Cookbook

Spiced Pumpkin Pie

• make a crust, use a frozen pie crust

OR

• make a graham cracker crust: https://www.simplyrecipes.com/recipes/graham_cracker_crust/
• or a gingersnap crust from here: https://www.allrecipes.com/recipe/12214/gingersnap-pumpkin-pie/

Filling Ingredients:

• 1 cup heavy cream
• 1 cinnamon stick
• 2 petals from a star-anise pod
• 1 whole clove
• 1 tablespoon grated fresh ginger
• 1 teaspoon cardamom pods
• 1⁄2 teaspoon whole black peppercorns
• 1 3⁄4 cups pumpkin purée (or 15 oz can)
• 3⁄4 cup/165 grams dark brown sugar
• 2 large eggs
• 2 large egg yolks
• 2 tablespoons dark rum (we have left out)
• 2 teaspoons ground ginger
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon freshly grated nutmeg

Directions:

Preheat oven to 325. Make the filling: In a medium pot, combine the cream, cinnamon stick, star anise petals, clove, fresh ginger, cardamom and peppercorns, and bring to a simmer. Remove from heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a large bowl.

Whisk in pumpkin, brown sugar, eggs, yolks, rum, ground ginger, salt and nutmeg. Pour into par-baked shell, transfer to a baking sheet, and bake until crust is golden and center is slightly jiggly, 50 to 60 minutes. Cool completely before serving.

from: https://cooking.nytimes.com/recipes/1019569-spiced-pumpkin-pie