Ginger Pumpkin Pie

I love pumpkin pie.  Growing up, it was one of the only pies I liked. I saw this recipe for Ginger Pumpkin Pie on The Kitchn.  I adapted it a little.

Ginger Pumpkin Pie with Graham Cracker Crust

1 graham cracker pie crust 

15-ounce can pumpkin puree OR just under 2 cups homemade pumpkin puree
2 large eggs
2 large egg yolk
2/3 cup dark brown sugar
3 tablespoons grated fresh ginger
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup whipping cream
1/2 cup whole milk

Preheat oven 375°F. Bake the graham cracker crust (9 inch pie plate) for 10 minutes then remove and let cool.

Whisk the pumpkin puree with the eggs, egg yolk, and brown sugar. Skin the ginger and grate it using a fine grater.  Whisk the grated ginger, cinnamon and ginger spices, salt, and pepper into the pumpkin mixture. Add the cream and milk and whisk until smooth. Pour into the graham cracker crust.

Bake for about 50 minutes at 375°F, or just until set.

Refrigerate the pie after it is just cool to the touch. Let cool for at least two hours before slicing and serving.