gingery pumpkin pie

Name: Gingery Pumpkin Pie
Prep time: 30 min
Cook time: 50 min
Yield: 8
Cuisine: American
Ingredients: 1 1/4 cup(s) all purpose flour; 1 tablespoon(s) minced fresh gingerroot; 1/4 teaspoon(s) ground allspice; 1/4 teaspoon(s) salt; 1/2 cup(s) butter, cubed; 3-5 tablespoon(s) ice water; FOR THE FILLING; 2 - eggs; 1 - egg yolk; 1 can(s) (15 ounces) solid-pack pumpkin; 1 1/4 can(s) heavy whipping cream; 2/3 cup(s) packed brown sugar; 1 teaspoon(s) ground cinnamon; 1 teaspoon(s) minced fresh gingerroot; 1 teaspoon(s) molasses; 1/4 teaspoon(s) ground ginger; 1/4 teaspoon(s) ground allspice; 1/8 teaspoon(s) ground cardamom; 1/8 teaspoon(s) ground cloves; FOR THE WHIPPED CREAM; 3/4 cup(s) heavy whipping cream; 1 tablespoon(s) maple syrup; 1/4 teaspoon(s) ground cinnamon

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 30 Min

cook time 50 Min

method Bake

Ingredients For gingery pumpkin pie

1 1/4 c

all purpose flour
1 Tbsp

minced fresh gingerroot
1/4 tsp

ground allspice
1/4 tsp

salt
1/2 c

butter, cubed
3-5 Tbsp

ice water
FOR THE FILLING
2

eggs
1

egg yolk
1 can

(15 ounces) solid-pack pumpkin
1 1/4 can

heavy whipping cream
2/3 c

packed brown sugar
1 tsp

ground cinnamon
1 tsp

minced fresh gingerroot
1 tsp

molasses
1/4 tsp

ground ginger
1/4 tsp

ground allspice
1/8 tsp

ground cardamom
1/8 tsp

ground cloves
FOR THE WHIPPED CREAM
3/4 c

heavy whipping cream
1 Tbsp

maple syrup
1/4 tsp

ground cinnamon

How To Make gingery pumpkin pie

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; wrap in plastic wrap. Refrigerate 1 hour or overnight.

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 pastry to 1/2 in. beyond rim of plate; flute edge. In a large bowl, whisk filling ingredients until blended; pour into crust.
3
Bake on a lower oven rack 50-60 minutes or until a knife inserted near 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.
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