Pumpkin Pie With Ginger Recipe

Name: Pumpkin Pie With Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 whole eggs; 2 egg yolks; 1 cup sugar; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 18 ounces milk; 2 ⅔ cups plain canned pumpkin puree; 1 baked 12-inch pie shell (see recipe); 1/2 pint heavy cream; Candied ginger, finely cut

Servings: persons

3 whole eggs
2 egg yolks
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
18 ounces milk
2 ⅔ cups plain canned pumpkin puree
1 baked 12-inch pie shell (see recipe)
1/2 pint heavy cream
Candied ginger, finely cut

1
Heat oven to 375 degrees.
2
Beat whole eggs and yolks lightly.
3
Cream sugar and eggs, and beat in salt, cinnamon, ginger, cloves and milk until thoroughly blended.
4
Stir in the pumpkin.
5
Pour into prebaked pie shell.
6
Bake about 1 hour, until a toothpick inserted in center comes out clean.
7
Do not jiggle.
8
Cool pie on wire rack, then chill.
9
To serve, whip cream and pipe around edge of pie; decorate with candied ginger.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 3 whole eggs, 2 egg yolks, 1 cup sugar, 1/2 teaspoon salt, and more.

Yes, Pumpkin Pie With Ginger 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 Pie With Ginger

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