Ginger- Pumpkin Pie
Ginger- Pumpkin Pie is a side dish that serves 8. One serving contains 310 calories, 6g of protein, and 8g of fat. For $1.06 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from Recipe Girl has 216 fans. It can be enjoyed any time, but it is especially good for Thanksgiving. A mixture of salt, pumpkin puree, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 1 hour. Overall, this recipe earns a solid spoonacular score of 50%. If you like this recipe, take a look at these similar recipes: Ginger Snap Pumpkin Pie with Ginger Cream, Ginger Snap Pumpkin Pie with Ginger Cream, and Ginger-Honey Pumpkin Pie.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
2 Tablespoons melted butter
2 large eggs, lightly beaten
2 teaspoons grated fresh ginger root
2 cups gingersnap crumbs
1/2 cup granulated white sugar
1/2 cup packed light brown sugar
freshly grated nutmeg, optional
3/4 teaspoon pumpkin pie spice
1 16-ounce can pure, unsweetened pumpkin puree
1/2 teaspoon salt
1 1/2 cups skim milk
Equipment:
oven
bowl
whisk
knife
aluminum foil
Cooking instruction summary:
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. Prepare the filling: In a large bowl, whisk together pumpkin, sugars, ginger, spice and salt until blended. Whisk in eggs and milk until all is smooth and incorporated. Carefully pour into prepared crust.4. Bake at 400 for 15 minutes. Reduce heat to 350°F, and cover outside crust with a pie shield (or pieces of foil), and continue to bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool.
Step by step:
1. Preheat oven to 400°F.
Prepare the crust
1. 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.
2. Bake 5 minutes.
3. Remove from oven and set aside to cool while you prepare the filling.
4. Prepare the filling: In a large bowl, whisk together pumpkin, sugars, ginger, spice and salt until blended.
5. Whisk in eggs and milk until all is smooth and incorporated. Carefully pour into prepared crust.
6. Bake at 400 for 15 minutes. Reduce heat to 350°F, and cover outside crust with a pie shield (or pieces of foil), and continue to bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool.
Nutrition Information:
