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Ginger Pumpkin Pie

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Ginger Pumpkin Pie

Ginger Pumpkin Pie

Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.

Prep Time: 35 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 25 minutes

Yield: Serves 8

Ingredients:

  • Pastry
  • 1 cup unbleached all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 cup solid vegetable shortening
  • 2 tablespoons unsalted butter, chilled and cut into small pieces
  • 3 tablespoons ice water

  • Pumpkin Filling
  • 2 large eggs, at room temperature
  • 1 16-ounce can solid-pack pumpkin
  • 1 12-ounce can evaporated milk
  • 1/3 cup honey
  • 1/3 cup packed dark brown sugar
  • 1 tablespoon finely grated peeled t fresh ginger
  • 1 teaspoon pumpkin-pie spice
  • 1/4 teaspoon salt


  • Honey Whipped Cream
  • 3/4 cup heavy or whipping cream, chilled
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract


Preparation:

1. Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

2. Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

3. On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn he edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

4. Preheat the oven to 375°F.

5. In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

6. Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

7. Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

8. When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
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