Gingery Pumpkin Pie Recipe
Gingery Pumpkin Pie Recipe photo by Taste of Home
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Gingery Pumpkin Pie Recipe

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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
TOTAL TIME: Prep: 30 min. + chilling Bake: 50 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 50 min.
MAKES: 8 servings


  • 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
  • 1 large egg yolk
  • 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

Nutritional Facts

1 piece with 3 tablespoons whipped cream: 504 calories, 36g fat (22g saturated fat), 182mg cholesterol, 226mg sodium, 42g carbohydrate (22g sugars, 2g fiber), 6g protein.


  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.
  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. Yield: 8 servings (1-1/2 cups whipped cream).
Originally published as Gingery Pumpkin Pie in Taste of Home November 2014, p84

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danielleylee User ID: 4484886 213912
Reviewed Dec. 3, 2014

"I made this for Thanksgiving for my family. My grandma told me you could really tell it was homemade. My husband loved the fresh ginger. I also even used fresh roasted pumpkin from my neighbors garden which also made it more enjoyable."

nancyimp User ID: 7043433 201112
Reviewed Nov. 27, 2014

"Awesome, the best pie I ever made"

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