Gingered Pumpkin Pie

8
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"This great tasting pie is one I serve on special occasions like Thanksgiving, Xmas or Easter. The ginger comes through perfectly in this recipe. Serve this with whipped cream or ice cream or enjoy it as is."

Original recipe yields 8 servings
OK
  • CRUST
  • FILLING

Nutritional

  • Serving Size: 1 (133.6 g)
  • Calories 265.8
  • Total Fat - 11.5 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 38.5 mg
  • Sodium - 430.7 mg
  • Total Carbohydrate - 36.7 g
  • Dietary Fiber - 0.7 g
  • Sugars - 33.3 g
  • Protein - 5.9 g
  • Calcium - 41.2 mg
  • Iron - 0.8 mg
  • Vitamin C - 4.4 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 425 degrees Fahrenheit.

Step 2

Mix together the crust ingredients and press into the bottom and sides, but not the flat edge of a deep dish pie plate (it will work its way over the edge as it cooks); set aside.

Step 3

Whisk the eggs in a large bowl and stir in the remaining ingredients; pour into the pie shell.

Step 4

Place the pie on a baking sheet and place in the preheated oven; cook for 15 minutes, reduce heat to 350 degrees Fahrenheit and cook for another 35 minutes.

Step 5

Remove from oven and allow cooling completely.

Step 6

Serve with whipped cream or vanilla ice cream.

Tips & Variations


No special items needed.

Related

BrittanyBakes

Yummy! I was hoping to find something different in the Pumpkin pie department and this was it! We all loved the addition of nutmeg and ginger, giving the pie a new twist and flavor. It was part of our dessert smorgasbord for Thanksgiving, and I will keep it handy to make again!

review by:
(28 Nov 2018)

Chefster

Ginger really adds lots of flavor and it sure did with this pie! Delicious bite after heavenly bite. Great change from the traditional way I usually make them.

review by:
(24 Nov 2018)