Best 14 Ginger Pumpkin Pie With Pumpkin Seed Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're looking for a warm and comforting Thanksgiving dessert, look no further than ginger pumpkin pie with a pumpkin seed crust. This classic dessert is made with a creamy pumpkin filling, spiced with ginger and nutmeg, and topped with a crunchy pumpkin seed crust. It's the perfect way to celebrate the fall harvest and impress your guests with your culinary skills.

Let's cook with our recipes!

GINGERY PUMPKIN PIE



Gingery Pumpkin Pie image

My birthday is in late November so my mom often morphed the Thanksgiving pumpkin pie into my birthday "cake" and had all the family sing for me. This is an update on her recipe, adding lots more of our mutual favorite ingredient, ginger. The pie's best after it's nice and chilled. Birthday candles optional. -Emily Tyra, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings (1-1/2 cups whipped cream).

Number Of Ingredients 23

1-1/4 cups all-purpose flour
1 tablespoon minced fresh gingerroot
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup butter, cubed
3 to 5 tablespoons ice water
FILLING:
2 large eggs, room temperature
1 large egg yolk, room temperature
1 can (15 ounces) solid-pack pumpkin
1-1/4 cups heavy whipping cream
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon minced fresh gingerroot
1 teaspoon molasses
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
WHIPPED CREAM:
3/4 cup heavy whipping cream
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon

Steps:

  • In a small bowl, mix flour, ginger, allspice and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 1 hour or overnight. , Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, whisk filling ingredients until blended; pour into crust. , Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add maple syrup and cinnamon; beat until soft peaks form. Serve with pie.

Nutrition Facts : Calories 504 calories, Fat 36g fat (22g saturated fat), Cholesterol 182mg cholesterol, Sodium 226mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.

GINGER PUMPKIN PIE WITH PUMPKIN SEED CRUST



Ginger Pumpkin Pie With Pumpkin Seed Crust image

Provided by Florence Fabricant

Categories     dessert

Time 2h

Yield 10 servings

Number Of Ingredients 14

3/4 cup hulled pumpkin seeds (available in health food stores)
2 cups graham cracker crumbs
1/2 teaspoon ground ginger
1/4 cup granulated sugar
10 tablespoons melted unsalted butter
2 cups canned pumpkin puree
2 eggs, lightly beaten
2 egg yolks, lightly beaten
1 1/2 cups heavy cream
3/4 cup dark brown sugar
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 cup finely chopped crystallized ginger

Steps:

  • Preheat oven to 450 degrees. Spread the pumpkin seeds on a baking sheet and toast for 5 to 8 minutes, until you hear them start to pop.
  • Chop 1/2 cup of the pumpkin seeds by pulsing in a food processor. Mix with the graham cracker crumbs, ground ginger and granulated sugar. Stir in the melted butter. Pat this mixture firmly into the bottom and sides of a 10-inch pie pan and refrigerate for 15 minutes.
  • Bake the crust for 15 minutes and remove from oven. Reduce oven heat to 350 degrees.
  • Mix the pumpkin puree, eggs, egg yolks, cream, brown sugar, cinnamon, cloves and nutmeg. Stir in the crystallized ginger and mix until smooth. Pour into the baked graham-cracker crust and bake about an hour, until the filling is set.
  • Remove pie from oven and scatter remaining pumpkin seeds on top. Cool to room temperature before serving.

