The only thing that makes mon mari shout “beurk” (translation: yuck) faster than my matinal green drink is a slice of pumpkin pie. I had the occasion to make two this past week. Does this world really need another pumpkin pie recipe? As much as I needed to eat an extra slice last night. So what is my take? With no condensed milk on hand, I improvised adding my personal French touch of creme fraiche. Additionally, freshly grated ginger lightens and brightens a classic reserved for the precious moments before a full-on food coma.
Happy holidays, everybody!
_
Pumpkin Pie à la francofly
serves 8
(Note: Friends in France, resist splurging on canned pumpkin. The frozen food emporium Picard makes a terrific pumpkin puree.)
1 1/4 cup pumpkin puree
4 eggs
1 teaspoon fresh ginger, grated
½ teaspsoon cinnamon
¼ teaspoon nutmeg
¾ cup crème fraiche
¼ cup sugar
1 pinch salt
1 recipe pie crust (I am forever loyal to Melissa Clark’s here)
1.) Preheat oven to 350°f / 175°c. On floured surface, roll out pie crust to form 12-inch circle. Roll crust over rolling pin and transfer to 9-inch pie pan. Fold over excess dough and pinch into decorative border. Place in freezer while preparing filling.
2.) Mix together pumpkin, eggs, fresh ginger, and crème fraiche. Add cinnamon, nutmeg, and sugar until combined. Pour mixture into prepared pie crust. Cook for 50-60 minutes until crust is golden and custard wobbles just slightly in center. Cool. Serve with whipped crème.
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