Gingery Pumpkin Pie

21 ingredients
4 steps

Ingredients

  • 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
  • 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
  • 3/4 cup heavy whipping cream
  • 1 tablespoon maple syrup
  • 1/4 teaspoon ground cinnamon

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.

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