Hurrah for the Pumpkin Pie

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Add ginger/pumpkin seeds sprinkled all over the top
OK.  I have an affection for pumpkin pie. Like any old fool, I thought that it "had to" taste the same as it did last year or the last half century.  NOT SO!

My daughter in law, Stav Birnbaum, whipped up a ginger pumpkin pie yesterday, complete with roasted ginger-pumpkin seeds sprinkled on top that, well, it takes the cake.

There is one in the oven in a matter of minutes.



Spiced Ginger Pumpkin Pie

Shell:
Try making it with crushed ginger snaps...

Ingredients:
  • 9-inch pie crust (recipe follows) 
  • 1/2 cup firmly packed light or dark brown sugar 
  • 2 large eggs 
  • 1 teaspoon cinnamon 
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt 
  • 1/4 teaspoon freshly grated nutmeg 
  • 1 cup canned or fresh pumpkin puree 
  • 1 1/2 cups heavy (double) cream
  • Sprinkle ginger-pumpkin seeds on top. This is a MUST.
Bake the usual way.  


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