Best Pumpkin Pie With Ginger Recipes

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GINGERSNAP PUMPKIN PIE



Gingersnap Pumpkin Pie image

A spicy version of the all time favorite pumpkin pie.

Provided by Deanna

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 12

1 ¾ cups gingersnap cookie crumbs
2 ½ tablespoons butter, melted
2 tablespoons white sugar
1 ½ cups canned pumpkin
¾ cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk

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, Carbohydrate 47.4 g, Cholesterol 69.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 355.8 mg, Sugar 36.7 g

GINGERY PUMPKIN PIE



Gingery Pumpkin Pie image

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

Time 1h20m

Yield 8 servings (1-1/2 cups whipped cream).

Number Of Ingredients 23

1-1/4 cups all-purpose flour
1 tablespoon minced fresh gingerroot
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup butter, cubed
3 to 5 tablespoons ice water
FILLING:
2 large eggs, room temperature
1 large egg yolk, room temperature
1 can (15 ounces) solid-pack pumpkin
1-1/4 cups heavy whipping cream
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon minced fresh gingerroot
1 teaspoon molasses
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
WHIPPED CREAM:
3/4 cup heavy whipping cream
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon

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, Fat 36g fat (22g saturated fat), Cholesterol 182mg cholesterol, Sodium 226mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.

PUMPKIN PIE WITH GINGER STREUSEL



Pumpkin Pie with Ginger Streusel image

Categories     Food Processor     Fruit     Ginger     Nut     Dessert     Bake     Thanksgiving     Walnut     Spice     Pumpkin     Fall     Clove     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 28

Crust
2 tablespoons chopped peeled fresh ginger
1 1/3 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
1/4 cup chilled solid vegetable shortening, cut into small pieces
1 large egg yolk
2 tablespoons (or more) ice water
Filling
1 16-ounce can solid pack pumpkin
1 1/2 cups whipping cream
3 large eggs
1/2 cup sugar
1/4 cup packed golden brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoons ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Topping
1 cup all purpose flour
1/2 cup packed golden brown sugar
1/2 cup coarsely chopped walnuts (about 2 1/2 ounces)
1/4 cup finely chipped crystallized ginger
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature

Steps:

  • For crust:
  • Place ginger in processor and process ;until minced. Add flour, sugar, cloves and salt; process to combine. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Mix yolk and 2 tablespoons water in small bowl. Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps. If dough is too dry, blend in more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.)
  • Preheat oven to 350°F. Roll out dough on floured surface to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish). Freeze crust for 15 minutes. Line crust with foil and then fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans and bake until crust is set and pale golden, about 10 minutes. Transfer crust to rack; cool completely.
  • For filling:
  • Whisk all ingredients in large bowl until combined. Pour into pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.
  • Meanwhile, prepare topping:
  • Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely.

PUMPKIN PIE WITH GINGER



Pumpkin Pie With Ginger image

Provided by Marian Burros

Categories     dessert

Time 1h10m

Yield 10 to 12 servings

Number Of Ingredients 12

3 whole eggs
2 egg yolks
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
18 ounces milk
2 2/3 cups plain canned pumpkin purée
1 baked 12-inch pie shell (see recipe)
1/2 pint heavy cream
Candied ginger, finely cut

Steps:

  • Heat oven to 375 degrees. Beat whole eggs and yolks lightly. Cream sugar and eggs, and beat in salt, cinnamon, ginger, cloves and milk until thoroughly blended. Stir in the pumpkin. Pour into prebaked pie shell.
  • Bake about 1 hour, until a toothpick inserted in center comes out clean. Do not jiggle. Cool pie on wire rack, then chill.
  • To serve, whip cream and pipe around edge of pie; decorate with candied ginger.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 220 milligrams, Sugar 21 grams, TransFat 0 grams

CREAMY GINGER PUMPKIN PIE



Creamy Ginger Pumpkin Pie image

Provided by Food Network

Categories     dessert

Yield 10 servings

Number Of Ingredients 9

2 15-ounce cans pumpkin pie mix
1 container Cool Whip Light
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 graham cracker crust

Steps:

  • Preheat oven to 425 degrees. Follow mixing directions as instructed on the can of pumpkin pie mix. Blend in 3/4 Cool Whip in lieu of milk and fold in ginger. Puree in the blender and pour into graham cracker crust. Bake for 15 minutes. Reduce the temperature to 350 degrees, and bake for an additional 40-50 minutes. Let cool and garnish with Cool Whip and/or pumpkin seeds.

