Gingerbread-Spiced Pumpkin Pie Recipe

Name: Gingerbread-Spiced Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 425u00b0. 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.
2
In a large bowl, whisk filling ingredients. Pour into crust. Bake on a lower oven rack 15 minutes.
3
Reduce oven setting to 350u00b0; 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.
4
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.
5
Place on an ungreased
6
. Bake at 400u00b0 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.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Pastry for one or two crust pie (9 inches), 2 large eggs, lightly beaten, 1-1/2 cups canned pumpkin, 1 cup evaporated milk, and more.

Yes, Gingerbread-Spiced Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread-Spiced Pumpkin Pie

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