Ginger Custard Pumpkin Pie Recipe | Cook the Book

Ingredients

• 1 prebaked 10-inch pie shell (see recipe below)
• One 6 x 1-inch piece 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 kosher salt
• 2 cups fresh or canned pumpkin puree
• For the Pie Dough:
• 2 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup very cold unsalted butter, cut into 1/2-inch pieces
• 6 to 8 tablespoons ice water

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