Gastronomy612′s Weblog

From Sweet Melissa’s Baking Book by Melissa Murphy.

Ingredients

1 prebaked 10-inch pie shell
One 6 x 1-inch piece fresh ginger, unpeeled, sliced thinly, and 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 teaspoon kosher salt
2 cups fresh or canned pumpkin puree

1. Position a rack in the bottom third of your oven. Preheat the oven to 350°F.

2. In a small saucepan over medium heat, combine the ginger, crushed cinnamon sticks, heavy cream, and milk to scalding. Remove from the heat, cover, and let steep for 10 minutes. Return the saucepan to medium heat and bring back to scalding.

3. Meanwhile, in a medium bowl, whisk together the eggs, egg yolks, sugar, and salt until pale yellow. Whisk in the hot ginger cream, little by little, until combined. Strain the mixture into a clean pitcher and set aside.

4. In a separate bowl, briefly whisk the pumpkin puree until smooth. Slowly whisk in the ginger custard until incorporated.

5. Pour the pumpkin custard into the prebaked pie shell. Bake for 60 to 70 minutes, or until set-the center is no longer jiggly. Remove to a wire rack to cool.

6. The pie keeps tightly wrapped in plastic wrap at room temperature overnight. For longer storage, it keeps wrapped in plastic wrap in the refrigerator for up to 3 days (the crust will suffer slightly from the chilling).