GINGER PUMPKIN PIE

Ginger Pumpkin Pie with Graham Cracker Crust

Makes 1 (9 1/2-inch) deep-dish pie; serves 8 to 10

Prep time: 15 minutes ; cooking time: 3 hours 

• For the crust:
• 12 whole graham crackers (6 to 7 ounces), or 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

• For the filling:
• 1 (15-ounce) can 
  pumpkin purée, or just under 2 cups of homemade pumpkin pureé
• 1 cup heavy cream 
• 2/3 cup packed dark brown sugar
• 1/2 cup whole milk
• 2 large eggs
• 1 large egg yolk
• 3 tablespoons finely grated peeled fresh ginger (from about a 4-inch piece of ginger)
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Make the crust:

Arrange a rack in the middle of the oven and heat to 350°F.

Break the crackers into rough 2-inch pieces and place in a food processor fitted with a blade attachment. Add the sugar and process into fine crumbs (you should have about 2 cups), about 30 seconds. Stop the motor, add the melted butter, and pulse to combine, about 5 (1-second) pulses. (Alternatively, place the crackers in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into uniform fine crumbs. Transfer to a medium bowl, add the sugar and butter, and mix until evenly combined.) If using graham cracker crumbs, just stir the crumbs, sugar, and butter together in a large bowl.

Sprinkle the crumb mixture in small clumps over the bottom of a 9 1/2- to 10-inch deep-dish pie plate. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the plate (flour the cup or your fingers occasionally to prevent sticking if needed).

Bake until fragrant, about 8 minutes. Set aside to cool 10 minutes. Meanwhile, make the filling.

Make the filling:

Place all the ingredients in a large bowl and whisk until smooth and combined. Pour into the graham cracker crust after is has cooled 10 minutes.

Bake until just set but the center still jiggles slightly when you gently shake the pie plate, about 1 hour. Check after 40 minutes and tent loosely with aluminum foil if the crust seems to be browning quickly. (I let mine get fairly dark, as I like the flavor!) The filling will continue to firm up after it comes out of the oven. Let cool on a wire rack at least 2 hours before serving. If not serving immediately, cover with plastic wrap or foil and refrigerate.

Recipe Notes

Make ahead: This pie can be baked a day or two ahead. Let come to room temperature before serving.

Storage: Leftovers can be refrigerated for up to 4 days.

Grating ginger: To grate the ginger, use a Microplane or fine grater. Discard the tough fibers; just use the milky juice and purée.