Gingery Pumpkin Pie Recipe

Name: Gingery Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 2 large eggs, room temperature; 1 large egg yolk, room temperature; 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; 3/4 cup heavy whipping cream; 1 tablespoon maple syrup; 1/4 teaspoon ground cinnamon

Servings: persons

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
2 large eggs, room temperature
1 large egg yolk, room temperature
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
3/4 cup heavy whipping cream
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon

1
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.
2
Preheat oven to 375u00b0. 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. In a large bowl, whisk filling ingredients until blended; pour into crust.
3
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.
4
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.

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1-1/4 cups all-purpose flour, 1 tablespoon minced fresh gingerroot, 1/4 teaspoon ground allspice, 1/4 teaspoon salt, and more.

Yes, Gingery 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.

That's it — enjoy your meal!

Gingery Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions