Gingery Pumpkin Pie Recipes

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GINGER-COCONUT PUMPKIN PIE



Ginger-Coconut Pumpkin Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 14

6 ounces gingersnap cookies (about 23 cookies)
1 tablespoon chopped crystallized ginger
1 tablespoon packed light brown sugar
4 tablespoons unsalted butter, melted
1 15-ounce can pure pumpkin puree
1 cup canned unsweetened coconut milk
3/4 cup granulated sugar
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup heavy cream
1 tablespoon packed light brown sugar
1/4 teaspoon pumpkin pie spice, plus more for topping

Steps:

  • Make the crust: Preheat the oven to 325 degrees F. Pulse the cookies, crystallized ginger and brown sugar in a food processor until finely ground. Add the melted butter and pulse to combine. Press the mixture into the bottom and up the side of a 9-inch pie plate. Bake until set and slightly dry around the edge, 10 to 12 minutes. Transfer to a rack and let cool.
  • Make the filling: Whisk the pumpkin puree, coconut milk, granulated sugar, eggs, vanilla, ground ginger and salt in a medium bowl until smooth. Pour into the cooled crust. Bake until the filling is set and no longer looks wet, 1 hour 15 minutes. Transfer to the rack and let cool completely, at least 2 hours.
  • Make the topping: Beat the heavy cream, brown sugar and pie spice in a bowl with a mixer on medium-high speed until stiff peaks form, 3 minutes. Spread on the pie; sprinkle with more pie spice.

GINGERSNAP PUMPKIN PIE



Gingersnap Pumpkin Pie image

A spicy version of the all time favorite pumpkin pie.

Provided by Deanna

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 12

1 ¾ cups gingersnap cookie crumbs
2 ½ tablespoons butter, melted
2 tablespoons white sugar
1 ½ cups canned pumpkin
¾ cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
  • Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
  • Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 47.4 g, Cholesterol 69.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 355.8 mg, Sugar 36.7 g

PUMPKIN PIE WITH GINGER STREUSEL



Pumpkin Pie with Ginger Streusel image

Categories     Food Processor     Fruit     Ginger     Nut     Dessert     Bake     Thanksgiving     Walnut     Spice     Pumpkin     Fall     Clove     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 28

Crust
2 tablespoons chopped peeled fresh ginger
1 1/3 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
1/4 cup chilled solid vegetable shortening, cut into small pieces
1 large egg yolk
2 tablespoons (or more) ice water
Filling
1 16-ounce can solid pack pumpkin
1 1/2 cups whipping cream
3 large eggs
1/2 cup sugar
1/4 cup packed golden brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoons ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Topping
1 cup all purpose flour
1/2 cup packed golden brown sugar
1/2 cup coarsely chopped walnuts (about 2 1/2 ounces)
1/4 cup finely chipped crystallized ginger
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature

Steps:

  • For crust:
  • Place ginger in processor and process ;until minced. Add flour, sugar, cloves and salt; process to combine. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Mix yolk and 2 tablespoons water in small bowl. Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps. If dough is too dry, blend in more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.)
  • Preheat oven to 350°F. Roll out dough on floured surface to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish). Freeze crust for 15 minutes. Line crust with foil and then fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans and bake until crust is set and pale golden, about 10 minutes. Transfer crust to rack; cool completely.
  • For filling:
  • Whisk all ingredients in large bowl until combined. Pour into pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.
  • Meanwhile, prepare topping:
  • Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely.

GINGER-HONEY PUMPKIN PIE



Ginger-Honey Pumpkin Pie image

Categories     Milk/Cream     Ginger     Dessert     Bake     Thanksgiving     Pumpkin     Fall     Honey     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1Butter Pie Crust Dough disk
1 15-ounce can pure pumpkin
1/2 cup (packed) golden brown sugar
1/3 cup honey
3 large eggs
1 1/4 cups whipping cream
1 tablespoon finely grated peeled fresh ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
Honey-sweetened whipped cream

Steps:

  • Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
  • Preheat oven to 375°F. Line crust with foil. Fill with dried beans. Bake until edges begin to brown, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.
  • Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs 1 at a time. Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt. Pour into crust. Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes. Cool. (Can be made 6 hours ahead.) Serve at room temperature with whipped cream.

