Pumpkin-Gingerbread Pie With Cider-Lemon Sauce Recipe

Name: Pumpkin-Gingerbread Pie With Cider-Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup dried currants; 1/4 cup chopped pitted dates; 2 1/2 tablespoons minced crystallized ginger; 2 tablespoons dark rum; 1 teaspoon vanilla extract; 2 egg whites; 1 egg; 2/3 cup firmly packed brown sugar; 1/3 cup molasses; 2 cups all-purpose flour; 1 1/2 tablespoons ground ginger; 1 teaspoon baking soda; 3/4 teaspoon ground allspice; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/8 teaspoon pepper; 1 cup unsweetened canned pumpkin; 2/3 cup low-fat buttermilk; 2 tablespoons vegetable oil; 2 tablespoons margarine, melted; Vegetable cooking spray

Servings: persons

1/3 cup dried currants
1/4 cup chopped pitted dates
2 1/2 tablespoons minced crystallized ginger
2 tablespoons dark rum
1 teaspoon vanilla extract
2 egg whites
1 egg
2/3 cup firmly packed brown sugar
1/3 cup molasses
2 cups all-purpose flour
1 1/2 tablespoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon pepper
1 cup unsweetened canned pumpkin
2/3 cup low-fat buttermilk
2 tablespoons vegetable oil
2 tablespoons margarine, melted
Vegetable cooking spray

1
Combine the currants, dates, crystallized ginger, rum, and vanilla extract in a small bowl, and let stand 30 minutes, stirring occasionally.
2
Beat egg whites and egg at medium speed of a mixer until foamy. Gradually add the brown sugar, beating until well-blended. Add the molasses, and beat well.
3
Combine the flour, ground ginger, and next 7 ingredients (flour through pepper), and stir well. Combine pumpkin, buttermilk, oil, and melted margarine, and stir well. Add the flour mixture to egg mixture alternately with pumpkin mixture, beginning and ending with flour mixture; mix well after each addition. Fold in the rum-dried fruit mixture.
4
Spoon batter into a 9 1/2-inch quiche dish coated with cooking spray. Bake at 375u00b0 for 55 minutes or until a wooden pick inserted in the center comes out clean; let pie cool for 30 minutes on a wire rack. Serve warm with Cider-Lemon Sauce.
5
Note: Crystallized ginger is available at large supermarkets and specialty food stores, or it can be mail-ordered from Penzey's Ltd., P.O. Box 1448, Waukesha, WI Phone 414/574-

819

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* 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 23 ingredients. The key ingredients include: 1/3 cup dried currants, 1/4 cup chopped pitted dates, 2 1/2 tablespoons minced crystallized ginger, 2 tablespoons dark rum, and more.

Yes, Pumpkin-Gingerbread Pie With Cider-Lemon Sauce 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.

Pumpkin-Gingerbread Pie With Cider-Lemon Sauce

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