GINGER-COCONUT PUMPKIN PIE



Ginger-Coconut Pumpkin Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 14

6 ounces gingersnap cookies (about 23 cookies)
1 tablespoon chopped crystallized ginger
1 tablespoon packed light brown sugar
4 tablespoons unsalted butter, melted
1 15-ounce can pure pumpkin puree
1 cup canned unsweetened coconut milk
3/4 cup granulated sugar
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup heavy cream
1 tablespoon packed light brown sugar
1/4 teaspoon pumpkin pie spice, plus more for topping

Steps:

  • Make the crust: Preheat the oven to 325 degrees F. Pulse the cookies, crystallized ginger and brown sugar in a food processor until finely ground. Add the melted butter and pulse to combine. Press the mixture into the bottom and up the side of a 9-inch pie plate. Bake until set and slightly dry around the edge, 10 to 12 minutes. Transfer to a rack and let cool.
  • Make the filling: Whisk the pumpkin puree, coconut milk, granulated sugar, eggs, vanilla, ground ginger and salt in a medium bowl until smooth. Pour into the cooled crust. Bake until the filling is set and no longer looks wet, 1 hour 15 minutes. Transfer to the rack and let cool completely, at least 2 hours.
  • Make the topping: Beat the heavy cream, brown sugar and pie spice in a bowl with a mixer on medium-high speed until stiff peaks form, 3 minutes. Spread on the pie; sprinkle with more pie spice.

PUMPKIN PIE



Pumpkin Pie image

Try Alton Brown's classic Pumpkin Pie recipe from Food Network.

Provided by Alton Brown

Categories     dessert

Time 3h50m

Yield 1 9-inch pie or 5 5-inch mini-pies

Number Of Ingredients 14

6 ounces gingersnap cookies
1 tablespoon dark brown sugar
1 teaspoon ground ginger
1 ounce unsalted butter, melted
16 ounces Pumpkin Puree, recipe follows
1 cup half-and-half
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3/4 cup dark brown sugar
2 large eggs
1 large egg yolk
5 teaspoons light brown sugar, divided
1 (4 to 6-pound) baking pumpkin, rinsed and dried
Kosher salt

Steps:

  • Heat the oven to 350 degrees F.
  • For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
  • Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
  • For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.
  • Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.
  • For mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes before evenly dividing the filling between the pans. Bake until the center juggles slightly but the sides of the filling are set, 25 minutes. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of light brown sugar on the top of each pie. Melt the sugar using a torch to form a crispy top. Cool for 5 minutes before serving.
  • Heat the oven to 400 degrees F.
  • Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
  • Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
  • Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

GINGER SNAP PUMPKIN PIE WITH GINGER CREAM



Ginger Snap Pumpkin Pie with Ginger Cream image

I've been baking pumpkin pies for years and I'm always looking for new ways to spice up my recipe. The addition of gingersnap cookies gives pumpkin a little kick and the just-ripe banana lends extra sweetness. PS: don't scrimp on the ginger whipped cream; it brings everything together for a double hit of gingery goodness.

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield 8 to 12 servings

Number Of Ingredients 15

5 tablespoons butter, melted, plus more for greasing
2 tablespoons sugar
1/4 teaspoon fine salt
16 gingersnap cookies
1 sleeve graham crackers (about 9 sheets)
2 cups pumpkin puree (about 1 1/2 cans)
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
2 large eggs
1 banana, mashed
1 egg white
One 5-ounce can evaporated milk
3/4 cup heavy cream
3 tablespoons sugar
3 tablespoons candied ginger, minced

Steps:

