GINGERBREAD-SPICED PUMPKIN PIE

Gingerbread-Spiced Pumpkin Pie image

The first time I made this was for Christmas a couple of years ago. The following year, I received a gift with all the ingredients for the pie in it and a note asking me to make it again as soon as possible. Make extra pastry if you want to decorate the top.-Rod Dombek, Mazeppa, Minnesota

Provided by Taste of Home

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

Pastry for single-crust pie
FILLING:
2 large eggs, lightly beaten
1-1/2 cups canned pumpkin
1 cup evaporated milk
2/3 cup sugar
1/3 cup water
1/4 cup dark molasses
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Additional pastry for single-crust pie, optional
Whipped cream, optional

Steps:

Preheat oven to 425°. 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. Refrigerate while preparing filling., In a large bowl, whisk filling ingredients. Pour into crust. Bake on a lower oven rack 15 minutes., Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool on a wire rack; serve within 2 hours. Refrigerate leftovers., If decorative cutouts are desired, roll additional dough to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts., Place on an ungreased baking sheet. Bake at 400° until golden brown, 6-8 minutes. Remove to a wire rack to cool. Arrange leaves around edge of pie. If desired, garnish with whipped cream.

Nutrition Facts : Calories 341 calories, Fat 15g fat (9g saturated fat), Cholesterol 87mg cholesterol, Sodium 356mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.