Time for Sweet Melissa Sundays, today our pick is Ginger Custard Pumpkin Pie, chosen for us to try by Debbie of Every Day Blessings of The Five Dee’s -- you can find the recipe here at Debbie's site if you do not have The Sweet Melissa Baking Book.
This recipe had some new twists on the traditional pumpkin pie, starting out with seeping chopped ginger and crushed cinnamon sticks into cream, and then making a custard base to be mixed withe the pumpkin puree before being baked.
Above is my before baking photo and below is my after. I used the suggested crust recipe in the book but forgot the touch of baking powder. It still turned out nice and flaky and buttery tasting.
After letting this cool for about three hours, well to room temperature, I sliced a piece (the first photo of this post) for my husband, who is the pumpkin pie lover around here, to try. He really didn't like the texture, which is lighter and softer than your typical pumpkin pie. I on the other hand, thought it was pretty good, all of the flavors came together really nicely. I'm hoping that after an overnight in the fridge for this pie to really firm up picky husband will give it another chance. I hope all of my SMS friends who gave this a try had lots of happy pumpkin pie taste testers. ETA: Picky husband thought it was pretty good after a night in the fridge :)