Cook The Book: Ginger Custard Pumpkin Pie

1 fave
More from this source
Serious Eats


Add a comment


1 prebaked 10-inch pie shell (see recipe below)

One 6 x 1-inch piece fresh ginger, unpeeled, sliced thinly, and coarsely chopped

2 cinnamon sticks, crushed

1 cup heavy cream

1/4 cup whole milk

2 large eggs

2 large egg yolks

2/3 cup sugar

1/2 teaspoon kosher salt

2 cups fresh or canned pumpkin puree

For the Pie Dough:

2 1/4 cups all-purpose flour

2 tablespoons sugar

1/4 teaspoon baking powder

1 cup very cold unsalted butter, cut into 1/2-inch pieces

6 to 8 tablespoons ice water

You might also like

Pumpkin Pie Custard With Spiced Streusel And Wh...
Aida Mollenkamp
Pumpkin Pie Flan
Fine Cooking
Pumpkin Pie Creme Brulee
Mommie Cooks
Pumpkin Pie Flan
Yummy Pumpkin Pie
Abby's Pumpkin Pie Crustless Custard
Pumpkin Custard Tart (Vegan)
Pumpkin (Or Squash!) Pie
Pumpkin Pie Cookies
Bakers Royale
Crustless Pumpkin Pie
Use Real Butter