Wow! This pie is amazing! Especially infused with Canna-Butter!
Happy Holidays Friends,
This is my favorite season of the year! I take great pleasure in communing together with family and friends celebrating life and happiness. The crisp air outside enlivens the soul and intensifies the desire to create, especially when it comes to food!
This year we decided to infuse our Thanksgiving. Please see the post about making Canna-Butter to see how we made ours. But we didn't want to be too baked, so enter this delicious Ginger Pumpkin Pie with Graham Cracker Crust.
Perfectly Infused Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (from about 9 whole graham crackers)
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon, optional
- Pinch of salt
- 8 tablespoons Canna-Butter, melted
If you’re using whole graham crackers, finely crush them in a food processor or place them in a ziploc bag and roll with a rolling pin. Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork. Press mixture into the bottom and up the sides of a 9” pie plate. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides. To make a no-bake pie: Chill pie crust for at least one hour before filling. Cover if chilling longer. Make pie as directed. To make a baked graham crust: Preheat oven to 325°. Bake crust for 10 minutes, until it just starts to brown. Cool completely before filling.
Pie Filling Recipe
- 15-ounce can pumpkin puree
- 2 large eggs
- 1 large egg yolk
- 2/3 cup dark brown sugar
- 3 tablespoons grated fresh ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup whipping cream
- 1/2 cup whole milk
Whisk the pumpkin puree with the eggs, egg yolk, and brown sugar. To grate the ginger, use a piece of ginger about 4 inches long and grate to a pulp using a Microplane or fine grater. Discard the tough fibers; just use the milky juice and puree. Whisk the grated ginger, cinnamon and ginger spices, salt, and pepper into the pumpkin mixture. Add the cream and milk and whisk until smooth. Pour into the graham cracker crust.
Bake for about 50 minutes at 375°F, or just until set. Check after 30 minutes and tent with foil if the edges seem to be browning quickly. (I let mine get fairly dark, as I like the flavor!) The filling will continue to firm up after it comes out of the oven.
Refrigerate the pie after it is just cool to the touch. Let cool for at least two hours before slicing and serving.
*Note : We live in the Mile High State, so our bake time was about 90 mins to ensure it was cooked through.
If you guys try this recipe, please tag us in your pictures or let us know in the comments below! We'd love to hear from you!