Ginger Spiced Pumpkin Pie
So I finally made a pumpkin pie. Not just any pie, a ginger spiced pumpkin pie, that is really a squash pie. I have been so inspired by the posts by a local neighbor – Westlake Farms. This finally got me to make my own pie. Honestly, a pumpkin pie is more like a tart. But, for this purpose we can call it a pie. I mean everyone else does. And it makes me feel important and happy. Mostly because, I have been really scared about making pies. But, as they say once you start a journey it is difficult to stop.
The Story of my Ginger Spiced Pumpkin Pie
So first up, let me tell you there are actually two parts to making a pie – a pie crust and filling. I made a simple pie crust using this recipe. If like me you are using this for a small open pie, you want to make half the recipe or freeze half the recipe. It is all good. And yes, I am pretty sure any store made pie crust will work.
For this pie I used homemade sqush puree. Which is really quite easy to make. Canned pumpkin puree works fine too. The homemade puree has a little a more moisture, and I find this yields a lovely custard like texture. The rest is really standard by way of ingredients.
The Spices and Flavors
Initially I had thoughts of a creamy topping but settled for chopped pistachios. So what makes the flavors in this pie unique?
The notes of cardamom, ginger, and black pepper. It will remind you of gingerbread, but just a hint. And yes, I add some molasses for sweetening. You can add brown sugar instead, it is all good. Cozy and comforting slices of this pie will work well with a good cup of spiced tea.
And here is hoping that the weather gods are good to me and hold off on the rain tomorrow.
Some more Seasonal Ideas
To check out the savory side of pumpkin, you might like my pumpkin and onion pakoras and something else for your fall holiday table could be these pecan pie tartlets.
A spiced ginger and spice pumpkin pie
Ingredients
- 1 mediium sized squash (something like butternut squash) about 2 pounds
- 1 standard nine inch crust
- 1 and 1/2 cups of pumkin puree as preparaed above
- 1/2 cup evapotated milk
- 1/4 cup dark molasses
- 1/4 cup brown sugar
- 1/2 teaspoon cardamom
- 1/2 teaspoon black pepper
- 1 tablespoon freshly grated ginger
- 2 eggs
- Chopped pistachios and almonds to garnish
- 1 teaspoon vanilla extract
- Butter as needed for greasing
Instructions
- To make the squash puree, place the squash on a baking sheet, no halving needed. Place in a 300 degree oven, and it is fine if you forget to pre-heat it. Cook for 2 hours. Cool.
- Cut into half. First scoop out the seeds from the center.
- Place the flesh in a blender and puree until smooth. Measure out the 1 and 1/2 cups needed and store the rest in the fridge or freezer depending on when you need it.
- Gease a pie pan. Line with the pie crust with a little bit hanging over. Pre-heat the oven at 350 degrees. Prick the crust well. Bake for 10 minutes.
- In the mean time mix together the pureed squash, evaporated milk, dark mollasses, brown sugar, cardamom, black pepper, ginger and eggs.
- Pour into the pie shell. Bake for 30 minutes. The center is still somewhat soft. Allow it to cool in the oven for an hour. This gives it a soft custard ike consistency.
- Serve garnished with almonds and pistachios