Finishing up pumpkin pie makings from the holidays, I propose fearlessly that the secret to making a pumpkin pie extraordinary, rather than just OK, is adding to the filling before baking:
- a full teaspoon or more of very minutely-chopped peeled fresh ginger; and
- a heavy-handed dash of powdered cayenne pepper.
If the result is a little bit too picante for some tastes (don't try it with a small child!), garnish liberally with sweetened heavy cream, whipped or poured. Your guests will thank you.
Now we know, next year, no need to produce a pallid pie and wish it had more flourish, gustatorily speaking.