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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Pumpkin pie

A ginger nut biscuit base is topped with a lightly spiced, sweet pumpkin filling, before being baked to perfection. Serve chilled with whipped cream for dessert.

50 people made this

IngredientsServes: 8

  • 160g ginger nut biscuits, crushed into crumbs
  • 35g unsalted butter, melted
  • 2 tablespoons caster sugar
  • 375g pumpkin puree
  • 165g dark brown soft sugar
  • 1 tablespoon cornflour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 350ml evaporated milk

MethodPrep:30min ›Cook:1hr ›Extra time:4hr chilling › Ready in:5hr30min

  1. Preheat oven to 170 C / Gas 3.
  2. Combine biscuit crumbs, sugar and butter in a 23cm quiche dish. Press into bottom and sides. Bake for 5 minutes. Cool completely.
  3. Combine pumpkin puree, dark brown soft sugar, cornflour, cinnamon, nutmeg, salt, vanilla, eggs and evaporated milk. Blend with wire whisk until combined.
  4. Pour into biscuit base. Bake at 170 C / Gas 3 for 1 hour. Let cool. Refrigerate to chill.

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Reviews & ratingsAverage global rating:(41)

Reviews in English (34)

Great taste and pretty quick to make - if you're not making your own puree from scratch.I personally prefer more of a base so would do 200g biscuits and a little more butter to compensate. I buy Tesco own brand and they're sugary enough without extra caster sugar.Made the error of having the oven a little too hot so did get some brown spots on top but still tasted great.Will probably swap out the brown sugar and evaporated milk next time; using sweetened condensed milk instead.Would also recommend using 2 egg whites but 1 or 1 and a half egg yolks rather than 2.-25 Oct 2015

Tasted good first time in making a pumpkin pie, looked ok also-17 Nov 2015

by RebeccaJane

I noticed that quite a few people complained that the pie was watery, that the crust was soggy, or that the crust burned. So, when I made this, I left the sugar out of the crust, as the cookies are sweet enough already, and the sugar is what caused the crust to burn for some people. Also, I used a package of cream cheese instead of the can of evaporated milk, so that it would not be soggy. Finally, I have found from experience, that if I ever use any number but 3 eggs when a pie requires them, that I will be sorry, so I made it with 3. It turned out phenomenal! The crust was crispy and sticky like candy, and buttery too. The combination of ginger and pumpkin was just so wonderful, it took me right back to my childhood and made me feel all euphoric and happy.-21 Aug 2011


Recipe Summary

  • 1 cup white sugar
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • 1 ½ cups pumpkin puree
  • 1 ⅔ cups evaporated milk
  • 2 eggs
  • 1 (9 inch) unbaked pie crust

Preheat oven to 425 degrees F (220 degrees C).

Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs blending until smooth. Pour batter into the prepared unbaked pie shell.

Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven temperature to 350 degrees F (175 degrees C). Continue to bake for about another 40 minutes or until pie is firm.


Gingersnap Crust Pumpkin Pie

Yes, this pie is completely made from scratch. From the gingersnap cookies used in the crust to the pumpkin filling.

I’ve always made Libby’s canned pumpkin recipe but this year I decided to try to go all scratch-made.

This pie is chock full of classic Thanksgiving dessert flavors. A thick, rich, creamy, indulgent treat for your holiday dessert table.

Gingersnap Crust Pumpkin Pie

Preheat the oven to 375 degrees F.

Cut the pumpkin in half. Remove the stem from the pumpkin and scrape out the pulp and seeds. Lay the pieces cut-side down on a baking sheet lined with aluminum foil. Rub vegetable oil all over the skin, pierce with a fork and bake until fork-tender, about 1 hour. Cool.

Reduce the oven to 350 degrees F.

In a food processor crush the gingersnap cookies.

Stir in the melted butter until combined. Pour the crumb mixture into a 9-inch pie plate and press firmly on the sides and bottom. I use the bottom of my measuring cup to press the crust.

Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth.

Add in the condensed milk, cream, cornstarch, molasses, oil, cinnamon, ginger, salt, cloves, and eggs. Puree until combined thoroughly. Pour into the pie crust and bake for one hour.

Bake at 350 degrees F until the filling is set in the center, about 1 hour.

Transfer the pie to a wire rack and cool completely.

I love the darker color and the added touch of flavor the molasses adds to this pie. The gingersnap crust complements the pumpkin filling beautifully with an extra ginger kick.