Nutrition Facts : @context http, Calories 451, UnsaturatedFat 14 grams, Carbohydrate 33 grams, Fat 34 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 116 milligrams, Sugar 24 grams, TransFat 1 gram

GINGER-COCONUT PUMPKIN PIE



Ginger-Coconut Pumpkin Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 14

6 ounces gingersnap cookies (about 23 cookies)
1 tablespoon chopped crystallized ginger
1 tablespoon packed light brown sugar
4 tablespoons unsalted butter, melted
1 15-ounce can pure pumpkin puree
1 cup canned unsweetened coconut milk
3/4 cup granulated sugar
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup heavy cream
1 tablespoon packed light brown sugar
1/4 teaspoon pumpkin pie spice, plus more for topping

Steps:

  • Make the crust: Preheat the oven to 325 degrees F. Pulse the cookies, crystallized ginger and brown sugar in a food processor until finely ground. Add the melted butter and pulse to combine. Press the mixture into the bottom and up the side of a 9-inch pie plate. Bake until set and slightly dry around the edge, 10 to 12 minutes. Transfer to a rack and let cool.
  • Make the filling: Whisk the pumpkin puree, coconut milk, granulated sugar, eggs, vanilla, ground ginger and salt in a medium bowl until smooth. Pour into the cooled crust. Bake until the filling is set and no longer looks wet, 1 hour 15 minutes. Transfer to the rack and let cool completely, at least 2 hours.
  • Make the topping: Beat the heavy cream, brown sugar and pie spice in a bowl with a mixer on medium-high speed until stiff peaks form, 3 minutes. Spread on the pie; sprinkle with more pie spice.

CREAMY GINGER PUMPKIN PIE



Creamy Ginger Pumpkin Pie image

Provided by Food Network

Categories     dessert

Yield 10 servings

Number Of Ingredients 9

2 15-ounce cans pumpkin pie mix
1 container Cool Whip Light
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 graham cracker crust

Steps:

  • Preheat oven to 425 degrees. Follow mixing directions as instructed on the can of pumpkin pie mix. Blend in 3/4 Cool Whip in lieu of milk and fold in ginger. Puree in the blender and pour into graham cracker crust. Bake for 15 minutes. Reduce the temperature to 350 degrees, and bake for an additional 40-50 minutes. Let cool and garnish with Cool Whip and/or pumpkin seeds.

BRULEED PUMPKIN PIE



Bruleed Pumpkin Pie image

The filling for this pie is covered with a thin layer of superfine sugar, which turns into a beautiful, brittle sheet of caramel when bruleed, or burned, with a small kitchen blowtorch (available at amazon.com). That step is optional, though -- the pie is terrific without it, too. Note: the total time for this recipe includes making the dough, cooling, and chilling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 17h

Number Of Ingredients 12

3 cups whole milk
1 cinnamon stick
1 vanilla bean, seeds scraped
10 whole black peppercorns
4 whole cloves
1 2-inch piece fresh ginger, peeled and halved
2 large eggs
1 can (15 ounces) pure pumpkin
3/4 cup granulated sugar
1/2 teaspoon coarse salt
Pumpkin-Seed Piecrust, prebaked
1/4 cup superfine sugar (optional)

Steps:

  • Bring milk, cinnamon, vanilla-bean seeds, peppercorns, cloves, and ginger to a simmer in a medium saucepan over medium-high heat. Reduce heat and gently simmer until milk is reduced by half, about 25 minutes. Let mixture cool completely, about 2 hours. Pour through a sieve into a bowl; discard solids. Strained milk can be made ahead and refrigerated up to 2 days.
  • Preheat oven to 425 degrees. Beat together eggs in a bowl. Whisk in pumpkin, then granulated sugar and salt. Whisk in strained milk and pour into prebaked piecrust. Place pie on a rimmed baking sheet and cover edges with foil, avoiding custard. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake until custard is just set in center, about 25 minutes more. Let cool completely on a wire rack, at least 2 hours, then refrigerate, uncovered, at least 8 hours.
  • When ready to serve, place 2 tablespoons superfine sugar in a sieve and evenly sift over top of pie (avoid crust). Move a small kitchen blowtorch back and forth across sugar until caramelized. Repeat with remaining 2 tablespoons sugar, making a second caramelized layer, and serve immediately.