CREAMY GINGER PUMPKIN PIE



Creamy Ginger Pumpkin Pie image

Provided by Food Network

Categories     dessert

Yield 10 servings

Number Of Ingredients 9

2 15-ounce cans pumpkin pie mix
1 container Cool Whip Light
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 graham cracker crust

Steps:

  • Preheat oven to 425 degrees. Follow mixing directions as instructed on the can of pumpkin pie mix. Blend in 3/4 Cool Whip in lieu of milk and fold in ginger. Puree in the blender and pour into graham cracker crust. Bake for 15 minutes. Reduce the temperature to 350 degrees, and bake for an additional 40-50 minutes. Let cool and garnish with Cool Whip and/or pumpkin seeds.

GINGERY PUMPKIN PIE



Gingery Pumpkin Pie image

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 lots more of our mutual favorite ingredient, ginger. The pie's best after it's nice and chilled. Birthday candles optional. -Emily Tyra, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings (1-1/2 cups whipped cream).

Number Of Ingredients 23

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
FILLING:
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
WHIPPED CREAM:
3/4 cup heavy whipping cream
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon

Steps:

  • 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. , 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. , 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., 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.

Nutrition Facts : Calories 504 calories, Fat 36g fat (22g saturated fat), Cholesterol 182mg cholesterol, Sodium 226mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.

BEST EVER PUMPKIN PIE WITH STEM GINGER CREAM



Best ever pumpkin pie with stem ginger cream image

Turn the volume up on this classic American dessert and make it fit for a dinner party feast, with stem ginger cream and pumpkin seed brittle

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 1h25m

Number Of Ingredients 18

1 small pumpkin or squash (roughly 500g/1lb 2oz), peeled, seeds removed, cut into large chunks
2 large eggs and 1 egg yolk
170g can evaporated milk
140g golden caster sugar
2 tbsp ginger syrup (from a jar of stem ginger)
2 tsp ground cinnamon
½ tsp ground ginger
¼ whole nutmeg , grated
pinch of ground cloves
2 tsp vanilla extract or paste
50g pumpkin seeds (dried seeds from a pack are best here)
300g pack ginger nut biscuits
2 balls stem ginger , roughly chopped
85g butter , melted
25g pumpkin seeds (dried seeds from a packet are best here)
100g golden caster sugar
2 tbsp ginger syrup (from a jar of stem ginger)
200ml whipping or double cream

Steps:

  • Start by cooking the pumpkin or squash. Heat oven to 180C/160C fan/gas 4. Put the pumpkin in a large, deep roasting tin. Add a splash of water, no more than a few tbsps, then cover with foil. Make a small steam hole in the middle, put in the oven and cook for 45 mins or until very tender. While the pumpkin cooks, tip the seeds for the crust onto a baking tray and put in the oven on a lower shelf for 10 mins until toasted and starting to pop, then cool. Once cooked, tip the pumpkin into a sieve, drain and cool completely.
  • Meanwhile, prepare the crust. Tip the toasted seeds and biscuits into a food processor and blitz to fine crumbs. Add the stem ginger and melted butter, and blitz again until the mixture is like wet sand. Tip into a 23cm fluted, loose- bottomed tart tin or a pie tin. Use the back of a spoon to spread the mixture evenly over the base and up the sides of the tin, pressing it firmly into place. Make sure there are no holes, so the filling can't escape. Put in the fridge and chill for 30 mins. Clean the food processor.
  • Turn oven down to 160C/140C fan/ gas 3. When the pumpkin is cool and any excess liquid has drained away, tip into the food processor. Add the remaining ingredients for the filling and blend until smooth. Put the chilled crust on a baking tray in the middle of the oven. Pull out the shelf and carefully fill with the pumpkin mixture, pouring it right to the top. Close the oven and bake for 40 mins - the filling should be set but still have a wobble. Cool in the tin to room temperature, then chill for at least 1 hr.
  • For the brittle, put the pumpkin seeds in a large heavy-based frying pan and toast for a few mins until golden and starting to pop. While they toast, line a baking sheet with baking parchment. Tip the seeds into a bowl and set aside, then wipe out the pan. Tip the sugar into the pan and set over a medium heat. To turn the sugar into caramel, heat until the sugar dissolves, but don't stir at any stage or it may crystallise - instead, swirl the pan every 10 secs or so. Increase the heat and bubble the liquid sugar until it reaches a deep caramel colour. Quickly add the seeds, swirl to incorporate, then tip out onto your lined tray. Leave to cool and set for 30 mins.
  • Just before you're ready to serve, prepare the cream. Pour the cream and syrup into a large bowl, and whisk until softly whipped and billowy. Remove the pie from the fridge and from its case, and place on a pretty plate or cake stand, or serve straight from the tin. Pile the cream onto the centre of the pie and swirl towards the edges, leaving a border of pumpkin exposed around the edge. When the pumpkin caramel is set, break it into small pieces with a rolling pin and sprinkle over the top - if you have more than you need, store the remainder in a sealed container for up to 2 weeks to scatter over ice cream. Serve the pie in wedges. Leftovers will keep in the fridge for up to 3 days.

