Active Time 20 min Total Time 8 hr
luxurious richness to the pie but also transforms it into a visual masterpiece, adorned with enchanting swirls of vibrant orange. The addition of ginger introduces a nuanced and subtle snap, elevating the overall flavor profile to create a truly captivating culinary experience.
Makes 8 servings
INGREDIENTS
1 Pie Junkie crumb crust baked and cooled
3/4 cup sugar
1/4 cup chopped crystallized ginger
8 ounces cream cheese, softened
2 large eggs
1/4 cup whole milk
1 tablespoon all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup canned solid-pack pumpkin (from a 15-ounces can)
METHOD
Step 1
Prepare Pie Junkie’s frozen pastry shell on baking sheet and place a piece of tin foil in the bottom to cover and fill with pie weights. Place on middle rack of 350°F convection oven and bake for 10 minutes. Turn your baking sheet and bake for another 8 – 10 minutes or until golden brown on the bottom.
Set aside and let cool.
Step 2
Put oven rack in middle position and preheat oven to 350°F.
Step 3
Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
Step 4
Reserve 2/3 cup cream cheese mixture in a glass bowl. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
Step 5
Pour pumpkin mixture into Pie Junkie’s crumb crust. Stir reserved cream cheese mixture (from glass bowl) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon.
Place pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.
