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Ginger Pumpkin Pie

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Ingredients
  Chocolate wafers 9 Ounce, crushed (1 Package, About 38 Wafers)
  Melted butter/Margarine 1⁄2 Cup (8 tbs), divided
  Canned pumpkin 32 Ounce (2 Cans, 16 Ounce Each)
  Sugar 1 1⁄2 Cup (24 tbs)
  Eggs 4 , beaten
  Molasses 1⁄4 Cup (4 tbs)
  All purpose flour 2 Tablespoon
  Ground ginger 2 Teaspoon
  Ground cinnamon 2 Teaspoon
  Salt 1 Teaspoon
  Freshly grated nutmeg 1 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Light cream 3 Cup (48 tbs)
  Whipped cream 1⁄4 Cup (4 tbs) (Brandied)
  Finely chopped crystallized ginger 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Prepare by preheating the oven to 375°F
2. Lightly grease two 9-inch pie rings.

MAKING
3. In a bowl, mix crushed chocolate wafers with 1/4 cup of melted butter.
4. Divide between two pie plates and press to line bottom and sides of the plates.
5. Place the pie plates in the refrigerator to chill.
6. In a large bowl, mix together remaining melted butter, pumpkin, sugar, eggs, molasses, flour, spices and salt.
7. Lightly stir in light cream.
8. Place pie shells on a baking sheet.
9. Pour prepared mixture into pie shells..
10. Place on middle level of preheated oven.
11. Bake for 1 to 1 ¼ hours, set and cooked through.
12. Remove from oven and cool pies.
13. When completely cooled, remove rings and set on platters.
14. Refrigerate until ready to serve.

SERVING
15. Top pies with brandied whipped cream.
16. Scatter the crystallized ginger on the pies.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
6

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