SMS: Ginger Custard Pumpkin Pie

This week’s Sweet Melissa Sundays selection is Ginger Custard Pumpkin Pie. We’ve had a lot of pie recently, and pumpkin treats for that matter, so my initial inclination was to scale this recipe way back and just make a couple crustless ramekins since it sounded too good to miss completely. Josh assured me he was happy to eat more pie, though, so I ended up making a half recipe with a Biscoff cookie crust. I’d never made a pumpkin pie with a cookie crust, but I love crumb crusts, so I figured it didn’t hurt to try.



This recipe uses fresh ginger and cinnamon sticks seeped in cream for the spice flavoring. I’m not sure if I didn’t chop my ginger fine enough to thoroughly infuse the cream or if I just like a strong ginger punch, but I had to add some ground ginger to the custard in order to get the flavor to my liking. There have been a lot of sweets vying for our attention this weekend, so we haven’t really tried enough to rate it yet and tell if it will be a contender for a Thanksgiving dessert. I do know that the cookie crust was definitely a good idea. Many thanks to Debbie of Everyday Blessings of the Fivedees for hosting this week. You can find the recipe here on Debbie’s site and visit the Sweet Melissa site to see what the other bakers thought of this dessert.