What's Thanksgiving without pumpkin pie, and it seems like most of you agree. Here's our gingery, creamy take on classic pumpkin pie - with one twist: a graham cracker pie crust. We love the nutty, buttery crunch of graham cracker crust under our pumpkin pie. Serve with whipped cream!
Ginger Pumpkin Pie with Graham Cracker Crust
1 9-inch pie
1 15 ounce can pumpkin puree - or just under 2 cups homemade pumpkin puree
2 eggs
1/2 cup brown sugar
2 1/2 teaspoons ginger puree or grated ginger
2 teaspoons cinnamon
1/4 teaspoon black pepper
1/2 teaspoon salt
1 1/2 cups half and half
1 graham cracker pie crust
Pre-bake the graham cracker crust for five minutes at 375ºF.
Whisk the pumpkin puree with the eggs and brown sugar. Whisk in the ginger, cinnamon, salt and pepper. You can either use the ginger puree that comes in a jar (Trader Joe's is very good) or grate ginger yourself. Use about a 3 inch piece and discard the tough fibers. Just use the milky juice and puree.
Whisk in the half and half and whisk until smooth. Pour into the graham cracker crust. Bake for about 50 minutes at 375ºF, or just until set. The filling will continue to firm up after it comes out of the oven. Let cool for at least two hours before serving. This is a great make-ahead dessert; it keeps well in the fridge and the flavors develop even more as they sit.
Related Links
• Recipe: Pumpkin Crumb Cakes
• Technique: Pumpkin Puree
• Honey Pumpkin Crème Brûlée
• Warm Pumpkin Salad with Polenta
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I am not a big fan of pumpkin pie, but I have to admit that this looks very good. The fresh ginger and graham cracker crust are a nice twist. i'll have to try it out. Thanks!
view Charlotte's profile
I am not a big fan of pumpkin pie...so this year, i am trying a recipe for apple-pear chardonnay pie. hope it's good.
view wwoolsey's profile
If you make your own crust (link), don't use as much butter/water as called for and cover your edges with foil from the start to avoid burning.
view ajavonfleurenberg's profile
I have to tell you that I was really excited to make this recipe, esp after realizing that I had all of the ingredients (including a fresh jar of the TJ's ginger spread!) in the house already. But. Despite adding some ground Ginger Snaps to the crust to boost the ginger level even more, I can't believe how UN-gingery this was! That's my only complaint. Other than that, I thought it was really easy to make and a great consistency--I'll just add a lot more ginger next time and/or make a ginger snap crust instead of a combo with the graham crackers.
view Curlz's profile
I made this for my extended family and it was a disappointment. There was another "traditional" pumpkin pie at our Thanksgiving and folks all went to that for seconds and thirds and left this pie on their plates after tasting it. I had thought that it would be spicy and was even afraid that some of the older folks would complain about it. It was the exact opposite and had zero spice to it and was just bland and there was not even enough sugar to make it sweet. It was very easy to make and folks did like the idea of a graham cracker crust for a change. The ginger snaps in the crust would be a terrific addition. I would double all the spices and add a teaspoon of ground cloves.
view NanciJam's profile
agree with above comments. I made two of these pies to take to a church social this weekend - not nearly gingery enough; overall pretty bland. Also didn't end up liking the graham cracker crust - I miss the flakey pumpkin pie crusts that my mom makes. My search for the perfect pumpkin pie recipe continues.
view nathan's profile