Pumpkin Pie With Fresh Ginger and Nutmeg Recipe

Name: Pumpkin Pie With Fresh Ginger and Nutmeg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 graham-cracker crust (see recipe); 3/4 cup packed dark brown sugar; 1 1/2 tablespoons granulated sugar; 3/4 teaspoon ground cinnamon; 1/2 teaspoon coarsely grated ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 2 cups solid-packed canned pumpkin; 1 ⅓ cups 2 percent-fat milk; 1 egg plus 3 egg whites; 2 1/2 teaspoons vanilla extract

Servings: persons

1 graham-cracker crust (see recipe)
3/4 cup packed dark brown sugar
1 1/2 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon coarsely grated ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups solid-packed canned pumpkin
1 ⅓ cups 2 percent-fat milk
1 egg plus 3 egg whites
2 1/2 teaspoons vanilla extract

1
Preheat oven to 375 degrees.
2
In a food processor combine brown and granulated sugar, cinnamon, ginger, nutmeg and salt.
3
Process for two minutes.
4
Add pumpkin, milk, egg, egg whites and vanilla.
5
Pulse until mixed; then, process continuously for 30 seconds longer.
6
Spoon into baked crust.
7
Cover edge of crust with strips of aluminum foil to prevent burning.
8
Bake on middle oven rack for 50 to 60 minutes, until filling is set in center when pie plate is jiggled.
9
Transfer to wire rack, and let cool completely.
10
Serve at room temperature or lightly chilled.

317

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 graham-cracker crust (see recipe), 3/4 cup packed dark brown sugar, 1 1/2 tablespoons granulated sugar, 3/4 teaspoon ground cinnamon, and more.

Yes, Pumpkin Pie With Fresh Ginger and Nutmeg 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!

Pumpkin Pie With Fresh Ginger and Nutmeg

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions