Pumpking Ginger Pie
Yield
8 servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pumpkin
cooked, strained |
|
| 1 ¼ | cups |
brown sugar, light
lightly packed |
*
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
freshly grated |
|
| 2 | tablespoons |
ginger
crystallized, finely chopped, extra for garnish |
|
| 1 | each |
lemon zest
or orange, grated |
*
|
| 2 | large |
eggs
well-beaten |
|
| 2 | tablespoons |
brandy
|
|
| 1 | tablespoon |
bourbon whiskey
|
|
| 1 | 9 inch |
pie shell (9 inch)
partially baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pumpkin
cooked, strained |
|
| 296 | ml |
brown sugar, light
lightly packed |
*
|
| 2.5 | ml |
salt
|
|
| 7.5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
freshly grated |
|
| 3E+1 | ml |
ginger
crystallized, finely chopped, extra for garnish |
|
| 1 | each |
lemon zest
or orange, grated |
*
|
| 2 | large |
eggs
well-beaten |
|
| 3E+1 | ml |
brandy
|
|
| 15 | ml |
bourbon whiskey
|
|
| 1 | 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.
