Ginger Pumpkin Pie

This recipe for ginger pumpkin pie is a perfect fall treat. The combination of flavors from the spice and sweetness in the filling will be an amazing dessert to enjoy this season.

“Pumpkin Pie Recipe” is a delicious dessert that can be made with ginger or pumpkin. It’s easy to make and tastes great! Read more in detail here: pumpkin pie recipe.

Add an additional burst of zingy ginger to your favorite traditional pumpkin pie. This ginger pumpkin pie is ideal for Thanksgiving and other autumn celebrations!

Pumpkin Pie with Ginger

Thanksgiving is just 6 days away. That means you’ll have to wait 6 days to have this ginger pumpkin pie. I mean, I wouldn’t criticize you if you prepared one right now just to make sure it’s Thanksgiving-worthy (but I can assure you it’s delicious). But let’s be clear: this zingy, ginger-spiced pumpkin pie belongs on your Thanksgiving table this year and every year after that.

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What is the definition of ginger pumpkin pie?

I’m going to take a chance and assume that you’re familiar with pumpkin pie. It’s custardy and pumpkin-y, and it’s the ultimate Thanksgiving dessert. What if I told you it might be…even better? Now, I understand if that seems sacrilege to all you faithful traditional pumpkin pie devotees, but a dash of ginger elevates regular pumpkin pie to a gourmet, complex taste palate I never imagined possible. It’s spicy, sweet, and quite simple to create.

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To create ginger pumpkin pie, you’ll need the following ingredients.

To make this simple ginger pumpkin pie, you’ll only need ten ingredients! To compliment the zingy ginger filling, we like to bake a handmade gingersnap crust, but you may use whatever style of pie dough you choose!

  • Crumbs of gingersnap
  • crumbs from Graham crackers
  • sugar granules
  • Butter
  • Cinnamon powder
  • Ginger powder
  • Cloves in the ground
  • Pureed pumpkin
  • Milk that has been vaporized
  • Eggs

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Make the greatest ginger pumpkin pie with these helpful hints.

Pumpkin pie is a simple dessert to make.

  • Mix the filling ingredients in the following order: It’s critical to combine the spices, pumpkin, and eggs before adding the milk. Otherwise, the spices will not be properly absorbed into the batter and will just float to the top of the pie.
  • Don’t overmix the pumpkin pie filling: Instead of being fluffy and mousse-like, pumpkin pie should be custardy and rich. If the filling is overmixed, it will become aerated and have a strange frothy texture. We suggest mixing it by hand and not using your whisk too much!
  • Don’t overcook the pumpkin pie with ginger: Overbaked pumpkin pie may have a curdled, dried-out feel. It’s a narrow line between soupy and set, so keep an eye on it as the bake time approaches and remove it when it’s fully set but still a bit unstable in the center.

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Friends, may you have peace and pie.

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Add a zingy ginger edge to your favorite traditional pumpkin recipe. This ginger pumpkin pie is ideal for Thanksgiving and other Fall gatherings!

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 50 minutes
  • 1 hour and 5 minutes total
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 50 minutes
  • 1 hour and 5 minutes total
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 50 minutes
  • 1 hour and 5 minutes total
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Ingredients

in order to make the gingersnap crust

  • graham cracker crumbs (about 3/4 cup)
  • a third of a cup of gingersnap crumbs
  • a quarter cup of granulated sugar
  • a quarter teaspoon of salt
  • melted 6 tablespoons unsalted butter

in order to make pumpkin pie

  • 3/4 cup sugar, granulated
  • 1 teaspoon cinnamon powder
  • 2 tablespoons ginger powder
  • 1/4 teaspoon cloves, ground
  • a half teaspoon of salt
  • 2 eggs, big
  • 1 pumpkin puree (15 oz.)
  • 1 can evaporated milk (12 fl. oz.)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large mixing basin, add all of the crust ingredients and toss to incorporate. The crust will be crumbly, but when squeezed, it will keep its form. Fill a 9-inch pie plate halfway with crust and press it down evenly to cover the bottom and edges. To compress the crust in and smooth it out around the borders of the pie pan, use a measuring cup, small dish, or another pie tin. Remove from the equation.
  3. Combine the granulated sugar, spices, and salt in a large mixing basin. Whisk together the eggs and pumpkin puree until smooth. Slowly trickle in the evaporated milk, stirring constantly until completely combined.
  4. Pour the mixture into the prepared pie plate and bake for 50 minutes at 350°F, or until the pie is firm but still wobbly in the centre. Allow it cool fully before serving with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

Spiced pumpkin pie, ginger pumpkin pie, gingersnap pumpkin pie

The “honey maid graham cracker crust pumpkin pie” is a delicious dessert that has honey, ginger, and spices.

Frequently Asked Questions

Can I use fresh ginger instead of ground ginger in pumpkin pie?

A: Yes you can use fresh ginger in pumpkin pie as long as it is grated finely.

How do you make a pumpkin pie not mushy?

A: The best way is to cook it for a longer period of time, or to freeze the pie ahead of time.

Why does pumpkin pie get watery?

A: When you bake a pie, the liquid in it boils and evaporates. Pie crust does not contain much water so when you cook one, there is almost no moisture left in it. This means that as soon as the heat leaves, all of the liquids inside your pie are left unprotected from evaporation and will turn into steam quickly

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