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    Gingery Pumpkin Pie

    Source of Recipe

    From "Taste of Home Grandma's Favorites"

    Recipe Introduction

    "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 a lot more of our mutual favorite ingredient, ginger. The pie is best after it's nice and chilled. Birthday candles optional."

    List of Ingredients

    ◦ 1 cups all-purpose flour
    ◦ 1 tablespoon minced fresh ginger root
    ◦ teaspoon ground allspice
    ◦ teaspoon salt
    ◦ 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 cups heavy whipping cream
    ◦ ⅔ cup packed brown sugar
    ◦ 1 teaspoon ground cinnamon
    ◦ 1 teaspoon fresh ginger root
    ◦ 1 teaspoon molasses
    ◦ teaspoon ground ginger
    ◦ teaspoon ground allspice
    ◦ ⅛ teaspoon ground cardamom
    ◦ ⅛ teaspoon ground cloves

    Whipped Cream:
    ◦ cup heavy whipping cream
    ◦ 1 tablespoon maple syrup
    ◦ teaspoon ground cinnamon


    In a small bowl, mix the 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 at least 1 hour or overnight.

    Preheat oven to 375 F. On a lightly floured surface, roll dough to a ⅛-inch-thick circle; transfer to a 9-inch pie plate. Trim crust to -inch 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 to 60 minutes or until a knife inserted in the center comes out clean. Cool pie on a wire rack; serve or refrigerate within two 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.

    Makes 8 servings (1 cups whipped cream)




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