Nutrition Facts : Calories 499 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

CANDIED GINGER PUMPKIN PIE



Candied Ginger Pumpkin Pie image

Make and share this Candied Ginger Pumpkin Pie recipe from Food.com.

Provided by Vino Girl

Categories     Pie

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

1 (15 ounce) can unsweetened pumpkin puree
1 (14 ounce) can fat-free sweetened condensed milk
4 eggs
salt, pinch
1 (9 inch) graham cracker pie crusts
1/4 cup chopped candied ginger

Steps:

  • Preheat oven to 350°F.
  • Whisk together pumpkin puree and sweetened condensed milk.
  • Whisk eggs and a pinch of salt into pumpkin mixture.
  • Pour filling into graham cracker crust and bake for 30 minutes.
  • Sprinkle ginger on top and bake 25-30 minutes more, or until knife inserted in side of filling (NOT center) comes out clean.
  • Cool and refrigerate at least 3 hours.

Nutrition Facts : Calories 197.3, Fat 9.9, SaturatedFat 2.4, Cholesterol 93, Sodium 206.6, Carbohydrate 23.1, Fiber 0.7, Sugar 12.3, Protein 4.9

GINGER PUMPKIN PIE WITH PUMPKIN SEED CRUST



Ginger Pumpkin Pie With Pumpkin Seed Crust image

Provided by Florence Fabricant

Categories     dessert

Time 2h

Yield 10 servings

Number Of Ingredients 14

3/4 cup hulled pumpkin seeds (available in health food stores)
2 cups graham cracker crumbs
1/2 teaspoon ground ginger
1/4 cup granulated sugar
10 tablespoons melted unsalted butter
2 cups canned pumpkin puree
2 eggs, lightly beaten
2 egg yolks, lightly beaten
1 1/2 cups heavy cream
3/4 cup dark brown sugar
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 cup finely chopped crystallized ginger

Steps:

  • Preheat oven to 450 degrees. Spread the pumpkin seeds on a baking sheet and toast for 5 to 8 minutes, until you hear them start to pop.
  • Chop 1/2 cup of the pumpkin seeds by pulsing in a food processor. Mix with the graham cracker crumbs, ground ginger and granulated sugar. Stir in the melted butter. Pat this mixture firmly into the bottom and sides of a 10-inch pie pan and refrigerate for 15 minutes.
  • Bake the crust for 15 minutes and remove from oven. Reduce oven heat to 350 degrees.
  • Mix the pumpkin puree, eggs, egg yolks, cream, brown sugar, cinnamon, cloves and nutmeg. Stir in the crystallized ginger and mix until smooth. Pour into the baked graham-cracker crust and bake about an hour, until the filling is set.
  • Remove pie from oven and scatter remaining pumpkin seeds on top. Cool to room temperature before serving.

Nutrition Facts : @context http, Calories 451, UnsaturatedFat 14 grams, Carbohydrate 33 grams, Fat 34 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 116 milligrams, Sugar 24 grams, TransFat 1 gram

GINGER PUMPKIN PIE WITH STREUSEL



Ginger Pumpkin Pie with Streusel image

Want to dress up ordinary pumpkin pie for the holidays? Give it a buttery, sugary streusel topping of gingersnaps and pecans.

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 14

Pastry for single-crust pie (9 inches)
1 can (15 ounces) pumpkin
1 cup evaporated milk
2 large eggs, lightly beaten
1/2 cup packed brown sugar
2 teaspoons grated fresh gingerroot
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
GINGERSNAP STREUSEL:
1/2 cup crushed gingersnap cookies
1/4 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons butter, softened

Steps:

  • Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1 in. beyond edge of plate; flute edges. Place plate on a baking sheet., In large bowl, combine the pumpkin, milk, eggs, brown sugar, ginger, pie spice and salt. Pour into crust. Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°; bake for 15 minutes., Meanwhile, in a small bowl, combine the cookie crumbs, pecans, flour and brown sugar. Cut in butter until coarse crumbs form. Sprinkle over pie. Bake 35-45 minutes longer or until knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 308mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 3g fiber), Protein 7g protein.