  • For the crumb crust: Preheat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan with butter. Wrap the bottom of the pan in foil to prevent leaking. Combine the sugar, salt, 8 of the gingersnap cookies and the graham crackers in a food processor and pulse until crumbly. Drizzle in the butter and continue pulsing until the mixture is the consistency of wet sand. Pour the mixture into the pan and push into the base and halfway up the sides using a glass with straight edges.
  • Bake the crust for about 10 minutes, and then let cool completely while you make the filling.
  • For the filling: Stir together the pumpkin, dark brown sugar, cinnamon, eggs, banana, egg white and milk in a large bowl. Pour the filling into the baked crumb crust and bake for about 50 minutes. Let cool completely while you make the ginger whipped cream.
  • For the ginger whipped cream: Whip the cream with the sugar until soft peaks form using a hand mixer. Fold in the ginger.
  • Run a thin knife around the edge of the pie to release it from the pan. Load the whipped cream into a piping bag with a large star tip. Pipe rosettes around the perimeter of the pie and decorate with the 8 remaining gingersnap cookies.
  • Cook's Note: Make sure you use a piping bag with a large star tip so the ginger bits in the whipped cream don't clog the tip.

GINGER PUMPKIN PIE WITH STREUSEL



Ginger Pumpkin Pie with Streusel image

Want to dress up ordinary pumpkin pie for the holidays? Give it a buttery, sugary streusel topping of gingersnaps and pecans.

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 14

Pastry for single-crust pie (9 inches)
1 can (15 ounces) pumpkin
1 cup evaporated milk
2 large eggs, lightly beaten
1/2 cup packed brown sugar
2 teaspoons grated fresh gingerroot
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
GINGERSNAP STREUSEL:
1/2 cup crushed gingersnap cookies
1/4 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons butter, softened

Steps:

  • Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1 in. beyond edge of plate; flute edges. Place plate on a baking sheet., In large bowl, combine the pumpkin, milk, eggs, brown sugar, ginger, pie spice and salt. Pour into crust. Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°; bake for 15 minutes., Meanwhile, in a small bowl, combine the cookie crumbs, pecans, flour and brown sugar. Cut in butter until coarse crumbs form. Sprinkle over pie. Bake 35-45 minutes longer or until knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 308mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 3g fiber), Protein 7g protein.

GINGERSNAP PUMPKIN PIE



Gingersnap Pumpkin Pie image

The fantastic flavor from this pie comes from butterscotch pudding and canned pumpkin, which work surprisingly well together. Kids will go wild over the cream cheese layer! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 cups finely crushed gingersnaps (about 32 cookies)
1/4 cup butter, melted
4 ounces cream cheese, softened
1 tablespoon sugar
1-1/2 cups whipped topping
1 cup cold 2% milk
2 packages (3.4 ounces each) instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Additional whipped topping, optional

Steps:

  • Preheat oven to 375°. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until crust is lightly browned. Cool on a wire rack., For filling, in a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust., In a small bowl, beat milk and pudding mixes 1 minute. Stir in pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping if desired.

Nutrition Facts : Calories 429 calories, Fat 18g fat (11g saturated fat), Cholesterol 34mg cholesterol, Sodium 746mg sodium, Carbohydrate 62g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

BEST EVER PUMPKIN PIE WITH STEM GINGER CREAM



Best ever pumpkin pie with stem ginger cream image

Turn the volume up on this classic American dessert and make it fit for a dinner party feast, with stem ginger cream and pumpkin seed brittle

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 1h25m

Number Of Ingredients 18

1 small pumpkin or squash (roughly 500g/1lb 2oz), peeled, seeds removed, cut into large chunks
2 large eggs and 1 egg yolk
170g can evaporated milk
140g golden caster sugar
2 tbsp ginger syrup (from a jar of stem ginger)
2 tsp ground cinnamon
½ tsp ground ginger
¼ whole nutmeg , grated
pinch of ground cloves
2 tsp vanilla extract or paste
50g pumpkin seeds (dried seeds from a pack are best here)
300g pack ginger nut biscuits
2 balls stem ginger , roughly chopped
85g butter , melted
25g pumpkin seeds (dried seeds from a packet are best here)
100g golden caster sugar
2 tbsp ginger syrup (from a jar of stem ginger)
200ml whipping or double cream

Steps:

