Pumpking Ginger Pie

This pumpkin pie goes beyond the usual spice-rack routine with two tablespoons of finely chopped crystallized ginger folded into the filling, plus brandy and bourbon for a warm, boozy depth that standard pumpkin pie doesn’t have.

Crystallized ginger does something ground ginger can’t. It adds pockets of sharp, sweet-hot bite scattered through the smooth custard. You hit a piece of ginger and the flavor spikes, then mellows back into the brown sugar and cinnamon base. It’s a texture and flavor surprise in every slice.

The brandy and bourbon cook off mostly during baking, but they leave behind a warm, caramel-tinged complexity that makes people ask what’s different about this pie. Together with the lemon (or orange) zest, they create a filling that tastes more grown-up and layered than the standard can-of-pumpkin version.

No milk or cream in this filling, which makes the custard denser and more intensely pumpkin-flavored. The eggs alone bind the filling into a firm, sliceable set.

Chef Tips

• Partially bake the pie shell before filling to prevent a soggy bottom. The dense filling needs a head start on the crust.
• Beat the filling well to fully incorporate the eggs and create a smooth custard.
• The center should be set but still jiggle slightly when done. It firms as it cools.
• Serve with lightly sweetened sour cream and a sprinkle of extra crystallized ginger on top.

Variations

• Sweet potato ginger pie: Replace pumpkin with mashed sweet potatoes for a slightly sweeter, denser filling.
• Butternut squash version: Use roasted, strained butternut squash for a nuttier, more savory take.
• Raisin bourbon: Plump ¼ cup raisins in the brandy and bourbon before adding to the filling for fruity bursts.