Gingerbread Pumpkin Pie

Name: Gingerbread Pumpkin Pie
Cook time: 70 min
Yield: 12 servings
Ingredients: 190 g all-purpose flour for crust; 2 g ground ginger for crust and filling; 2 g ground cinnamon for crust and filling; 1 g ground cloves for crust and filling; 2 g fine salt for crust and filling; 2 g baking soda for crust; 115 g unsalted butter cold, cubed; for crust; 100 g light brown sugar for crust; 60 g unsulphured molasses for crust; 1 count large egg for crust; 30 ml cold water for crust; 425 g pumpkin puree for filling; 396 g sweetened condensed milk for filling; 2 count large eggs for filling; 5 ml vanilla extract for filling; 1 g ground ginger for crust and filling; 2 g ground cinnamon for crust and filling; 2 g fine salt for crust and filling; 0.5 g ground nutmeg for topping; 240 ml heavy whipping cream for topping; 15 g powdered sugar for topping

A Thanksgiving pie with a molasses-ginger crust and a smooth pumpkin custard. The crust bakes to a sturdy, deeply spiced shell, while the filling sets in the oven without cracking when cooled gradually. Serve chilled or at cool room temperature with whipped cream.

By Julienne

Cook time: 70 minutes

Servings: 12

Ingredients

190 g all-purpose flour for crust
2 g ground ginger for crust and filling
2 g ground cinnamon for crust and filling
1 g ground cloves for crust and filling
2 g fine salt for crust and filling
2 g baking soda for crust
115 g unsalted butter cold, cubed; for crust
100 g light brown sugar for crust
60 g unsulphured molasses for crust
1 count large egg for crust
30 ml cold water for crust
425 g pumpkin puree for filling
396 g sweetened condensed milk for filling
2 count large eggs for filling
5 ml vanilla extract for filling
1 g ground ginger for crust and filling
2 g ground cinnamon for crust and filling
2 g fine salt for crust and filling
0.5 g ground nutmeg for topping
240 ml heavy whipping cream for topping
15 g powdered sugar for topping

Instructions

Heat the oven to 175°C. Set a 9-inch pie dish on a baking sheet. Oven fully preheated and the baking sheet is ready.
Make the crust: whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda in a medium bowl. The dry mixture is evenly speckled with spices.
Cut in the butter until the mixture resembles coarse crumbs, then stir in the brown sugar and molasses. Add the egg and cold water and mix just until a dough forms. A cohesive, slightly tacky dough has formed with no dry flour remaining.
Press the dough into the pie dish, working it up the sides evenly. Prick the base all over with a fork. The crust is even in thickness and fully lines the dish.
Bake the crust for 10 minutes, then remove it from the oven. The crust looks set and slightly puffed but not fully browned.
While the crust bakes, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, remaining ginger, remaining cinnamon, remaining salt, and the nutmeg if using. The filling is completely smooth and uniform.
Pour the filling into the warm crust. Bake until the center is just set and still has a slight wobble when the pan is gently shaken, about 50 to 60 minutes. The edges are set, the center jiggles slightly, and a knife inserted near the edge comes out clean.
Cool the pie on a rack for 2 hours, then refrigerate until fully chilled or overnight for the cleanest slices. The pie is fully cool and firm enough to slice neatly.
Just before serving, whip the heavy cream with the powdered sugar to soft peaks. Top each slice with whipped cream. The cream holds soft mounds and the slices are neatly topped.