Ginger Custard Pumpkin Pie-SMS

Today is the day that I get to host the Sweet Melissa Sunday recipe!

The recipe I chose was Ginger Custard Pumpkin Pie

doesn't that just scream fall!

The first thing you do is take one 6 x 1 inch piece of fresh ginger, unpeeled and thinly slice and coarsely chop

and 2 cinnamon sticks, crushed

I have never used these before so it was an experience

crushing cinnamon was not easy

but the ginger gave the pie and extra boost!

I would make this again it was very good and a perfect fall dessert.

Ginger custard Pumpkin Pie
1 prebaked 10-inch pie shell
One 6 x 1 inch piece of fresh ginger, unpeeled, sliced thinly and coarsely chopped
2 cinnamon sticks, crushed
1 cup heavy cream
1/4 cup whole milk
2 large eggs
2 large egg yolks
2/3 cup sugar
1/2 teaspoon salt
2 cups of fresh or canned pumpkin puree

Before you start
position a rack in the bottom third of your over. Preheat the oven to 350 degrees.
1. In a small saucepan over medium heat, combine the ginger, crushed cinnamon sticks, heavy cream, and milk to scalding. Remove from the heat, cover, and let steep for 10 minutes. Return the saucepan to medium heat and bring back to scalding.
2. Meanwhile, in a medium bowl, whisk together the eggs, egg yolks,sugar, and salt until pale yellow. Whisk the hot ginger cream, little by little, until combined.
3. In a separate bowl, briefly whisk the pumpkin puree until smooth. Slowly whisk in the ginger custard until incorporated.
4. pour the pumpkin custard in the prebaked pie shell. Bake for 60-70 minutes, or until set.
Remove to a wire rack to cool.
This pie keeps tightly wrapped in plastic at room temperature overnight. For longer storage, it keeps tightly wrapped in plastic wrap in the refrigerator for up to 3 days.
Enjoy!