SARA'S PUMPKIN PIE



Sara's Pumpkin Pie image

My mom makes THE VERY BEST PUMPKIN PIE. Here is her recipe. Enjoy with sweetened fresh whipped cream. Originally submitted to ThanksgivingRecipe.com.

Provided by Marlene Binda

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 11

1 cup white sugar
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground cloves
1 ½ cups pumpkin puree
1 ⅔ cups evaporated milk
2 eggs
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. Pour batter into the prepared unbaked pie shell.
  • Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven temperature to 350 degrees F (175 degrees C). Continue to bake for about another 40 minutes or until pie is firm.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 43.3 g, Cholesterol 61.7 mg, Fat 12.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 336.3 mg, Sugar 30.9 g

PUMPKIN PIE WITH FRESH GINGER AND NUTMEG



Pumpkin Pie With Fresh Ginger and Nutmeg image

Provided by Marian Burros

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 11

1 graham-cracker crust (see recipe)
3/4 cup packed dark brown sugar
1 1/2 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon coarsely grated ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups solid-packed canned pumpkin
1 1/3 cups 2 percent-fat milk
1 egg plus 3 egg whites
2 1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 375 degrees.
  • In a food processor combine brown and granulated sugar, cinnamon, ginger, nutmeg and salt. Process for two minutes.
  • Add pumpkin, milk, egg, egg whites and vanilla. Pulse until mixed; then, process continuously for 30 seconds longer. Spoon into baked crust. Cover edge of crust with strips of aluminum foil to prevent burning. Bake on middle oven rack for 50 to 60 minutes, until filling is set in center when pie plate is jiggled. Transfer to wire rack, and let cool completely. Serve at room temperature or lightly chilled.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 231 milligrams, Sugar 31 grams, TransFat 0 grams

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PUMPKIN PIE WITH GINGERBREAD CRUST - TILLAMOOK
Place on a cookie sheet and bake for 10 to 12 minutes. Allow the crust to cool for 15 minutes before filling. In a large bowl, whisk together the pumpkin puree and eggs. Add the sugar, spices, salt, and the half and half. Pour the filling into the pie shell and bake at 350°F for about 1 hour. Allow the pie to cool completely before serving ...
From tillamook.com


GINGERED PUMPKIN PIE WITH CANDIED PEPITAS RECIPE
1 Master Pie Dough pie shell ; 2 3/4 cups canned pumpkin (from 2 [15-ounce] cans) 1 teaspoon grated peeled fresh ginger ; 1 teaspoon orange zest ; …
From foodandwine.com


GINGERY PUMPKIN PIE | RECIPE CART
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 FILLING: 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
From getrecipecart.com


GLUTEN FREE PUMPKIN PIE - RECIPE GIRL
2008-08-25 Instructions: 1. Preheat oven to 400°F. 2. Prepare the crust: Combine crust ingredients in a medium bowl. Pat mixture onto bottom and sides of 9-inch pie plate, lightly greased or sprayed with nonstick cooking spray. Bake 5 minutes. Remove from oven and set aside to cool while you prepare the filling. 3.
From recipegirl.com


GINGER PUMPKIN PIE RECIPE | BAKEPEDIA
2015-10-29 Preheat the oven to 375°F. In a large mixing bowl, combine the pumpkin puree, eggs, crème fraîche, maple syrup, ginger, cinnamon, nutmeg, and salt. Stir with a wooden spoon until the mixture is fairly uniform. Remove the crust from the freezer and place the pie pan on a rimmed baking sheet. Pour the filling into the crust.
From bakepedia.com


GINGERSNAP CRUST PUMPKIN PIE - DON'T SWEAT THE RECIPE
Preheat the oven to 375 degrees F. Cut the pumpkin in half. Remove the stem from the pumpkin and scrape out the pulp and seeds. Lay the pieces cut-side down on a baking sheet lined with aluminum foil. Rub vegetable oil all over the skin, pierce with a fork and bake until fork-tender, about 1 hour. Cool.
From dontsweattherecipe.com


