Gingerbread-Spiced Pumpkin Pie
The first time I made this was for Christmas a couple of years ago. The following year, I received a gift with all the ingredients for the pie in it and a note asking me to make it again as soon as possible. Make extra pastry if you want to decorate the top.—Rod Dombek, Mazeppa, Minnesota
Total TimePrep: 20 min. Bake: 45 min.
- Pastry for one or two crust pie (9 inches)
- 2 large eggs, lightly beaten
- 1-1/2 cups canned pumpkin
- 1 cup evaporated milk
- 2/3 cup sugar
- 1/3 cup water
- 1/4 cup dark molasses
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Additional pastry for single-crust pie (9-inches), optional
- Whipped cream, optional
- Preheat oven to 425°. 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. Refrigerate while preparing filling.
- In a large bowl, whisk filling ingredients. Pour into crust. Bake on a lower oven rack 15 minutes.
- Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool on a wire rack; serve within 2 hours. Refrigerate leftovers.
- If decorative cutouts are desired, roll additional dough to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts.
- Place on an ungreased baking sheet. Bake at 400° until golden brown, 6-8 minutes. Remove to a wire rack to cool. Arrange leaves around edge of pie. If desired, garnish with whipped cream.
Test Kitchen tips
Nutrition Facts1 piece: 341 calories, 15g fat (9g saturated fat), 87mg cholesterol, 356mg sodium, 46g carbohydrate (29g sugars, 2g fiber), 6g protein.
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Originally published as Spicy Pumpkin Pie in Simple & Delicious December/January 2019