Top it with your favorite whipped cream and indulge.

This will be the most loved dessert during the holidays. Thanksgiving or Christmas, this Gingersnap Crust Pumpkin Pie recipe is perfect!


Ginger Custard Pumpkin Pie Recipe | Cook the Book

At the risk of sounding like a giant nerd, sometimes I think baking pumpkin pies is very similar to time travel. To illustrate my theory, let's use the late 1980s time travel classic, and all-around awesome movie, Bill and Ted's Excellent Adventure as an example. During the lead up to the dramatic conclusion of this cinematic masterpiece, Bill and Ted have a very limited window to get back to their time-traveling phone booth and successfully transport themselves back to San Dimas in time for their history final. How does this totally excellent scene tie into baking pies?

Well, I'm pretty sure there is a very brief portal in time—between the first few chilly days of autumn and ends just after Christmas—where even the most delicious pumpkin pies can be enjoyed. You could bake the most incredible pumpkin pie on the warmest day of the summer, but all of the cinnamon and nutmeg would be powerless in transporting you to the brisk days of fall.

Luckily today falls right in the interval of perfect pumpkin pie baking and eating enjoyment, so we've decided to share this recipe for Ginger Custard Pumpkin Pie from Melissa Murphy of Sweet Melissa Pâtisserie, a bakery with a few locations around Brooklyn and Manhattan that always warrant a little pastry detour.

What sets this pie apart is that it uses a ginger-infused custard base to lighten up the traditional canned pumpkin puree.

The pie was a joy to make, from the aromas that came from steeping the cream with cinnamon sticks and fresh ginger, to Melissa's All-Butter Pie Dough, which uses baking powder for some added airiness, and finally mixing the pumpkin puree into the custard and watching the filling turn the most beautiful color. I'm not sure what the color is officially called but I'm dubbing it Thai iced tea-colored.

The pie was fantastic, the filling light and mousse-like, infused with warming fall flavors, and totally not bogus. I'd encourage you to try this out before the pumpkin pie portal closes for the season.

As always with our Cook the Book feature, we have a copy of The Sweet Melissa Baking Book to give away this week.


  • 1 (15 ounce) can pumpkin puree
  • ⅓ cup sugar or sugar substitute equivalent to 1/3 cup sugar (see Tips)
  • 2 tablespoons honey or pure maple syrup
  • 1 ½ teaspoons pumpkin pie spice
  • ½ cup refrigerated or frozen egg product, thawed (see Tips)
  • 1 teaspoon vanilla
  • ¾ cup evaporated fat-free milk
  • 8 gingersnap cookies, crumbled
  • 2 ounces dark or bittersweet chocolate (60 to 70% cacao), chopped
  • 2 teaspoons finely chopped crystallized ginger

Preheat oven to 350 degrees F. Lightly grease a 1-1/2-quart souffle dish, 8-inch springform pan, or 8 4-ounce ramekins set aside. For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour into prepared dish, pan, or ramekins. If using a springform pan, place on a foil-lined baking sheet. If using ramekins, place in a 15x10x1-inch baking pan.

Bake for 45 to 50 minutes for dish or pan or 30 to 35 minutes for ramekins or until center appears set when gently shaken. Cool 1 hour on a wire rack. Cover and chill at least 2 hours or up to 24 hours before serving.

Just before serving, preheat oven to 350 degrees F. Evenly top the chilled pumpkin mixture with crumbled gingersnaps. Then top evenly with chocolate and ginger.

Bake, uncovered, for 4 to 6 minutes or just until chocolate is softened slightly. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut into wedges to serve. If using souffle dish, spoon pumpkin out of the dish onto serving plates.

Tips: For a sugar substitute, choose from Splenda(R) Granular or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar. PER SERVING WITH SUBSTITUTE: 112 calories, 5 g protein, 22 g carbohydrate, 4 g total fat, 1 mg cholesterol, 2 g sat. fat, 2 g fiber. Exchanges: 1.5 other carb 1.5 carb choices.

You can substitute 2 eggs, lightly beaten, for 1/2 cup refrigerated egg product.


