The best delicious Double Ginger Pumpkin Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Double Ginger Pumpkin Pie recipe today!
Hello my friends, this Double Ginger Pumpkin Pie recipe will not disappoint, I promise! Made with simple ingredients, our Double Ginger Pumpkin Pie is amazingly delicious, and addictive, everyone will be asking for more Double Ginger Pumpkin Pie.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Double Ginger Pumpkin Pie.
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1 Unbaked 9″ single crust pie 2 lg Eggs
-shell, well-pricked w/fork 1/2 c Brown sugar
2 tb Brown sugar 16 oz Can unseasoned pumpkin
2 tb Softened butter 1 ts Ground ginger
4 tb Finely chopped crystallized 1/2 ts Ground cinnamon
-ginger 1/2 ts Ground allspice
4 tb Finely chopped walnuts 1 c Light cream
GARNISH
Lightly sweetened whipped -cream
Preheat the oven to 400 F.
Combine the 2 tb. of sugar, butter, crystallized ginger and walnuts
until crumbly. Gently press mixture into the bottom of the pie
shell. Bake in the preheated oven until bubbly and golden brown,
about 10 minutes.
While crust is baking, whisk eggs with 1/2 cup brown sugar, pumpkin,
spices and cream until smooth. Pour filling into the prebaked shell
and bake until a table knife inserted toward the edge just comes out
clean, about 40 minutes. (The center should be moist, since it
continues cooking as it cools.) Cool pie on a wire rack and serve in
wedges with whipped cream.
Ligon writes: “Disguised as an ordinary, run-of-the-mill pumpkin pie,
this version has a crunchy surprise layer in the bottom that helps
keep the crust from becoming soggy. Some years we’ve made the
filling from home-grown pumpkin – a messy and tedious process. You
can emulate the flavor and texture with canned pumpkin, though, if
you take time to caramelize it lightly by stirring it over
medium-high heat in a heavy skillet for half an hour or so.”
From Linda Ligon’s “Thanksgiving with Herbs” article in “The Herb
Companion.” Oct./Nov. 1988, Vol. 1 (premiere issue). Pg. 33.
Yields
1 pie
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