BEST GINGER PUMPKIN PIE RECIPE - PREVENTION.COM
2019-10-07 Pulse until blended. Add the oil and butter. Pulse until the mixture resembles a fine meal. Add the water, 1 tablespoon at a time, as needed, …
From prevention.com


GINGER PUMPKIN PIE: A NEW CLASSIC THANKSGIVING RECIPE
2016-11-21 Crust instructions: Preheat oven to 350°. Add flour and salt to a mixing bowl and stir to combine. Cut your butter into half-inch cubes and add to flour mixture. Using your fingers, break the butter up into the flour. Squeeze and pinch the butter until the flour looks a …
From thinkmakeshareblog.com


CINNAMON GINGER PUMPKIN PIE | BUTTERBALL®
Preheat oven to 425°F. Combine sugar, cinnamon, ginger, cloves, nutmeg and salt in large bowl; mix well. Whisk in eggs and vanilla until smooth. Add pumpkin and sour cream; mix until smooth. Gradually mix in sweetened condensed milk; mix until well blended. Pour into crust.
From butterball.com


BEST GINGER SNAP PUMPKIN PIE WITH GINGER CREAM RECIPES
2016-09-06 Make sure you use a piping bag with a large star tip so the ginger bits in the whipped cream don't clog the tip. Step 1. Preheat the oven to 350ºF. Grease the sides of a 9-inch springform pan with butter. Wrap the bottom of the pan in foil to prevent leaking. Combine the sugar, salt, 8 of the gingersnap cookies and the graham crackers in a ...
From foodnetwork.ca


PUMPKIN PIE WITH GINGER SNAP CRUST – BELOVED RECIPE BOX
Bake for 5-8 minutes, then remove from the oven and let cool for at least 10 minutes. Heat the pumpkin, sugars, ginger, cinnamon, cloves and salt in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for five …
From belovedrecipebox.com


SAUCY GINGER PUMPKIN PIE - MY KETOGENIC KITCHEN
Combine pecan meal, Swerve Brown, ground ginger, ground cinnamon, ground cloves, and pinch salt. Stir together to evenly distribute spices and sweetener. Stir in the melted butter and mix well to make sure the whole mixture is moistened. Press crust mixture into a 9″ deep dish pie plate. Using the palm of your hand, press evenly into the ...
From myketogenickitchen.com


GINGER PUMPKIN PIE RECIPE - CREATE THE MOST AMAZING DISHES
Easy French Toast Casserole Make Ahead Easy Baked Chicken Tenderloin Recipe Easy Pumpkin Pie Dip
From recipeshappy.com


GINGER PRALINE PUMPKIN PIE RECIPE BY NOAH MCGEE - THE DAILY MEAL
2020-10-30 1 recipe double crust pie dough, see recipe. 2 1/2 Pounds ripe, but still a bit firm, Bartlett pears, about 6. 1 1/2 Pound Honeycrisp or Golden Delicious apples, about 4. 2 Cups fresh cranberries, about 8 ounces. 3 Tablespoons unsalted butter. 3/4 Cups sugar. 3 Tablespoons cornstarch. 1 Cup dried cranberries. 1/2 Teaspoon grated fresh orange zest.
From thedailymeal.com


GINGERY PUMPKIN PIE RECIPE | RECIPE | EASY PIE RECIPES, PUMPKIN …
Oct 2, 2013 - Get the recipe for Gingery Pumpkin Pie. Oct 2, 2013 - Get the recipe for Gingery Pumpkin Pie. Oct 2, 2013 - Get the recipe for Gingery Pumpkin Pie. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.ca


EASY GINGER PUMPKIN PIE WITH A COOKIE CRUST • MAMA LATINA TIPS
Put in the fridge. In a large bowl, beat the eggs with a whisk. Pour in the condensed milk and stir well. Add the pumpkin puree and stir again until well combined. Finally, add the cinnamon, salt, nutmeg and the rest of the grated fresh ginger and beat until you get a …
From mamalatinatips.com


RECIPE: GINGER PUMPKIN PIE - QUICK AND DIRTY TIPS
2015-08-11 Preheat the oven to 375°F. In a large mixing bowl, combine the pumpkin puree, eggs, crème fraîche, maple syrup, ginger, cinnamon, nutmeg, and salt. Stir with a wooden spoon until the mixture is fairly uniform. Remove the crust from the freezer and place the pie pan on a rimmed baking sheet. Pour the filling into the crust.
From quickanddirtytips.com


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