Gallery

  • 1 Master Pie Dough pie shell
  • 2 3/4 cups canned pumpkin (from 2 [15-ounce] cans)
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated fresh nutmeg
  • 3/4 cup granulated sugar
  • 3 tablespoons water
  • 2/3 cup heavy cream, warmed
  • 2/3 cup packed dark brown sugar
  • 3 tablespoons unsalted butter
  • 3 large eggs
  • 1/2 cup candied pepitas (shelled pumpkin seeds) or nuts

Preheat oven to 400°F. Line frozen pie shell with parchment paper, and fill with pie weights. Bake until crust edges are lightly browned, 16 to 18 minutes. Remove paper and weights prick bottom of crust several times with a fork. Return to oven bake until bottom is lightly browned, 4 to 6 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Reduce oven temperature to 350°F.

Whisk together pumpkin, ginger, orange zest, vanilla, salt, cinnamon, and nutmeg in a large bowl set aside.

Stir together granulated sugar and 3 tablespoons water in a small saucepan. Cook over medium, stirring constantly, until sugar melts, about 3 minutes. Increase heat to medium-high cook, swirling saucepan often, until mixture is rich caramel in color, 6 to 7 minutes remove from heat. Gradually add warm cream to sugar mixture, whisking constantly. (Mixture will bubble up.) Whisk in brown sugar and butter until smooth and incorporated.

Whisk warm caramel mixture into pumpkin mixture until combined. Whisk in eggs, 1 at a time, until incorporated. Pour mixture into pie shell smooth top with an offset spatula. Bake at 350°F until filling is set and crust is golden, about 1 hour. Turn oven off, and crack open oven door let pie stand in oven 15 minutes. Transfer pie to a wire rack to cool completely, about 4 hours. Garnish with candied pepitas.


What do you need to make ginger pumpkin pie?

You’ll need just 10 ingredients to whip up this easy ginger pumpkin pie! We like to make a homemade gingersnap crust to complement the zingy ginger filling, but you can feel free to use whatever type of pie crust you prefer!

  • Gingersnap crumbs
  • Graham cracker crumbs
  • Granulated sugar
  • Butter
  • Ground Cinnamon
  • Ground Ginger
  • Ground Cloves
  • Pumpkin Puree
  • Evaporated Milk
  • Eggs


Pumpkin pie with ginger pastry

After an impressive, warming dessert? Give our pumpkin pie with ginger crust a crack. Boasting flaky pastry and a rich filling, it’s the perfect crowd-pleaser.

Pumpkin pie is the perfect dessert for Aussie tables in the cooler months - it’s got that sweet pumpkin flavour we love, and those irresistible warming spices. This recipe takes the pumpkin spice flavour to the next level with a ginger pastry pie crust.

The first thing to do is make the ginger pastry. This is easy to make in a food processor. Put in flour, icing sugar, brown sugar, butter and ginger. Then process until the mixture looks like breadcrumbs. If you don’t have a food processor, combine the dry ingredients in a bowl and rub in the butter with your fingers.

Add an egg yolk and a little chilled water and process again, just until the dough comes together.

Now you have your dough, turn it onto a lightly floured surface and knead lightly until it’s just smooth. Don’t overwork it, because that can make the pastry tough. Shape it into a disc, wrap it up and pop it in the fridge for about 30 mins to rest.

To get ready to bake the pastry, preheat the oven to 200 degrees Celsius. Take the pastry disc and roll it out on a lightly floured surface until you have a disc that’s about 3 millimetres thick. Take your tart tin and line it with the pastry disc. Trim the edge with a small sharp knife to even it up. This needs to go back into the fridge to rest for another 15 minutes. Resting your pastry helps stop it from shrinking in the oven.

When you’re making a pie with a wet filling like this one, it’s really important to blind-bake your pastry to make a crisp, dry base. This is how you do it. Line the pastry case with paper and weigh it down with some pastry weights or rice. And bake for about 10 minutes.

Carefully remove the paper with the weights and put it back in the oven to bake for another 10 minutes or until the pastry is light golden.

To make the filling, reduce the oven to 160 degrees. I’m using mashed pumpkin – to make this, all you have to do is peel and seed your pumpkin, cut it into 3 centimetre pieces and steam until tender, then mash it up in a bowl until it’s smooth. You need the pumpkin to be as smooth as possible before mixing it with the other ingredients, so push it through a fine sieve into a bowl. Then add eggs, sugar, milk, maple syrup, vanilla, cinnamon, ginger and nutmeg. Give it a good stir.

