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Pumpkin pie using fresh ginger

I need to bake a pumpkin pie and I'm out of ground ginger. I have no time to wait for a delivery from Penzey's and would rather not buy another brand. Has anyone used fresh grated ginger in a pumpkin pie?

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  1. I would rather get another brand than use grated ginger... It is a mouth feel thing. Unless you are using fresh pumpkin and have a bit of texture going on anyway.

    2 Replies
    1. re: wyogal

      actually, you can get around the texture issue by crushing/pressing fresh ginger and just using the juice.

      1. re: goodhealthgourmet

        Yes! I often put fresh ginger through a (well-cleaned) garlic press when I'm using it in something that needs a smooth texture. Or, if I'm using a lot of it, I toss it in the blender and puree until smooth.

        And I often use it to replace powdered ginger. A different, fresher, brighter flavour for sure, but I really like it and with the nutmeg, cinnamon, cloves etc, you will still have that spicy pumpkin pie taste.

    2. It is a different flavor entirely; brighter and tangy versus musty and rich.

      I've tried it and ultimately decided I didn't like it.

      1. as Carrie pointed out, the flavor of fresh ginger is very different from the ground powder. i know you don't want to try another brand, but Spice Islands ground ginger is excellent.

        1 Reply
        1. re: goodhealthgourmet

          If you can find a Mexican spice rack, you might find whole dried ginger. You can grate it with the nutmeg grater. But it will require a lot of elbow grease to get a couple of teaspoons.

        2. I agree that the flavor of fresh ginger will be significantly different from the ground ginger you've grown accustomed to. However, if you decide to use fresh ginger, use only about half a teaspoon and put it in a food processor along with your sugar and other spices and run the machine for a couple of minutes to combine the flavors thoroughly. Otherwise, you'll have pockets of ginger flavor in your pie and that's not a good thing.

          1. Would it be possible to microplane the fresh ginger, then dry it (slow oven) and use it? Would that change the flavor? You could powder it by crushing in a mortar?

            1 Reply
            1. re: blue room

              Whole dried ginger looks just like whole fresh pieces that have been mummified - much smaller, and quite hard. I don't know how long it takes to dry them, nor how much heat is applied.

              I think the simplest solution is to buy a fresh bottle of ground ginger from the grocery story. I doubt if the quality differs from brand to brand that much. I don't worry about the 'brand' of fresh ginger. My current supply of ground ginger came in a cello package from the Mexican spice rack. Often it is simpler to just use a larger quantity of a preground ginger than to freshly grind it.

            2. I think buying ground ginger is your best solution. I like Penzey's spices too, but if you open a fresh jar of another brand, it will probably have a good flavor. You are using all those other good spices, so the ginger isn't the star.

              1. No.

                Fresh ginger =/= ground ginger.

                1. I just watched a Thanksgiving Americas Test Kitchen in which they used grated fresh ginger (2tsp) in pumpkin pie. The filling was strained before pouring in the pie shell.

                  1. I am boggled. Are y'all such a bunch of traditionalists? I've used fresh ginger plenty of times. It can be just lovely. I'm particularly fond of my ceramic ginger grater for fresh ginger - you get juice and a bit of flesh but not the fibers. And if you have young ginger, the texture is much nicer.

                    2 Replies
                    1. re: Vetter

                      I actually like a combination of fresh and dried.

                      1. re: Vetter

                        It's not that one should not use fresh ginger (or ginger juice) in pumpkin pie.

                        Rather, it's that fresh ginger is not a substitute for dried, ground ginger, which is what I took the OP to be asking about.