Cook the Book: Ginger Custard Pumpkin Pie

Name: Cook the Book: Ginger Custard Pumpkin Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 2 cinnamon sticks, crushed; 2 larges egg yolks; 2 larges eggs; 532 milliliters all-purpose flour; 6 x 1-inch piece fresh ginger, unpeeled, sliced thinly, and coarsely chopped; 237 milliliters heavy cream; 6 Tbsps ice water; 1 teaspoons kosher salt; 1 prebaked 10-inch pie shell (see recipe below); 473 milliliters fresh or canned pumpkin puree; 2 Tbsps sugar; 237 milliliters very cold unsalted butter, cut into 1/2-inch pieces; 59 milliliters whole milk

Cook the Book: Ginger Custard Pumpkin Pie is a vegetarian recipe with 10 servings. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains about 7g of protein, 34g of fat, and a total of 484 calories. Thanksgiving will be even more special with this recipe. Head to the store and pick up inch piece ginger, sugar, ice water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Position a rack in the bottom third of your oven. Preheat the oven to 350°F.

Equipment you will use

Oven

In a small saucepan over medium heat, combine the ginger, crushed cinnamon sticks, heavy cream, and milk to scalding.

Ingredients you will need

Cinnamon Stick

Heavy Cream

Ginger

Milk

Equipment you will use

Sauce Pan

Remove from the heat, cover, and let steep for 10 minutes. Return the saucepan to medium heat and bring back to scalding.

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Sauce Pan

Meanwhile, in a medium bowl, whisk together the eggs, egg yolks, sugar, and salt until pale yellow.

Ingredients you will need

Egg Yolk

Sugar

Egg

Salt

Equipment you will use

Whisk

Bowl

Whisk in the hot ginger cream, little by little, until combined. Strain the mixture into a clean pitcher and set aside.

Ingredients you will need

Ginger

Cream

Equipment you will use

Whisk

In a separate bowl, briefly whisk the pumpkin puree until smooth. Slowly whisk in the ginger custard until incorporated.

Ingredients you will need

Canned Pumpkin

Custard

Ginger

Equipment you will use

Whisk

Bowl

Pour the pumpkin custard into the prebaked pie shell.

Ingredients you will need

Pie Crust

Custard

Pumpkin

Bake for 60 to 70 minutes, or until set-the center is no longer jiggly.

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Oven

Remove to a wire rack to cool.

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Wire Rack

The pie keeps tightly wrapped in plastic wrap at room temperature overnight. For longer storage, it keeps wrapped in plastic wrap in the refrigerator for up to 3 days (the crust will suffer slightly from the chilling).

Ingredients you will need

Crust

Wrap

Equipment you will use

Plastic Wrap

All-Butter Pie Dough

Ingredients you will need

Pie Dough

Butter

(makes enough for 1 double-sided pie or 2 single crust 10-inch pies)

Ingredients you will need

Crust

In a large bowl, whisk together the flour, sugar, baking powder, and salt to combine.

Ingredients you will need

Baking Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add the butter pieces, tossing your fingers to coat each cube in the flour. Using a pastry blender, cut the butter into the flour until the size of large peas.

Ingredients you will need

Butter

All Purpose Flour

Peas

Equipment you will use

Blender

Sprinkle 6 tablespoons of the water over the mixture and toss with a fork. The dough should hold together when you squeeze it in your hand. If it is too dry, add the rest of the water (or more is absolutely necessary).

Ingredients you will need

Dough

Water

Turn the dough out onto a lightly floured work surface. Pat it together into one piece. Divide the dough into two equal parts, flatten each into a round disk, and the wrap tightly with plastic wrap. Refrigerate for at least 30 minutes before rolling.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap