Chipotle Pumpkin Pie with Candied Ginger Double Crust

**By Chadwick Boyd**

If You Think Regular Pie Crust is Boring, Double it Up and Make This!

My grandmother Clara taught me everything I know about cooking and baking. She also taught me how to love people through food.

Grandma Clara was known for her Thanksgiving pumpkin pies, because of her extra thick crust. Rather than a traditional, ⅛-to-¼-inch crust, she doubled it up to form this very sturdy, hearty one. My grandfather was quite keen for it; it was one of many ways my grandmother showed him how much she loved him, and he fawned over her pies. Over the years, we came to love the double crust as a family, too. It is now part of our family recipe canon.

For my Thanksgiving celebrations, I still follow Grandma Clara’s doubled up recipe, but I give it a modern, bold twist, which friends and family have raved about. I add bits of candied ginger to the crust and stir a little chipotle powder into the filling. I also glaze the top with some honey once the pie is baked to make the it shine and add an extra not-too-sweet stickiness to every crusty bite.

Chadwick’s Checklist

What you need to know before you cook.

This recipe uses a 9-inch pie plate
You can bake the pie crust or the whole pie the day before serving
Make sure to refrigerate the finished pie; unlike how I learned growing up, pumpkin pies are like custard pies or quiches, they must be refrigerated. Just set the pie out on the counter 30-45 minutes to take the chill off before serving.
Be sure to cover the pie crust with foil while baking if it starts to brown too quickly

Serving Size: 8-10 Prep Time: 45 minutes, plus 1 hour chilling time Cooking Time: 1 hour 15 minutes

Ingredients

For the pie crust

2½ cups all-purpose flour
1 teaspoon sea salt
2 tablespoons sugar
1½ sticks unsalted butter, cold and cut into small cubes
½ cup vegetable shortening
6-8 tablespoons ice water

For the pie filling

2 cups pumpkin purée
2 cups heavy cream
1 cup packed light brown sugar
2 eggs, gently beaten
1 teaspoon sea salt
½ teaspoon ground ginger
½ teaspoon ground allspice
2 teaspoons ground cinnamon
¼-½ teaspoon chipotle powder, depending on taste

Directions

To make the crust

Mix together the flour, salt, and sugar. Using a pastry cutter, work in the butter and shortening until it looks like a coarse crumble.
Add in the cold water. Using your hands, work the ingredients together until you form a ball of dough. Flatten to a 1½-inch thick disk, wrap in parchment paper, and place in the refrigerator for about 1 hour or until completely cold.
Preheat the oven to 425°F with the rack in the center of the oven.
Roll out the dough out on a lightly floured surface with a lightly floured rolling pin until it’s 1-inch larger than the pie plate. The dough should be about ⅓-inch thick. Gently roll the dough around the rolling pin and center over the pie plate. Press the dough into the pan. The dough should hang about 1-inch over the edges.
Fold the overhanging dough underneath itself to create an even rim. Crimp with your thumb and forefinger to finish. Gently press the candied ginger into the bottom and sides of the pie dough.
Place a piece of parchment paper on the pie crust. Fill with pie weights or dried beans to the top edge of the crust. Bake the crust for 12-15 minutes or until the edges of the crust are lightly golden. Transfer to a wire rack, remove the parchment with weights, and let cool while you make the filling.

For The Pie Filling & To Bake The Pie

Keep the oven set to 425°F.
In a large mixing bowl, add the pumpkin, milk, sugar, beaten eggs, salt and spices. Whisk well until completely incorporated.
Pour the filling into the pie shell.
Place the pie in the oven and bake for 15 minutes.
Lower the heat to 400°F and continue baking for 45 minutes or until the center of the pie is just firm.

NOTE: If the pie crust browns too quickly, cover the edges with foil too it does not burn.