Thai Spiced Pumpkin Pie
We’ve been known to order multiple pints of ice cream on days we cook together, and recently we discovered “Thai Curry Pumpkin,” from Jeni Britton Bauer, founder of the artisan ice cream company Jeni’s Splendid Ice Cream. The Thai Curry Pumpkin ice cream, one of Jeni’s deliciously unique Thanksgiving flavors, fuses fresh, roasted kabocha pumpkin and sweet Thai curry spices. We loved the taste so much that we were inspired to put a Thai spin on our traditional Thanksgiving dessert. These Thai spices go perfectly with pumpkin, but still subtle enough for the non-adventurous eaters in your family. Happy baking and Happy Thanksgiving to you and yours!
Xx J & J
INGREDIENTS
For the Pie:
1 pie crust, blind baked (see instructions below)
1 (15 oz) can pumpkin puree
2 eggs
2/3 cup light brown sugar
½ cup heavy cream
2/3 cup sweetened condensed milk
1 Tablespoon vanilla extract
2 ½ teaspoons cinnamon
1 teaspoon turmeric
½ teaspoon ground cardamom
½ teaspoon ground coriander
½ teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
1/8 teaspoon teaspoon salt
For Ginger Whipped Cream:
1 ½ cups heavy cream
3 TB granulated sugar
½ teaspoon ground ginger
6 gingersnap cookies, roughly chopped, for garnish (optional)
DIRECTIONS
Blind Bake Pie Crust:
Preheat oven to 400ºF. On a lightly floured surface, roll out one pie dough to a 12-inch round. Place dough in a 9-inch deep dish pie plate, trim the dough leaving a ½-inch overhang. Tuck the overhang underneath itself and crimp the edges. Using a fork, poke holes in the bottom of the pie crust. Place a piece of aluminum foil or parchment paper over the crust and and fill with pie weights or dried beans. Don’t have these things? You can use a bunch of spoons! Bake for 15 minutes, carefully remove the foil and beans, then place the crust back in oven until golden brown, about 10 more minutes. Cool pie crust completely!
Make the Ginger Whipped Cream:
Using a hand held mixer or a stand mixer fitted with whisk attachment, beat heavy cream until soft peaks form. Add in the sugar and ginger and continue whisking until stiff peaks form. Cover and place in refrigerator until ready to serve.
Make the Pumpkin Pie Filling:
Thoroughly whisk together all of the filling ingredients until well mixed. Pour filling into the cooled pie crust and bake for 15 minutes. Reduce oven temperature to 350ºF and bake for an additional 35-40 minutes. Ovens vary, so check your pie occasionally. If the crust starts getting too brown before pie is done, cover the pie with aluminum foil and continue baking. Transfer pie to a wire rack and cool completely. Serve with ginger whipped cream and garnish with chopped ginger snap cookies!