PUMPKIN PIE WITH FRESH GINGER AND NUTMEG



Pumpkin Pie With Fresh Ginger and Nutmeg image

Provided by Marian Burros

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 11

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 1/3 cups 2 percent-fat milk
1 egg plus 3 egg whites
2 1/2 teaspoons vanilla extract

Steps:

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

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 231 milligrams, Sugar 31 grams, TransFat 0 grams

BEST EVER PUMPKIN PIE WITH STEM GINGER CREAM



Best ever pumpkin pie with stem ginger cream image

Turn the volume up on this classic American dessert and make it fit for a dinner party feast, with stem ginger cream and pumpkin seed brittle

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 1h25m

Number Of Ingredients 18

1 small pumpkin or squash (roughly 500g/1lb 2oz), peeled, seeds removed, cut into large chunks
2 large eggs and 1 egg yolk
170g can evaporated milk
140g golden caster sugar
2 tbsp ginger syrup (from a jar of stem ginger)
2 tsp ground cinnamon
½ tsp ground ginger
¼ whole nutmeg , grated
pinch of ground cloves
2 tsp vanilla extract or paste
50g pumpkin seeds (dried seeds from a pack are best here)
300g pack ginger nut biscuits
2 balls stem ginger , roughly chopped
85g butter , melted
25g pumpkin seeds (dried seeds from a packet are best here)
100g golden caster sugar
2 tbsp ginger syrup (from a jar of stem ginger)
200ml whipping or double cream

Steps:

  • Start by cooking the pumpkin or squash. Heat oven to 180C/160C fan/gas 4. Put the pumpkin in a large, deep roasting tin. Add a splash of water, no more than a few tbsps, then cover with foil. Make a small steam hole in the middle, put in the oven and cook for 45 mins or until very tender. While the pumpkin cooks, tip the seeds for the crust onto a baking tray and put in the oven on a lower shelf for 10 mins until toasted and starting to pop, then cool. Once cooked, tip the pumpkin into a sieve, drain and cool completely.
  • Meanwhile, prepare the crust. Tip the toasted seeds and biscuits into a food processor and blitz to fine crumbs. Add the stem ginger and melted butter, and blitz again until the mixture is like wet sand. Tip into a 23cm fluted, loose- bottomed tart tin or a pie tin. Use the back of a spoon to spread the mixture evenly over the base and up the sides of the tin, pressing it firmly into place. Make sure there are no holes, so the filling can't escape. Put in the fridge and chill for 30 mins. Clean the food processor.
  • Turn oven down to 160C/140C fan/ gas 3. When the pumpkin is cool and any excess liquid has drained away, tip into the food processor. Add the remaining ingredients for the filling and blend until smooth. Put the chilled crust on a baking tray in the middle of the oven. Pull out the shelf and carefully fill with the pumpkin mixture, pouring it right to the top. Close the oven and bake for 40 mins - the filling should be set but still have a wobble. Cool in the tin to room temperature, then chill for at least 1 hr.
  • For the brittle, put the pumpkin seeds in a large heavy-based frying pan and toast for a few mins until golden and starting to pop. While they toast, line a baking sheet with baking parchment. Tip the seeds into a bowl and set aside, then wipe out the pan. Tip the sugar into the pan and set over a medium heat. To turn the sugar into caramel, heat until the sugar dissolves, but don't stir at any stage or it may crystallise - instead, swirl the pan every 10 secs or so. Increase the heat and bubble the liquid sugar until it reaches a deep caramel colour. Quickly add the seeds, swirl to incorporate, then tip out onto your lined tray. Leave to cool and set for 30 mins.
  • Just before you're ready to serve, prepare the cream. Pour the cream and syrup into a large bowl, and whisk until softly whipped and billowy. Remove the pie from the fridge and from its case, and place on a pretty plate or cake stand, or serve straight from the tin. Pile the cream onto the centre of the pie and swirl towards the edges, leaving a border of pumpkin exposed around the edge. When the pumpkin caramel is set, break it into small pieces with a rolling pin and sprinkle over the top - if you have more than you need, store the remainder in a sealed container for up to 2 weeks to scatter over ice cream. Serve the pie in wedges. Leftovers will keep in the fridge for up to 3 days.

