Tender, flaky, ginger-infused pastry holds a rich triple-ginger pumpkin custard in this delicious, scratch-made holiday classic. Makes 2 regular 9-inch pies, or one 10-inch deep dish pie.
If you prefer, you can use premade pie crust, or your own pie crust recipe.
In a medium bowl, whisk together flour, minced crystalized ginger, sugar, pumpkin pie spice, and salt.Using a pastry cutter, back of a fork, or your fingers (my personal choice) work the cold shortening into the flour mixture until the texture resembles that of strudel crumble.
Add grated or cut ice-cold butter to flour mixture.Work butter in using a pastry cutter, fork, or your fingers. It's OK to leave large pieces of butter (up to the size of a lima bean): this is what makes your pie crust flakey!
Sprinkle ½ cup ice cold water over the top of the flour mixture and stir with a wooden spoon until a ball begins to form.IMPORTANT: Do not pour liquid onto flour mixture: sprinkle it.
Turn dough out onto counter, and work it gently into a large ball.Press dough into a disk. Do not overwork the dough. Wrap the disk tightly in plastic wrap and refrigerate prepared dough for at least one hour.Remove the disk from the fridge and roll it out on lightly floured board. Cut a circle at least two inches bigger than the pie plate all the way around, and gently place the dough in the pie dish. Crimp edges as desired.
Blind Bake Pie Shell
Chill the prepared pie crust in the refrigerator for at least 30 minutes.While the crust is chilling, preheat oven to 375°F (190°C).Line the chilled pie crust with parchment paper, and fill with pie weights or dried beans. Make sure the weights are evenly distributed.
Bake in the preheated oven until the edges of the crust are starting to brown, about 15 minutes. Remove pie from the oven and carefully lift the weights in the parchment paper out of the pie.
Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake until the bottom crust is just beginning to brown; 8-10 minutes.
Allow the pie crust to cool while you prepare the pumpkin custard.
Pumpkin Custard
Whisk eggs and egg yolks together in a large bowl.
Put grated ginger and ¼ - ½ cup evaporated milk in a small blender cup and blend until smooth.
Mix pumpkin, spices, sugar, and pureed ginger into eggs.
When pie crust is prepared, heat remaining evaporated milk in a small saucepan over medium low heat until it is barely steaming. The temperature, measured with an instant read thermometer, should read 180°-185°F (82° - 85°C). Remove from heat and whisk into the pumpkin mixture.
Bake Pie
Preheat oven to 350°F (180°F).
Use a pie shield or an aluminum foil collar to protect the edges from burning. Fill prepared pie shell with warm pumpkin custard
Baking times will vary somewhat, depending upon your pie dish, oven, and depth of filling.• 10" Deep Dish Pie (glass): Bake at 350°F (180°F) for 55-65 minutes, or until lightly browned.• Standard 9" Pie (glass or metal): Bake at 350°F (180°F) for 40-50 minutes, or until lightly browned.
The pie is done when a knife inserted halfway between the middle and the edge comes out clean.The internal temperature, measured with an instant read thermometer, should read 175°F (80°C).
Notes
Crystalized ginger: Freezing crystallized ginger makes it much easier to mince.Fresh Pumpkin: You can use fresh pumpkin puree in place of canned pumpkin, but if you do, it is best to first drain it well in a cheesecloth lined sieve or colander, until it as close to the consistency of canned pumpkin as possible. Extra water in the pumpkin puree can affect the consistency of the pumpkin custard.