Monday, January 21, 2013

Fresh Ginger Pumpkin Love Pie

This pumpkin pie is THEBOMB. The ginger in the crust makes it taste so fresh and zesty and the pumpkin filling is rich and satisfying. It's so good!

Ginger Crust

1 cup whole-wheat flour
2 Tablespoons brown sugar or sugar in the raw
2 Tablespoons fresh ginger root, grated or mined finely
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 stick cold unsalted butter, cut into small cubes
1 egg yolk
2 Tablespoons cold water

Combine the dry ingredients in a bowl and whisk together. If you don't have some of the spices, that's fine. Just use what you have. Also, feel free to add allspice if you've got it. Cut in the butter with a pastry blender, forks, or just pulse together in a food processor until crumbly. Whisk together the yolk and water in a separate bowl. Combine the egg mixture with the dry ingredients until they just come together. Add additional cold water, little by little, if it's still too dry at this point. Bring the dough together, flatten into a disk, wrap in plastic and refrigerate for at least 30 minutes.

Preheat the oven to 350°F.

Remove the dough from the refrigerator and roll it out on a floured surface so it's large enough to line a 9 inch pie tin. You may need to let the crust warm up a little first. Once the crust is in the tin, cover it with foil and weight it with pie weights or died beans. Bake for about 10 minutes until golden. Remove and allow to cool while you make your filling.

15.5 ounce can of pumpkin
1 cup heavy cream (half and half or milk will also work)
1/4 cup sugar
3 large eggs
1/4 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Wisk the filling together until fluffy and well combined and set aside.

Streusel Topping
1 cup whole-wheat flour
1/4 cup brown sugar
1 teaspoon ground ginger
1 stick cold unsalted butter
1/4 cup pecans, chopped (or any nuts you have on hand)
1/4 cup crystalized ginger, minced

Combine everything but the nuts and crystalized ginger in a large bowl and cut together with a pastry blender. Once you have a nice streusel texture, add in the nuts and crystalized ginger. If you have extra leftover, just freeze it for future use. Over fruit, perhaps!

Pour the filing into your cooled crust and top with the streusel mixture. Bake for 50 minutes, checking occasionally to ensure the topping isn't browning too quickly. If so, cover with tin foil to protect. Serve with lightly sweetened whipped cream or ice cream. Roll eyes back with pleasure!