Nutrition Facts : Calories 499 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

GINGERSNAP PUMPKIN PIE



Gingersnap Pumpkin Pie image

A spicy version of the all time favorite pumpkin pie.

Provided by Deanna

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 12

1 ¾ cups gingersnap cookie crumbs
2 ½ tablespoons butter, melted
2 tablespoons white sugar
1 ½ cups canned pumpkin
¾ cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
  • Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
  • Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 47.4 g, Cholesterol 69.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 355.8 mg, Sugar 36.7 g

PUMPKIN-SEED PIECRUST



Pumpkin-Seed Piecrust image

Decorating this crust with pastry leaves is as easy as, well, pie, but it's also beautiful with a simple crimped edge. You can make two undecorated bruleed pumpkin pies that way, if you double the filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h45m

Yield Makes enough for one 9-inch pie plus decorative pastry leaves

Number Of Ingredients 7

3/4 cup pepitas (hulled pumpkin seeds), toasted
1 3/4 cups all-purpose flour, plus more for rolling
1 teaspoon coarse salt
1 teaspoon sugar
2 sticks cold unsalted butter, cut into small pieces
6 tablespoons ice water, plus more if needed
1 large egg, lightly beaten

Steps:

  • Place pepitas in a food processor; pulse until chopped. Add flour, salt, and sugar; pulse to combine. Add butter and pulse until mixture resembles coarse meal with some blueberrysize clumps. Add ice water and pulse until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days. Dough can be frozen up to 1 month.
  • Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under and set aside. Roll out remaining disk of dough to just under 1/4 inch thick, cut out small leaf shapes, and mark veins with a knife, if desired. Brush edges of piecrust with egg wash and apply leaves. Freeze at least 1 hour or up to 1 week.
  • Preheat oven to 400 degrees. Brush pastry leaves with more egg wash. Line piecrust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned, about 20 minutes. Remove parchment and weights and bake until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.

CHIA PUMPKIN PIE



Chia Pumpkin Pie image

Moist smooth pumpkin pie free of eggs and corn.

Provided by Jeramyn Feucht

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 12

Number Of Ingredients 17

2 ½ cups unbleached all-purpose flour
¾ cup butter, cut into squares
½ cup coconut oil
3 tablespoons white sugar
½ teaspoon salt
¼ cup water
2 fluid ounces whiskey
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
½ cup finely ground chia seeds
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground nutmeg
2 tablespoons white sugar

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Mix all-purpose flour, butter, coconut oil, 3 tablespoons sugar, 1/2 teaspoon salt together in a bowl until well distributed. Stir in water and whiskey to form a clumpy dough. Divide dough in half; place in separate containers. Cover and refrigerate until ready to use.
  • Pour pumpkin, condensed milk, chia seeds, vanilla extract, cinnamon, 1/2 teaspoon salt, ginger, cloves, and nutmeg into a blender. Blend filling until smooth.
  • Line a pie pan with 1 of the dough halves. Pour filling over the pie crust. Roll out the rest of the dough onto a flat work surface and cut into decorative shapes of your choice. Arrange shapes on top of the filling. Sprinkle 2 tablespoons sugar on top.
  • Bake pie in the preheated oven until crust starts to brown, about 20 minutes. Cover with aluminum foil and reduce heat to 325 degrees F (163 degrees C); continue baking until set, about 40 minutes.

