I made a delicious Maple-Walnut Pumpkin Pie last year for Thanksgiving and it was a big hit. I’ll definitely be making it again, but I also wanted to try this twist on the classic pumpkin pie from The Kitchn. I love ginger and pairing it with pumpkin is simply divine!
Ginger Pumpkin Pie with Graham Cracker Crust
Makes one 9-inch pie
1 graham cracker pie crust (see recipe below)
15-ounce can pumpkin puree
2 large eggs
1 large egg yolk
3 tablespoons grated fresh ginger
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup whipping cream
1/2 cup whole milk
Heat the oven to 375 degrees. Bake the graham cracker crust for 10 minutes then remove and let cool in the refrigerator while you make the filling.
Whisk the pumpkin puree with the eggs, egg yolk, and brown sugar. To grate the ginger, use a piece of ginger about 4 inches long and grate to a pulp. Discard the tough fibers; just use the milky juice and puree. 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 degrees, or just until set. Check after 30 minutes and tent with foil if the edges seem to be browning quickly. The filling will continue to firm up after it comes out of the oven.
Refrigerate the pie after it is cool to the touch. Let cool for at least two hours before slicing and serving.
Break up the graham crackers and place them in the bowl of a food processor along with the sugar and cinnamon, if using. Pulse to break the crackers further and then process continuously until the crackers are crushed into fine crumbs. Alternatively, place all the crackers in a plastic bag and crush with a rolling pin until broken into fine crumbs. You should end up with about 2 cups total of graham cracker crumbs.
Transfer the graham crackers to a bowl. Melt the butter and pour over the graham crackers. Stir until the crumbs are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist; if not, add water a tablespoon at a time until this happens.
Heat the oven to 375 degrees. Pour the crumbs into a 9-inch pie pan and press them evenly along the bottoms and sides. If you are making a no-bake pie, pre-bake the crust for 8 to 10 minutes. Cool completely before proceeding with the recipe. For a baked pie, like pumpkin or custard pie, fill the pie and bake according to the recipe instructions.
Here are a few more recipes from my blog that would be perfect for Thanksgiving…
I’ve also compiled some of my favorite Thanksgiving posts for you. I would be perfectly happy to make any of these dishes. I hope you see something that inspires you too!
Easy Thanksgiving Appetizers from Spoonful
Vegetarian Thanksgiving from Saveur
Thanksgiving 911 by Love From the Oven
Thanksgiving Recipes, Menu Planning Tips and More from PBS Food
Very Simple, Very Basic Recipe Essentials for Thanksgiving Dinner from The Kitchn
Thanksgiving Recipes from the Pioneer Woman
Thanksgiving! Delicious Whole Food Recipes to Inspire from Family Fresh Cooking
Thanksgiving Recipe Round-Up by Two Peas & Their Pod
10 Thanksgiving Main Course Recipes by Closet Cooking
Are you tired of traditional pie recipes and on the hunt for new dessert ideas? Try these!
Glazed Chocolate Pumpkin Bundt Cake from Kitchen Daily
Triple Chocolate Pumpkin Pie by Closet Cooking
Salted Caramel Apple Pie by The Baker Chick
Apple-Pear Pie with Walnut Crust by Martha Stewart
Sweet Potato Meringue Pie by Martha Stewart
Sweet Potato Pecan Pie by Closet Cooking
And, for the kid in all of us: Pumpkin Cupcakes with Maple Cream Cheese Frosting from The Daily Meal