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King Arthur Pumpkin Ginger Pie

Part 3 of 3 part series “Pumpkin Pie Possibilities”. Click here for Part 1, click here for Part 2.

A few years back I stopped at my sister Jo Ann’s home and she dropped, “Oh, you have to try Rachel’s gourmet pie.” Her daughter’s pumpkin ginger layered pie had just come out of the oven. Made with two luscious layers, the cream cheese layer on the bottom is graced with finely diced candied ginger. The pumpkin layer on top is custard with classic spices; cinnamon, ginger, nutmeg and allspice. It’s a gourmet pie that can be served warm from the oven or completely chilled.

Rachel received this royal recipe as a wedding gift. It came from a favorite family heritage pie collection. My brain started knocking around the idea of creating a collection of my own favorite pies. Hmmmm…. The last of my “Pumpkin Pie Possibilities”, this one is laced with light gingery tang and crowned with silky smooth pumpkin.

Prep Time: 20 Minutes | Cook Time: 1 Hour 15 Minutes | Yield: 8-10 servings | Difficulty: Moderate

The Sauce-Cream Cheese Layer
2/3 cup Sugar
4 tsp Cornstarch
1/3 cup Candied Ginger, very finely diced
2 tsp Flour
8 oz Cream Cheese
1/3 cup Heavy Cream
2 tsp Vanilla

The Sauce-Pumpkin Layer
3/4 cup Sugar
2 Tbsp Cornstarch
1 tsp Cinnamon
1 tsp Ground Ginger
1/2 tsp Freshly Ground Nutmeg
1/4 tsp Allspice
1/2 tsp Salt
1 15-oz can Pumpkin Puree
1 cup Heavy Cream
2 Eggs

The Rest-Crust
1 3/4 cups Graham Cracker Crumbs ;)
1/4 cup Sugar
6 Tbsp Butter, melted

Preparation Instructions
Graham Cracker Crust
1.  Combine crumbs, sugar and butter. Press into the bottom and sides of a 9 ½” deep dish pie plate. Place in the fridge to chill.

Cream Cheese Layer
2.  In a small bowl, combine the sugar and cornstarch in a bowl and set aside.

3.  Dice the ginger adding the flour to ensure the ginger doesn’t stick to the knife and mixes evenly into the filling. Set aside.

4.  With an electric beater or food processor, mix the cream cheese and heavy cream until smooth. Add the sugar/cornstarch mixture, ginger, vanilla and mix until combined. Don’t over beat.

5.  Take the pie plate out of the fridge and pour this cheesecake filling over the crust. Place back in the fridge to chill.

Pumpkin Layer
6.  In a medium bowl, whisk the sugar, cornstarch, cinnamon, ginger, nutmeg, allspice and salt.

7.  Add the pumpkin, heavy cream, eggs and gently whisk just until combined.

8.  Take the pie plate out of the fridge and pour the pumpkin filling over the cheesecake filling. Not quite all the filling will fit, all but about 1/2 cup depending on the pie plate.

9.  Bake at 350 for 15 minutes then place a foil crust shield over the edges of crust. Continue baking for 55-65 minutes or until the pie is set but still wobbles in the center when jiggled.

10.  Cool to warm and serve or once cooled completely, chill and serve cold.

;) Graham Cracker Crumbs—Equivalent to about 12 rectangles or 24 squares of crackers.

Dish Designer
• Exchange cream for half and half or evaporated milk.
• Candied ginger is sometimes called crystallized ginger.
• Exchange cinnamon, ginger, nutmeg and allspice for 2 ¾ tsp of pumpkin pie spice.
• Exchange allspice for cloves.
• Bake extra pumpkin filling in a small ramekin or oven proof dish.

Inspiration—My niece, Rachel Grover
sauces over under and through

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