Nutrition Facts : Calories 450.6 calories, Carbohydrate 48.3 g, Cholesterol 41.6 mg, Fat 25.4 g, Fiber 3.8 g, Protein 6.6 g, SaturatedFat 17.2 g, Sodium 404.4 mg, Sugar 24.3 g

PUMPKIN PIE WITH GINGER STREUSEL



Pumpkin Pie with Ginger Streusel image

Categories     Food Processor     Fruit     Ginger     Nut     Dessert     Bake     Thanksgiving     Walnut     Spice     Pumpkin     Fall     Clove     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 28

Crust
2 tablespoons chopped peeled fresh ginger
1 1/3 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
1/4 cup chilled solid vegetable shortening, cut into small pieces
1 large egg yolk
2 tablespoons (or more) ice water
Filling
1 16-ounce can solid pack pumpkin
1 1/2 cups whipping cream
3 large eggs
1/2 cup sugar
1/4 cup packed golden brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoons ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Topping
1 cup all purpose flour
1/2 cup packed golden brown sugar
1/2 cup coarsely chopped walnuts (about 2 1/2 ounces)
1/4 cup finely chipped crystallized ginger
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature

Steps:

  • For crust:
  • Place ginger in processor and process ;until minced. Add flour, sugar, cloves and salt; process to combine. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Mix yolk and 2 tablespoons water in small bowl. Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps. If dough is too dry, blend in more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.)
  • Preheat oven to 350°F. Roll out dough on floured surface to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish). Freeze crust for 15 minutes. Line crust with foil and then fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans and bake until crust is set and pale golden, about 10 minutes. Transfer crust to rack; cool completely.
  • For filling:
  • Whisk all ingredients in large bowl until combined. Pour into pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.
  • Meanwhile, prepare topping:
  • Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely.

CHOCOLATE, PECAN, AND PUMPKIN SEED PIE WITH GINGERSNAP CRUST



Chocolate, Pecan, and Pumpkin Seed Pie With Gingersnap Crust image

Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie-with an easy press-in crumb crust-is a breeze to make.

Provided by Anna Stockwell

Categories     Chocolate     Dessert     Thanksgiving     Kid-Friendly     Pecan     Seed     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Kosher     Diabetes-Friendly     Small Plates

Yield Makes 1 (9") pie

Number Of Ingredients 18

For the crust:
20 gingersnaps (about 4 1/2 ounces)
3/4 cup raw pecans (about 3 ounces)
1 tablespoon (packed) light brown sugar
1/8 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
For the filling:
1 1/2 cups pecan halves (about 6 ounces)
1/2 cup raw pumpkin seeds
6 tablespoons unsalted butter
3 ounces unsweetened chocolate, coarsely chopped
1/4 cup heavy cream
4 large eggs
1/2 cup (packed) light brown sugar
1/2 teaspoon kosher salt
1/4 cup plus 1 tablespoon molasses
Special equipment:
A 9" pie pan (not deep dish), pastry brush

Steps:

  • Make the crust:
  • Preheat oven to 350°F. Pulse gingersnaps, pecans, brown sugar, and salt in a food processor until finely ground. Add butter and pulse until dough sticks together when pressed. Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Bake crust until golden brown, 8-10 minutes. Let cool completely.
  • Make the filling:
  • Spread pecans and pumpkin seeds on a rimmed baking sheet. Toast in 350°F oven until warmed through and lightly fragrant, 5 minutes; let cool.
  • Meanwhile, heat butter, chocolate, and cream in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring, until melted and smooth, about 5 minutes. Let cool slightly.
  • Whisk eggs and brown sugar in a large bowl until frothy. Whisk in salt and 1/4 cup molasses until smooth, then slowly add chocolate mixture, whisking constantly, until combined. Stir in half of toasted pecans and pumpkin seeds. Pour mixture into prepared crust. Arrange remaining pecans and pumpkin seeds evenly over filling.
  • Bake pie until filling is set around the edges but jiggles slightly in the center when shaken, 25-30 minutes.
  • Meanwhile, whisk remaining 1 Tbsp. molasses and 1 tsp. water in a small bowl.
  • Remove pie from oven and transfer to a wire rack. Using pastry brush, immediately brush surface with molasses mixture to glaze; let cool before serving.
  • Do Ahead
  • Pie can be made 1 day ahead; store at room temperature.

