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Pumpking Ginger Pie

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Submitted by jocelyne

YIELD

8 servings

PREP

20 min

COOK

50 min

READY

70 min

Ingredients

2 473
CUPS ML PUMPKIN
cooked, strained
1 ¼ 296
CUPS ML BROWN SUGAR, LIGHT
lightly packed *
½ 2.5
TEASPOON ML SALT
1 ½ 7.5
TEASPOONS ML CINNAMON
¼ 1.3
TEASPOON ML NUTMEG
freshly grated
2 3E+1
TABLESPOONS ML GINGER
crystallized, finely chopped, extra for garnish
1 1
EACH EACH LEMON ZEST
or orange, grated *
2 2
LARGE LARGE EGGS
well-beaten
2 3E+1
TABLESPOONS ML BRANDY
1 15
TABLESPOON ML BOURBON WHISKEY
1 1
9 INCH 9 INCH PIE SHELL (9 INCH)
partially baked

Directions

Combine all the ingredients for the filling and beat well.

Pour into the partially baked pie shell and bake in an oven preheated to 325℉ (160℃) for about 50 minutes or until the center of the pie is set.

Serve with lightly sweetened soured cream and garnish with a little crystallized ginger.

VARIATIONS: Sweet potatoes or any of the meaty winter squashes can be used in place of the pumpkin.

One fourth cup raisins plumped in the liquors also can be added.

One cup milk or half-and-half can also be added to the filling.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 139 43% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 270mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 6g
Vitamin A 192% Vitamin C 5%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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