  • Start by cooking the pumpkin or squash. Heat oven to 180C/160C fan/gas 4. Put the pumpkin in a large, deep roasting tin. Add a splash of water, no more than a few tbsps, then cover with foil. Make a small steam hole in the middle, put in the oven and cook for 45 mins or until very tender. While the pumpkin cooks, tip the seeds for the crust onto a baking tray and put in the oven on a lower shelf for 10 mins until toasted and starting to pop, then cool. Once cooked, tip the pumpkin into a sieve, drain and cool completely.
  • Meanwhile, prepare the crust. Tip the toasted seeds and biscuits into a food processor and blitz to fine crumbs. Add the stem ginger and melted butter, and blitz again until the mixture is like wet sand. Tip into a 23cm fluted, loose- bottomed tart tin or a pie tin. Use the back of a spoon to spread the mixture evenly over the base and up the sides of the tin, pressing it firmly into place. Make sure there are no holes, so the filling can't escape. Put in the fridge and chill for 30 mins. Clean the food processor.
  • Turn oven down to 160C/140C fan/ gas 3. When the pumpkin is cool and any excess liquid has drained away, tip into the food processor. Add the remaining ingredients for the filling and blend until smooth. Put the chilled crust on a baking tray in the middle of the oven. Pull out the shelf and carefully fill with the pumpkin mixture, pouring it right to the top. Close the oven and bake for 40 mins - the filling should be set but still have a wobble. Cool in the tin to room temperature, then chill for at least 1 hr.
  • For the brittle, put the pumpkin seeds in a large heavy-based frying pan and toast for a few mins until golden and starting to pop. While they toast, line a baking sheet with baking parchment. Tip the seeds into a bowl and set aside, then wipe out the pan. Tip the sugar into the pan and set over a medium heat. To turn the sugar into caramel, heat until the sugar dissolves, but don't stir at any stage or it may crystallise - instead, swirl the pan every 10 secs or so. Increase the heat and bubble the liquid sugar until it reaches a deep caramel colour. Quickly add the seeds, swirl to incorporate, then tip out onto your lined tray. Leave to cool and set for 30 mins.
  • Just before you're ready to serve, prepare the cream. Pour the cream and syrup into a large bowl, and whisk until softly whipped and billowy. Remove the pie from the fridge and from its case, and place on a pretty plate or cake stand, or serve straight from the tin. Pile the cream onto the centre of the pie and swirl towards the edges, leaving a border of pumpkin exposed around the edge. When the pumpkin caramel is set, break it into small pieces with a rolling pin and sprinkle over the top - if you have more than you need, store the remainder in a sealed container for up to 2 weeks to scatter over ice cream. Serve the pie in wedges. Leftovers will keep in the fridge for up to 3 days.

Nutrition Facts : Calories 499 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

GINGER-STREUSEL PUMPKIN PIE



Ginger-Streusel Pumpkin Pie image

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

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 17

1 sheet refrigerated pie crust
3 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
STREUSEL:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
1/2 cup chopped walnuts
1/3 cup finely chopped crystallized ginger

Steps:

  • 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.

Nutrition Facts : Calories 684 calories, Fat 42g fat (21g saturated fat), Cholesterol 176mg cholesterol, Sodium 388mg sodium, Carbohydrate 73g carbohydrate (39g sugars, Fiber 3g fiber), Protein 9g protein.

PUMPKIN PIE WITH FRESH GINGER AND NUTMEG



Pumpkin Pie With Fresh Ginger and Nutmeg image

Provided by Marian Burros

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 11

1 graham-cracker crust (see recipe)
3/4 cup packed dark brown sugar
1 1/2 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon coarsely grated ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups solid-packed canned pumpkin
1 1/3 cups 2 percent-fat milk
1 egg plus 3 egg whites
2 1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 375 degrees.
  • In a food processor combine brown and granulated sugar, cinnamon, ginger, nutmeg and salt. Process for two minutes.
  • Add pumpkin, milk, egg, egg whites and vanilla. Pulse until mixed; then, process continuously for 30 seconds longer. Spoon into baked crust. Cover edge of crust with strips of aluminum foil to prevent burning. Bake on middle oven rack for 50 to 60 minutes, until filling is set in center when pie plate is jiggled. Transfer to wire rack, and let cool completely. Serve at room temperature or lightly chilled.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 231 milligrams, Sugar 31 grams, TransFat 0 grams

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