Gingery Pumpkin Pie

gingery-pumpkin-pie
Photo by Paul Sirisalee
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 370 calories
    • 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

Ingredients

  1. Check 1 15-ounce can pure pumpkin puree
  2. Check 3/4cup sugar
  3. Check 3/4cup heavy cream
  4. Check 2 large eggs
  5. Check 1tablespoon grated fresh ginger
  6. Check 1/2teaspoon ground cinnamon
  7. Check 1/4teaspoon kosher salt
  8. Check pinch of ground cloves
  9. Check 9-inch basic flaky piecrust, unbaked
  10. Check 1tablespoon 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.