Pumpkin Pie with Ginger
The classic pumpkin pie gets a remarkable upgrade with the addition of ginger, creating a warm, spicy depth that transforms this traditional dessert into something truly special. Our pumpkin pie with ginger recipe balances the earthy sweetness of pumpkin with the zingy brightness of ginger for a combination that will delight your taste buds and impress your guests during the holiday season.
Equipment
- 9-inch Pie Dish
- Pastry Cutter
- Rolling Pin
- Mixing Bowls
- Wire Rack
Ingredients
For the crust
- 1¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp granulated sugar
- ½ cup unsalted butter cold and cubed
- 3-4 tbsp ice water
For the filling
- 15 oz pumpkin puree not pumpkin pie mix
- 3 large eggs
- ¾ cup light brown sugar packed
- 2 tbsp fresh ginger finely grated
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1¼ cups evaporated milk
- 2 tbsp crystallized ginger finely chopped (optional)
Instructions
Prepare the crust
In a large bowl, whisk together flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Sprinkle ice water over the mixture, 1 tablespoon at a time, stirring with a fork until the dough begins to come together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.Roll out the crust
On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer to a 9-inch pie dish, gently pressing into the bottom and sides. Trim excess dough, leaving about ½-inch overhang. Fold the overhang under and crimp decoratively. Refrigerate while preparing the filling.Prepare the filling
Preheat your oven to 375°F (190°C). In a large bowl, whisk the eggs until lightly beaten. Add the pumpkin puree, brown sugar, freshly grated ginger, spices, and salt. Mix until well combined. Gradually stir in the evaporated milk until smooth. If using, fold in the crystallized ginger pieces.Bake the pie
Pour the filling into the chilled pie crust. If the edge of the crust starts to brown too quickly during baking, cover it with a pie shield or strips of aluminum foil. Bake for 50-55 minutes, or until the center is almost set but still slightly jiggly (it will continue to set as it cools).Cool and serve
Allow the pie to cool completely on a wire rack for at least 2 hours before slicing. This cooling time is crucial for the filling to set properly.
Notes
- Freezing your butter for 15 minutes before cutting it into cubes will create a flakier crust. Don't overwork the dough—those visible butter pieces create delicious flaky layers!
- Grate your fresh ginger using a microplane for the finest texture, which distributes the ginger flavor more evenly throughout the filling.
- Place the pie on a preheated baking sheet to ensure the bottom crust bakes properly and doesn't become soggy.
- For the cleanest slices, refrigerate the cooled pie for 1 hour before serving, and warm your knife under hot water (then dry it) before each cut.
- Substitute options: Coconut cream can replace evaporated milk for a dairy-free version; maple syrup or coconut sugar can substitute for brown sugar; gluten-free flour blend works well for the crust; ground ginger (1½ teaspoons) can replace fresh if necessary.
Nutrition
Calories: 315kcalCarbohydrates: 38gProtein: 6gFat: 15gSaturated Fat: 9gCholesterol: 98mgSodium: 275mgFiber: 2gSugar: 22gVitamin A: 135IUVitamin C: 4mgCalcium: 12mgIron: 8mg
Tried this recipe?Let us know how it was!