Best Gingerbread Spiced Pumpkin Pie Recipes
SPICY PUMPKIN GINGERBREAD
This is my favorite pumpkin recipe of the season... Adapted from a pumpkin bread recipe i found on Allrecipes.com, my version is more like spicy gingerbread with the added richness of pumpkin!! It is wonderful with a cup of tea and keeps well in the fridge for up to two weeks. Also makes a nice gift! For muffins, reduce cooking time by 30 minutes (i like to add pecans and raisins to the batter for chewy-crunchy muffins, yum!)--. Enjoy!
Provided by Hybrid Cookin
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In medium bowl, combine flour, baking soda, baking powder and salt; set aside.
- In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, cinnamon, allspice, nutmeg and cloves.
- Add flour mixture to pumpkin mixture, stir until blended. Pour into prepared pans.
- Bake in preheated oven for about 1 hour, or until a toothpick comes out clean.
Nutrition Facts : Calories 401.7, Fat 15.4, SaturatedFat 1.5, Cholesterol 52.9, Sodium 414.4, Carbohydrate 62.8, Fiber 1.4, Sugar 39.2, Protein 4.8
PUMPKIN GINGERBREAD PIE
Make and share this Pumpkin Gingerbread Pie recipe from Food.com.
Provided by CookingONTheSide
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Coat a 10-inch deep-dish pie plate or an 8x8x2-inch baking dish with cooking spray; set aside.
- In small mixing bowl, combine pumpkin, sugar and pumpkin pie spice.
- Add egg.
- Beat lightly with a rotary beater or fork just until combined.
- Gradually stir in half-and-half, mix well.
- Prepare gingerbread mix according to package directions.
- Pour batter into prepared pie plate or dish.
- Lightly spoon pumpkin mixture over gingerbread batter; swirl gently using a table knife.
- Bake for 50 minutes for pie plate or 60 minutes for baking dish or until a pick inserted in gingerbread portion comes out clean.
- Cool slightly.
- Serve warm or at room temperature with whipped cream, if desired.
Nutrition Facts : Calories 298.5, Fat 9.6, SaturatedFat 3.1, Cholesterol 32, Sodium 429.1, Carbohydrate 50.3, Fiber 1.8, Sugar 33.6, Protein 3.9
SPICY PUMPKIN PIE II
This is for all the people who don't like pumpkin pie. I don't like pumpkin pie either, but this one's different. It's so spicy!! It has become a much anticipated family custom. It's best to make your own pie shell instead of using the ready made kind because they aren't deep enough. This recipe is easily doubled.
Provided by ANNEKEK
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C.)
- In a large bowl, combine pumpkin puree, milk, cream, brown sugar and white sugar. Mix in the cinnamon, salt, nutmeg, ginger and cloves. Beat in the flour and eggs. Pour filling into pie shell.
- Bake for 10 minutes at 450 degrees F (230 degrees C) then reduce the temperature to 350 degrees F (175 degrees C) and bake for 50 minutes, or until filling has set.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 44.9 g, Cholesterol 68.7 mg, Fat 15.5 g, Fiber 3.8 g, Protein 6 g, SaturatedFat 6.3 g, Sodium 238.3 mg, Sugar 29.6 g
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