Gingery Pumpkin Pie

Gingery Pumpkin Pie
Paul Sirisalee
Freshly grated ginger and hulled pumpkin seeds jazz up an otherwise classic pumpkin pie.

Get the recipe
.
Serves 8
10
minutes
300
minutes

Ingredients

1
15-ounce can pure pumpkin puree
3/4
cup
sugar
3/4
cup
heavy cream
2
large eggs
1
tablespoon
grated fresh ginger
1/2
teaspoon
ground cinnamon
1/4
teaspoon
kosher salt
pinch of ground cloves
9-inch basic flaky piecrust, unbaked
1
tablespoon
pepitas (hulled pumpkin seeds)

Directions

  1. Preheat oven to 350° F. Whisk together pumpkin puree, sugar, heavy cream, eggs, ginger, cinnamon, salt, and ground cloves.
  2. Pour the mixture into the piecrust and bake until the center is set but still slightly wobbly, 40 to 50 minutes. Let cool.
  3. Top with pepitas before serving.

 

Sue Li
November 2012

Nutritional Information

  • Per Serving
  • Calories 370
  • Fat 22 g
  • Sat Fat 13 g
  • Cholesterol 114 mg
  • Sodium 211 mg
  • Protein 5 g
  • Carbohydrate 40 g
  • Sugar 22 g
  • Fiber 3 g
  • Iron 2 mg
  • Calcium 39 mg
What does this mean? See Nutrition 101.