie (although I didn't taste them side by side).  So, this is one case where I'd have to say maybe it's easier to just use the traditional shortcuts rather than going all out.  In any case, this was a really delicious pie and definitely hit the pumpkin pie spot! :)

Fresh Ginger Custard Pumpkin Pie (adapted from Serious Eats, original recipe here)
Makes one 9-1/2 or 10 inch pie

1 pre-baked 9-1/2 or 10 inch pie shell (such as this one)
One 6x1-inch piece fresh ginger, unpeeled, coarsely chopped
2 cinnamon sticks, crushed
1 cup heavy cream
1/4 cup whole milk
2 large eggs
2 large egg yolks
2/3 cup sugar
1/2 tsp kosher salt
2 cups pumpkin puree

1. Preheat oven to 350 degrees and place the pie shell on a larger baking sheet to catch any overflows.  If you're using a 9-1/2 inch pie plate, you'll probably have a little extra filling, so you can set out a ramekin to bake it in - cook's treat!
2. In a small saucepan over medium heat, combine the fresh ginger, crushed cinnamon sticks, heavy cream, and milk and heat until scalding. Remove from the heat, cover, and let steep for about 10 minutes. Return the saucepan to medium heat and bring back to scalding.
3. Meanwhile, whisk together the eggs, yolks, sugar, and salt in a separate bowl and have ready.
4. Gradually whisk the hot cream mixture into the egg mixture, whisking constantly.  Strain into a clean container (preferably something with a spout).
5. Briefly whisk the pumpkin puree in another bowl until loosened.  Whisk the custard mixture into the pumpkin puree.  Pour into the prepared pie shell.
6. Bake for 60-70 minutes, until the center no longer jiggles.  If you've baked some of the filling separately in a ramekin, be sure to pull it out early so it doesn't overbake.  Cool the pie on a wire rack.
7. Store tightly wrapped - overnight at room temperature, or in the fridge if storing for a few days.


  1. This looks so delightful! Pumpkin pie is one of my favorites. I find making it from scratch like this it typically has a subtler flavor and slightly silkier texture, as opposed to a robust, thick pie. I enjoy them both! Looks like yours came out great.

  2. This looks great! Now that we're a bit removed from the deluge of pumpkin pie from Thanksgiving, this is a nice change of pace. Great post!

  3. Wow. THis custard pumpkin pie must taste delicious. I never baked anything using fresh ginger before.

  4. What a gorgeous pumpkin pie. Love the ginger!