Ginger-Spice Pumpkin Pie

Who wants a regular old pumpkin pie for the Holidays? Well, to be honest, I do! I love pumpkin anything, but I realize that a lot of people wish for something more than a regular pumpkin pie. So, here you have it- a traditional pie with an extra pizzazz.

I sure hope my mom likes this one, she is the Queen of Pumpkin Pie...going through Thanksgiving without a pumpkin pie = torture to Gina! I'll let you know how it goes...

Ingredients & Recipe: (makes one 9-inch pie)

Printable Recipe

• 1 (15 oz.) can of pumpkin puree (not pumpkin pie mix)
• 2 eggs (at room temperature)
• 2/3 cup dark brown sugar
• 3 Tbls. grated fresh ginger (or use the ginger puree that comes in a jar)
• 2 tsp. ground cinnamon
• 1/4 tsp. black pepper
• 1/8 tsp. salt
• 1 1/2 cups of half & half
• 1 graham cracker crust

Preheat oven to 375 degrees.

In a large bowl, whisk together the pumpkin, eggs and brown sugar. Next, whisk in ginger, cinnamon, S & P. Whisk in half & half, continue to whisk until mixture is quite smooth. (See video for what the consistency should look like while whisking).

Pour the pumpkin mixture into the crust (I had about 1/2 cup of mixture leftover that would've overfilled the crust, just discard the extra) and bake for 45-50 minutes until pie appears to have just set. It will continue to get firm while out of the oven.

Let the pie cool about 3 hours before serving. You may want to make the pie a night or two ahead, which will allow all the flavors to really marry each other. Store the pie in the refrigerator. Remove from refrigerator about 30 minutes before serving to get the chill off it. Serve with a nice spoonful of Cool-Whip!