Chef and author Nathalie Dupree’s gingered pumpkin pie recipe combines the spicy heat of ginger with the earthy sweetness of maple syrup, cinnamon, and nutmeg, and tangy cream cheese.
1 9-inch pie
½ cup finely chopped almonds
½ cup chopped candied ginger
1 cup firmly packed light brown sugar, divided
3 tablespoons unsalted butter, softened
2 teaspoon all-purpose flour
¼ teaspoon almond extract
1 (9-inch) deep dish pie shell, unbaked
4 ounces cream cheese
2 cups fresh, cooked until soft, or canned solid pack pumpkin (not pumpkin pie filling)
½ cup heavy cream
⅓ cup sour cream
1 tablespoon maple syrup
1 teaspoon cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon salt
½ teaspoon vanilla
- Preheat oven to 425 degrees.
- Combine the almonds, ginger, ½ cup of the brown sugar, butter, flour, and almond extract.
- Toss with fork until well blended. Spoon into the unbaked pie shell.
- Press firmly onto the bottom and part way up the sides of the shell. Chill.
- Beat the remaining ½ cup brown sugar and cream cheese until fluffy. Beat in the eggs, pumpkin, cream, sour cream, and maple syrup.
- Add the cinnamon, nutmeg, salt, and vanilla. Beat well to combine.
- Spoon over the chilled almond-ginger layer.
- Bake for 15 minutes. Reduce the temperature to 350 degrees and bake for 50 to 60 minutes.
- Cover the edge of crust with foil, if necessary, to prevent overbrowning.
- Cool to room temperature before serving.
- from chef and author Nathalie Dupree of Charleston, South Carolina