Lilies gilded here

OK, time to share a couple recipes. I have to give credit to Peace Coffee for inspiring the first one, but their recipe was a bit off. I’ve refined it, so here you go:

Espresso Pumpkin Pie

1 16-oz. can pumpkin
1 12-oz. can evaporated milk
2 eggs
1 shot (1–2 oz.) espresso, cooled
3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp finely ground espresso beans
1/4 tsp black pepper (freshly ground if possible)

Combine all ingredients in a large bowl and mix well. Pour into uncooked pie crust and bake at 425° for 15 minutes. Reduce temperature to 325° and bake until a knife inserted in the center comes out clean, approximately 40 minutes. Cool for at least 30 minutes before serving. Serve with whipped cream and a drizzle of chocolate syrup (the darker, the better). Makes 1 10″ pie (or a fairly deep 9″).

Ginger Pumpkin Pie

1 16-oz. can pumpkin
1 12-oz. can evaporated milk
2 eggs
3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp nutmeg
Dash of cloves
Fresh ginger to taste (I use a piece a little bigger than my thumb. It’s possible to use too much, but you have to try really hard.)

Combine all ingredients except ginger in a large bowl and mix well. Peel ginger and run through a garlic press, into the pie batter. (Whatever makes it through the press goes in, but the stringy bits left inside the press should be discarded. Squeeze hard, you want all that juice.) Stir a little more to distribute the ginger. Pour into uncooked pie crust and bake at 425° for 15 minutes. Reduce temperature to 325° and bake until a knife inserted in the center comes out clean, approximately 40 minutes. Cool for at least 30 minutes before serving. Serve with whipped cream. Makes 1 10″ pie (or a fairly deep 9″).

Pumpkin pie tips: Use a bowl with a spout for easy pouring. Slide the oven rack out and place the empty pie crust on the rack before you fill it. That way, you can avoid trying to lower a really full pie into the oven. A vegetable peeler works great on fresh ginger. It’s really hard to overbake a pumpkin pie, so if you’re not sure, go a few minutes longer.

If you want to make both pies at the same time, I’d suggest making the ginger first, then the espresso. You can skip washing the bowl in between, the tiny bit of ginger won’t bother the epsresso pie at all.