Member since 3/13/06
Date: 1/1/12 5:59 PM
I wanted to try fresh ginger in pumpkin pie. Did some research and came up with a good formula and thought I'd pass it on:
15 oz of pumpkin: add 1 Tablespoon of grated fresh ginger.
This pie came out of the oven and immediately destroyed every other pie in a radius of 100 miles around my house.
Member since 4/22/09
Date: 1/1/12 8:02 PM
Do you mean it was so good or that the ginger smell overwhelmed the place?
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Bernina vintage and computerized, Bernina and BL sergers , BLcoverstitch (a stray Pfaff and Viking followed me home too)
Member since 4/3/10
Date: 1/1/12 8:58 PM
I put fresh ginger in my pumpkin bread. Yum, yum!
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Member since 5/8/03
Date: 1/1/12 9:10 PM
Member since 5/17/05
Date: 1/2/12 1:45 PM
My go-to pumpkin pie recipe from Cooks Illustrated... with fresh gingerYummo!
Why this recipe works:
Too many pumpkin pie recipes result in a grainy custard in a soggy crust. For our pumpkin pie recipe, we avoided this outcome by drying out the pumpkin puree (and adding roasted yams for complex flavor) on the stovetop before whisking in dairy and eggs. The hot filling let the creamy custard firm up quickly in the oven, preventing it from soaking into the crust.
Makes one 9-inch pie
If candied yams are unavailable, regular canned yams can be substituted. The best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly. The pie finishes cooking with residual heat; to ensure that the filling sets, cool it at room temperature and not in the refrigerator. To ensure accurate cooking times and a crisp crust, the filling should be added to the prebaked crust when both the crust and filling are warm. Serve at room temperature with whipped cream. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.
1 1/4cups unbleached all-purpose flour (6 1/4 ounces)
1/2teaspoon table salt
6tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch slices
1/4cup vegetable shortening , cold, cut into two pieces
2tablespoons vodka , cold (see note)
2tablespoons cold water
1cup heavy cream
1cup whole milk
3 large eggs plus 2 large yolks
1teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
1cup drained candied yams from 15-ounce can (see note)
1/4cup maple syrup
2teaspoons grated fresh ginger
1/2teaspoon ground cinnamon
1/4teaspoon ground nutmeg
1teaspoon table salt
1. For the Crust: Process 3/4 cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.
3. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.
4. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.
5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.
6. For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
7. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.
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