Ginger Pumpkin Pie with Graham Cracker Crust

I made this recipe for Thanksgiving and Seth proclaimed it “the best pumpkin pie ever.” Here’s the recipe for safekeeping!

Ginger Pumpkin Pie with Graham Cracker Crust
Makes 1 9-inch pie

1 15 ounce can pumpkin puree – or just under 2 cups homemade pumpkin puree
2 eggs
2/3 cup dark brown sugar
3 tablespoons ginger puree or grated fresh 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 375°F.

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 good) or grate ginger yourself. Use about a 4-inch piece and discard the tough fibers. Just use the milky juice and puree. {Editor’s note: I used powdered ginger from Penzeys Spices. Cheap, delicious, and much easier than puree-ing your own grated ginger, thank you very much.}

Whisk in the half and half and whisk until smooth. Pour into the graham cracker crust. Bake for about 50 minutes at 375°F, 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. In fact, the ginger kick will be distinctly stronger on the second day, so I do suggest making this at least a night ahead. {Editor’s note: this suggestion comes from the original source. I personally suggest frantically making this exactly two hours and 50 minutes before you have to leave the house.}

D.I.Y. Graham Cracker Crust
Makes 1 9-inch pie crust

About 12 full-size graham crackers
6 tablespoons butter, melted
1/4 cup water

Crush the graham crackers into fine crumbs – they should yield about 1 1/2 -2 cups. This is very easily done in the food processor, too. Measure out 2 cups of the crumbs. If you have any crumbs left over, just put in the freezer for use some other time.

Melt the butter and stir into the crumbs. Add the water. Press into a 9-inch pie pan. Use a paper towel to dab up any excess butter that’s oozing out.

If you’re using the crust for a no-bake recipe, pre-bake the crust for about 10 minutes at 375°F. If you’re using it for a baked recipe, like pumpkin pie, there’s no need to pre-bake. Fill and bake as directed in your pie recipe.

You can also make these ahead and freeze, sealed in a plastic bag or under foil.

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