Gingery Pumpkin Pie

Name: Gingery Pumpkin Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings (1-1/2 cups whipped cream).
Ingredients: 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; 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; WHIPPED CREAM:; 3/4 cup heavy whipping cream; 1 tablespoon maple syrup; 1/4 teaspoon ground cinnamon

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

Ingredients

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

Directions

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 pastry 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

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.

Originally published as Gingery Pumpkin Pie in Taste of Home November 2014

Reviews

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knollbrookcook

Nov 2, 2018

Delicious. I made it almost the way it is. I did not have any cardamom so omitted it and I just used plain whipped cream. However, the maple cinnamon whipped cream sounds good too.
gina.kapfhamer

Nov 22, 2016

Can't wait to try this pie recipe for dinner this Thursday!
danielleylee

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

Nov 27, 2014

Awesome, the best pie I ever made