You make a pumpkin pie.  And it tastes so good.

When we found this appropriately named Ghost Pumpkin, the logical conclusion was of course to chop him up, bake him, blend him and toss in some of the finest ingredients we had in the pantry.  The end product was what we can only call the lovely outcome of a pumpkin sacrifice.

Following a busy weekend out of town, the decision to bake up a pie from scratch may have felt overly ambitious on a late Sunday evening. Once completed though, it’s safe to say ambition payed off.

Pumpkin Pie with Graham Cracker Crust – Serves 6 to 8

Filling
1/8 cup butter, melted
2 tablespoons amaretto
1/4 teaspoon ginger
8 ounces cream cheese, softened
3 cups baked glazed pumpkin, pureed
3/4 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 eggs
8 ounces evaporated milk
1/4 teaspoon cornstarch
1 teaspoon vanilla bean paste
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon cardamom
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 cayenne pepper

Whipped Cream
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla bean paste

Crust
2/3 cup all purpose flour
1/3 cup whole wheat flour
1 1/3 tablespoons wheat germ
4 graham crackers, crushed
1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1/2 cup unsalted butter, softened and cubed
1/3 cup packed light brown sugar

1.  Combine all ingredients for the crust in a large food processor until thoroughly incorporated.  Press into a 10-inch pie dish and refrigerate for 30 minutes.  Bake at 350 degrees until golden brown, approximately 15-20 minutes.  Allow to cool completely.

2.  Cut pumpkin into pieces, scoop out innards and remove seeds.  Combine melted butter, amaretto and ginger and brush over pumpkin flesh.  Turn cut side down and roast at 400 degrees until golden and soft, approximately 50-60 minutes.  Allow to cool completely once done.  Scoop out cooked pumpkin and puree in food processor until smooth.

3.  In a large bowl, combine pureed pumpkin, cream cheese, eggs, sugars, evaporated milk, vanilla bean paste and cornstarch.  Once thoroughly combined, mix in all spices and salt.  Pour into cooled pie shell and tap lightly to remove air bubbles.  Bake at 350 degrees until middle is set, approximately 45-55 minutes.

4.  Once pie has cooled, mix heavy cream, white sugar and vanilla bean paste with a hand mixer until thick.  Dollop onto pie and serve.

Click HERE for the printable recipe.