I love this pie recipe because it is so spicy. The only way to achieve the right “bite” is by using freshly grated ginger. Once you get used to this recipe every other pumpkin pie seems to be missing something. By Adam Hagar
Ingredients
- 1 cup brown sugar
- 1 tablespoon flour
- ½ teaspoon salt
- 1 teaspoon fresh ginger, grated
- 1 tablespoon candied ginger, finely chopped
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 3 large eggs, beaten
- 1 (15-ounce) can pumpkin
- 1¼ cups evaporated milk
Instructions
Preheat oven to 400°F.
Combine all of the dry ingredients and set aside.
Combine pumpkin and eggs in the bowl of a stand mixer (or use a hand mixer). Mix on low to medium until eggs and pumpkin are thoroughly combined and smooth. With mixer running add the evaporated milk in a steady stream, allowing it to incorporate as it is added. Finish by adding the dry ingredients and mixing until evenly combined.
Place your desired crust into a lightly buttered pie pan. Form a strongly fluted rim around the edge of the pan to support the filling. Place the unfilled piecrust in the refrigerator until ready to bake.
When the oven has reached 400°, place the pie pan with the crust on a cookie sheet and fill with the pumpkin filling.
Bake at 400° 45 minutes, or until the filling is mostly set; the center should still jiggle slightly when the pie is gently shaken.
Remove pie from oven, place on a wire rack and allow to cool completely before cutting. Keep leftover pie in refrigerator.
