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.

Pumpkin Pie Bars

I was never a crust fan.  Never liked pie because of the crust.  I usually scrape my pumpkin pie off my crust as I eat.  I prefer it that way. 

My husband and I just love pumpkin pie. He wanted to bake something the other day.  Wait!  What did you say?  Yes, the man wanted to bake something.  Shiver me timbers I was all happy and excited, cheering him on.  He was going to put the mix in a casserole dish (I have definitely done that before).  But for some reason, it is not the same.  It comes out kind of funky textured.  I suggested the 9 x 13 with a cookie crust. I crushed them in a food processor and added a stick of butter, swirled it in and prebaked it for 10 minutes.  He did the rest.

I have to say we loved it, save for one thing.  He cut the sugar WAY back in the recipe.  I think he put like a 1/3 of a cup.  It was okay but it really could have done with a little more sugar to bring out the flavor.  I compensated with the whipped cream.
 
Pumpkin Pie Bars
Pie part of the recipe from Libby's - see there orginal pie recipe here.  I use their recipe every year for Thanksgiving!

Speculoos cookies (12 ounces) crushed
1 stick (4 ounces) butter, melted

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) evaporated milk


Combine sugar, cinnamon, salt, ginger and cloves in small bowl. In a separate, large bowl beat eggs. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk until combined.

Pour into prebaked crust in 9 x 13.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.  Top with whipped cream before serving.And if you like, a little sprinkling of cinnamon sugar- especially if your husband put in WAY less sugar.

Fall Spices

When it is this time of year, these spices get used constantly in my house.  I make my own since I have lots of spices.  They make great hostess gifts to friends at the Holidays too. Easy and you can adjust to suit your taste.

Pumpkin Pie Spice

2 tablespoons cinnamon
1 tablespoon + 1 teaspoon ginger
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon ground nutmeg
pinch of mace

Mix altogether and store in a glass jar.

Chai Mix

1 tablespoon cinnamon
1 tablespoon cardamom
1½ nutmeg
1½ cloves
1½ ginger
pinch of black pepper (I like a little)

Combine all ingredients and store in a glass container.