Pumpkin Pie Variations...

Over the Thanksgiving holiday,
I made two pumpkin pie variations
that were very new to me.
Below are the recipes...


The first pie came from a recipe that was given to me
by a thoughtful friend that knew I loved chai green tea.


Chai Pumpkin Pie

Crust:
1 1/4 cups unbleached flour
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup unsalted butter, cut up
3 to 4 TBS of ice water


Filling:
3/4 cup packed light brown sugar
1 tsp ground cardamom (I recommend only 1/2 tsp)
3/4 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
2 eggs
1 egg yolk
1 (15 oz) can pure pumpkin
1 1/2 cups half and half


Topping:
1 cup heavy whipping cream
2 TBS sugar
1/4 cup finely chopped crystallized ginger
(or tsp ginger)


1. Whisk flour, 1/2 tsp cinnamon and 1/4 tsp salt
in large bowl. With pastry blender or fork,
cut butter until mixture resembles
coarse crunbs with some pea-size pieces.
Add 3 TBS of the water;
stir until dough begins to form, adding additional water,
1 TBS at a time, if necessary. Shape into flat round;
cover and refigerate 1 hour.

2. Whisk brown sugar, cardamom, ginger,
1/2 tsp cinnamon, cloves, and salt in large bowl.
Whisk in eggs and egg yolk.
Stir in pumpkin and half and half

3. Heat over to 400.
On lightly floured surface, roll dough into 11 inch round.
Line 9 inch pie pan with dough; crimp edges.
Pour filling into crust.

4. Bake 20 minutes.
Reduce temp to 325; bake additional 35 to 45 minutes
or until edges are slightly puffed
and center barely moves when side of pan is gently tapped.

5. Beat cream in medium bowl
at medium speed until soft peaks form.
Beat in sugar, stir in ginger.
Bake till streusel is browned.
Cool on wire rack. Store in fridge.



{photo does not include topping}



Ginger-Streusel Pumpkin Pie

1 pie crust
3 eggs
1 can (15 ounces) solid-pack pumpkin
1 1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp ground cloves

Streusel:
1 cup unbleached flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
1/2 cup chopped walnuts
1/3 cup finely chopped crystallized ginger
(or 1-2 tsp ground ginger)


In large bowl, whisk the eggs, pumpkin, cream, sugars,
cinnamon, salt, allspice, nutmeg, and cloves.
Pour into pastry shell.
Bake at 350 for 40 minutes.

In a small bowl, combine flour and brown sugar;
cut in butter until crumbly.
Stir in walnuts and ginger. Sprinkle over filling.

Bake 15-25 minutes longer or until done.
Cool on a wire rack. Refrigerate leftovers.