Cook The Book: Ginger Custard Pumpkin Pie

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Ingredients

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

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