Strain the mixture through a fine sieve into a large jug - this gives you a beautiful silky filling with no lumps. Pour the filling into the pastry case and bake for 30 to 35 minutes or until the filling is set - if you give it a gentle shake in the tin you can see it wobbles but is just set all the way through. Once this has cooled down a bit, you can pop it into the fridge to chill.

You’ve made your pumpkin pie, here’s how to give it a show-stopping finish. I’m using pepitas, or pumpkin seeds, to make a sweet, nutty praline that looks amazing on top of the pie and adds a bit of crunch when you’re eating it.

Line a baking tray with lightly greased foil. Spread over the pepitas. For the toffee, place sugar and water in a small saucepan over low heat. Only stir until the sugar dissolves - this takes about 3 minutes. Then increase the heat to medium. You need to cook it without stirring for 5 minutes or until the toffee is golden brown. I’m happy with the colour now. When it stops bubbling, carefully pour over the pepitas. Leave the praline to cool for about 20 minutes.

When the praline is cool, all you have to do is chop it up into pieces to put on top of the pie.

To serve the pie, carefully remove it from the tin and place on a plate. Top with some whipped cream and sprinkle with the pepita praline. There you have it – spiced pastry, a rich golden filling and crunchy toffee topping.


Essential Tips To Making Pumpkin Pie From Scratch

  • Custard Filling– This consists of eggs, milk, and cornstarch. The eggs allow the custard to set, so it holds its shape after baking and then when it’s cut. The egg yolks, heavy cream, and whole milk give the creamy texture. The cornstarch adds a smooth thickness to the custard.
  • Spices– Pumpkin puree has natural sweetness but is pretty bland without some added sweeteners and spices. Dark brown sugar contains molasses, so it adds deeper caramelized flavor to the filling. The spice combo is critical! This recipe has warm spices of cinnamon, nutmeg, ginger, cloves, and a surprise addition of freshly ground black pepper.
  • Crust– The texture is dependent on the type of fat used like butter or shortening, and how you incorporate it into the flour to create your dough. This classic pumpkin pie recipe calls for a more flaky pie crust, and the combination of butter and shortening gives the edges the sturdiness and tender/flaky texture it needs.

The secret ingredient in this recipe for a flaky pie crust is vodka! The alcohol hydrates the flour and reduces the amount of gluten formation since it’s 60% water. Once baked the vodka evaporates and a tender pie crust remains. You don’t want the dough to be dry or too sticky, but it should shape nicely into a ball and be easily rolled out once chilled. You can add more flour as needed to reduce any stickiness.

I always find that I have some extra crust, so I like to make some leaves or shapes to decorate the top of the pie, and who doesn’t love a little more crust?

I blind baked the pie crust, meaning pre-baked the dough for 10 minutes so that the bottom crust is not raw or soggy when cooked with the custard. The pumpkin pie sliced effortlessly and the crust is light and delicate.

I had a little bit extra pumpkin pie filling, so I made crustless pumpkin pie cups, they are perfect for those who need a gluten-free alternative but still want some dessert! I baked each ramekin with about 1/2 cup filling for 18 to 20 minutes until it set, yielding about two to three servings.

Who will you share a slice of classic pumpkin pie with? Will you be making it for Thanksgiving or Christmas celebration? If you want to try some fun twists on using pumpkin, my lightened up pumpkin coffee cake is a healthier breakfast treat, or how about some easy no-bake pumpkin cheesecake cups for your hungry guests!


Candied Ginger Pumpkin Pie

Pumpkin spice and everything nice, that's what this pie is made of. The delicious aroma alone of this candied ginger pie will have your mouthwatering. Ready yourself for a slice of heaven.

Candied Ginger Pumpkin Pie

Candied Ginger Pumpkin Pie

Ingredients

  • 1 3/4 cup(s) unsweetened pumpkin puree
  • 28 tablespoon(s) fat-free sweetened condensed milk
  • 4 large eggs
  • 1 9-inch graham cracker pie crust
  • 1/2 teaspoon(s) pumpkin pie spice
  • 1/10 teaspoon(s) salt
  • 1/3 cup(s) chopped candied ginger

Directions

Preheat oven to 350 degrees F. In large bowl, whisk together pumpkin puree and sweetened condensed milk. Whisk in eggs, salt, and pumpkin pie spice. Pour filling into graham cracker crust and bake 30 minutes. Sprinkle chopped ginger on top and bake 25 to 30 minutes more, or until knife inserted in side of filling (not center), comes out clean. Cool and refrigerate 3 hours, or overnight.



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