GINGER PUMPKIN PIE RECIPES
GINGERY PUMPKIN PIE RECIPE: HOW TO MAKE IT
My birthday is in late November so my mom often morphed the Thanksgiving pumpkin pie into my birthday "cake" and had all the family sing for me. This is an update on her recipe, adding lots more of our mutual favorite ingredient, ginger. The pie's best after it's nice and chilled. Birthday candles optional. —Emily Tyra, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 8 servings (1-1/2 cups whipped cream).
Number Of Ingredients 23
Steps:
- In a small bowl, mix flour, ginger, allspice and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 1 hour or overnight. , Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, whisk filling ingredients until blended; pour into crust. , Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add maple syrup and cinnamon; beat until soft peaks form. Serve with pie.
Nutrition Facts : Calories 504 calories, FatContent 36g fat (22g saturated fat), CholesterolContent 182mg cholesterol, SodiumContent 226mg sodium, CarbohydrateContent 42g carbohydrate (22g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
GINGERSNAP PUMPKIN PIE RECIPE | ALLRECIPES
A spicy version of the all time favorite pumpkin pie.
Provided by Deanna
Categories Desserts Pies Pumpkin Pie Recipes
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 9-inch pie
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
- Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
- Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.
Nutrition Facts : Calories 315.5 calories, CarbohydrateContent 47.4 g, CholesterolContent 69.7 mg, FatContent 11.9 g, FiberContent 1.8 g, ProteinContent 6.2 g, SaturatedFatContent 5.8 g, SodiumContent 355.8 mg, SugarContent 36.7 g
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Total Time 3 hours 10 minutes
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- 1. Make the crust: Preheat oven to 375°F. Process gingersnaps in a food processor until fine crumbs form, 20 to 25 seconds. Add brown sugar, salt, and ground ginger; pulse to combine, 5 or 6 times. Add butter and pulse until combined, 10 to 12 times. Press in bottom and up sides of a 9-inch deep-dish pie plate. Freeze 30 minutes. Bake until dry to the touch and fragrant, 12 to 14 minutes. Cool completely on a wire rack. 2. Make the filling: Reduce oven temperature to 350°F. Whisk together granulated sugar, ground ginger, cinnamon, salt, and cloves in a bowl until combined. Whisk in pumpkin, half-and-half, eggs, and fresh ginger just until combined. Pour into prepared crust. 3. Bake until filling is set (it may jiggle slightly in very center), shielding crust with foil after 30 minutes to prevent excessive browning, 60 to 70 minutes. Cool completely on a wire rack. Serve at room temperature or chilled, topped with whipped cream and candied ginger.
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Ginger and coconut add warm, flavorful accents to this Thanksgiving classic. If you'd like a dollop of something creamy, top with fat-free whipped topping.
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Total Time 55 minutes
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- Pour pumpkin mixture into prepared crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 375° for 40 minutes or until a knife inserted into the center comes out clean. Remove from baking sheet; cool 1 hour on a wire rack. Refrigerate 2 hours or until chilled. Sprinkle coconut over pie.
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Reviews 4.5
Total Time 5 hours 0 minutes
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I love to bake and have spent a lot of time making goodies for my family and friends. The streusel topping gives this pie a special touch your family will love. —Sonia Parvu, Sherrill, New York
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Total Time 01 hours 20 minutes
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Reviews 4.9
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- Preheat oven to 350°. On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate and trim to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into crust. Bake 40 minutes., In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling. , Bake 15-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
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Total Time 2 hours 25 minutes
Category low-calorie, nut-free, children, Christmas, feed a crowd, Thanksgiving, baking, dessert
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Total Time 2 hours 25 minutes
Category low-calorie, nut-free, children, Christmas, feed a crowd, Thanksgiving, baking, dessert
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From epicurious.com
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WWW.ALLRECIPES.COM
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PUMPKIN PIE WITH GINGERSNAP CRUST RECIPE | ALTON BROWN
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