GINGER PUMPKIN PIE WITH STREUSEL



Ginger Pumpkin Pie with Streusel image

Want to dress up ordinary pumpkin pie for the holidays? Give it a buttery, sugary streusel topping of gingersnaps and pecans.

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 14

Pastry for single-crust pie (9 inches)
1 can (15 ounces) pumpkin
1 cup evaporated milk
2 large eggs, lightly beaten
1/2 cup packed brown sugar
2 teaspoons grated fresh gingerroot
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
GINGERSNAP STREUSEL:
1/2 cup crushed gingersnap cookies
1/4 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons butter, softened

Steps:

  • Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1 in. beyond edge of plate; flute edges. Place plate on a baking sheet., In large bowl, combine the pumpkin, milk, eggs, brown sugar, ginger, pie spice and salt. Pour into crust. Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°; bake for 15 minutes., Meanwhile, in a small bowl, combine the cookie crumbs, pecans, flour and brown sugar. Cut in butter until coarse crumbs form. Sprinkle over pie. Bake 35-45 minutes longer or until knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 308mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 3g fiber), Protein 7g protein.

PUMPKIN PIE SEEDS



Pumpkin Pie Seeds image

This recipe combines the sweet spices of pumpkin pie with the caramel crunch of cracker jack. from Family Fun Magazine, September 2002 issue

Provided by nnreq

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup pumpkin seeds, rinsed and dried
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
6 teaspoons sugar
1 tablespoon vegetable oil

Steps:

  • spread the pumpkin seeds in a single layer on a large baking sheet and roast them in a 250 degree oven for 45 minutes or until the seeds are completely dry and lightly browned (large seeds may take longer).
  • In a large bowl, stir together the pumpkin pie spice, the salt and 2 teaspoons of the sugar and set aside.
  • Heat the oil in a large non-stisk skillet over medium-high heat,.
  • Add the seeds and the rest of the sugar to the skillet, stirring constantly with a wooden spoon until the sugar melts, about 45 seconds.
  • Scrape the seeds into the pumpkin pie spice mixture and stir to coat.
  • Allow the seeds to cool before eating and store in an airtight container.

Nutrition Facts : Calories 235.4, Fat 19.2, SaturatedFat 3.2, Sodium 147.8, Carbohydrate 9.9, Fiber 2, Sugar 6.8, Protein 9.8

Tips:

  • Use fresh pumpkin purée. Fresh pumpkin purée has a much richer flavor than canned pumpkin purée. To make your own pumpkin purée, simply roast a pumpkin in the oven until it is tender, then scoop out the flesh and blend it until smooth.
  • Don't overmix the dough. Overmixing the dough will make the crust tough. Mix the dough just until it comes together, then form it into a ball and refrigerate it for at least 30 minutes before rolling it out.
  • Blind-bake the crust before filling it. Blind-baking the crust will help to prevent it from becoming soggy. To blind-bake the crust, preheat the oven to 350 degrees Fahrenheit. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake the crust for 15-20 minutes, or until the edges are golden brown.
  • Use a variety of spices. Pumpkin pie spice is a classic combination of spices that includes cinnamon, nutmeg, ginger, and cloves. You can also add other spices, such as cardamom, allspice, or mace, to taste.
  • Don't overcook the pie. Overcooking the pie will make the filling tough. Bake the pie for 45-50 minutes, or until the filling is set but still slightly jiggly in the center.

Conclusion:

This ginger pumpkin pie with pumpkin seed crust is a delicious and festive dessert that is perfect for Thanksgiving or any other fall gathering. The combination of pumpkin, ginger, and spices is warm and inviting, and the pumpkin seed crust adds a nutty flavor and a touch of crunch. This pie is sure to be a hit with everyone who tries it!

Related Topics