Ginger Pumpkin Pie

Cream Cheese Pie Crust

Makes enough crust for one 9-inch pie pan or a 9 1/2 -inch tart pan

An electric stand mixer is best to mix this crust, but a hand-held electric mixer will work just as well. The dough can be refrigerated overnight, but will have to sit at room temperature until it is soft enough to roll.

1 cup flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3 ounces cold cream cheese, cut into 3 pieces

In a small bowl, sift the flour and salt and set aside.

In a large bowl, using an electric mixer on low speed, combine the butter and cream cheese until smooth, about 45 seconds. Mix in the flour mixture until the dough holds together and forms large clumps that come away from the sides of the bowl, about 30 seconds.

Form the dough into a smooth ball, flatten into a 6-inch disk, wrap in plastic wrap and refrigerate for 30 minutes, or overnight.


Ginger Pumpkin Pie filling

8 servings

Be sure to buy canned pumpkin, not pumpkin pie filling, which already contains added spices.

2 large eggs
3/4 cup packed dark-brown sugar
2/3 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon peeled and finely grated ginger root
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon salt
2 cups canned pumpkin (15-ounce can)
1 tablespoon crystallized ginger, finely chopped (optional)
1 cup heavy cream, cold (optional)
1 teaspoon vanilla extract (optional)
2 tablespoons confectioners' sugar (optional)

For the crust: Lightly butter a 9-inch pie pan. Lightly flour the rolling surface and rolling pin. Roll the dough out on a lightly floured work surface to a round about 4 inches wider than the bottom of the pie pan. Press the dough into the prepared pan. Trim the edge, leaving a 1/2 -inch overhang and crimp the edge. Cover and refrigerate the crust until it is cold and firm, 30 minutes or up to overnight.

Preheat the oven to 375 degrees.

Press a piece of heavy-duty aluminum foil into the cold pie crust, covering the edges of the crust. Fill the foil with dried beans or metal pie weights. Bake for 15 minutes. Carefully remove the aluminum foil and pie weights. The crust will be partially baked and set.

Reduce the oven temperature to 350 degrees. Bake for 5 more minutes to firm the crust. Remove from the oven and set aside to cool.

For the filling: In a large bowl, combine the eggs and brown sugar, whisking until smooth. Add the cream, vanilla extract, grated and ground ginger, cinnamon and salt and continue whisking to combine until smooth. Add the pumpkin and stir until thoroughly combined, then pour into pre-baked pie crust.

Bake until the filling is set in the center and the edges are firm (test by giving it a gentle shake), about 45 minutes. Remove from the oven and sprinkle the crystallized ginger over the center of the pie, if desired. Cool at room temperature for about 1 hour, then cover and refrigerate.

For whipped cream, if desired, in a medium bowl with a hand-held or stand mixer, whip the cream until it forms soft peaks. Add the vanilla extract and confectioners' sugar.

Serve the pie cold and with whipped cream, if desired.