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)
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.