Ginger & Brown Sugar Pumpkin Pie

By Julie Van Rosendaal on October 04, 2014

 Believe it or not, Thanksgiving is coming up next weekend already. Which means the requisite turkey, potatoes, cranberries and yes... pumpkin pie. I'm not a particularly huge fan, but I wouldn't dream of a Thanksgiving feast without it.

Fortunately for beginners, pumpkin pie is as easy as they get; the filling is merely whisked together, with no need for a lid or lattice. This version is warmed with ginger; fresh and dried for added layers of flavour. A knob of fresh ginger is juicy and fragrant, its dried counterpart peppery - a combination of the two is best in a pie. Along with cinnamon, nutmeg and allspice.

Trim and crimp the edge without worrying about perfection - rustic is good, especially in the fall. And you'll need some whipped cream for serving - if you like, sweeten yours with pure maple syrup.

Ginger & Brown Sugar Pumpkin Pie

1 unbaked 9″ pie crust
1 14 oz. (398 mL) can pure pumpkin
3/4 cup half & half, evaporated 2% milk or whipping cream
1/2 cup sugar
1/2 cup packed brown sugar
3 large eggs
1 Tbsp. grated fresh ginger
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
Pinch nutmeg (optional)
Pinch salt

Preheat the oven to 350°F.

In a large bowl, whisk everything until well blended and smooth. Pour into the crust.

Bake for 50-60 minutes, until the filling is set but still just a little wobbly in the middle and the crust is golden. If the crust is browning too quickly, cover the pie lightly with a sheet of foil as it bakes. Cool completely in the pan on a wire rack. Serve the pie at room temperature with whipped cream, sweetened with a little sugar or maple syrup.


By Julie Van Rosendaal| October 04, 2014

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