Thanksgiving Dinner: Dessert: Pumpkin Pie

Ginger Pumpkin Pie

1 9 inch deep-dish or up to 11 inch but shallower regular pie crust

2 cups pumpkin puree
1 cup heavy cream
1/2 cup milk
4 eggs
3/4 to 1 cup granulated sugar, according to taste
1 1/2 teaspoons ground ginger
1/4 teaspoon ground coriander seed
1/2 cup finely chopped crystallized ginger

Prepare pie crust. (See apple pie recipe for pie crust instructions) Heat pumpkin puree in a heavy pan; stir frequently. Add milk and cream to pumpkin puree, continue heating gently and stir until smooth. Keep it hot but don't let it boil. In a heatproof bowl, beat eggs (and sugar or maple sugar) until smooth. Beat in dry spices

When the pie crust is baked, beat the egg mixture while pouring the hot pumpkin mixture into it in a thin stream. The resulting mixture will be hot but not so hot as to cook the eggs. Carefully pour hot pumpkin filling into hot pie crust; return to center of oven and bake at 400°. Sprinkle the candied ginger evenly over the pie filling. It will settle gently to the bottom forming a loosely packed layer. The pie is done when the outside edge of the filling is firm and slightly puffed, but the center is still jiggly. Remove to a rack and let cool gently, so the custard can first finish cooking, and then set.

Source: http://www.camellia.org/kitchen/pumpkin-pie.html