GINGER-COCONUT PUMPKIN PIE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the crust: Preheat the oven to 325 degrees F. Pulse the cookies, crystallized ginger and brown sugar in a food processor until finely ground. Add the melted butter and pulse to combine. Press the mixture into the bottom and up the side of a 9-inch pie plate. Bake until set and slightly dry around the edge, 10 to 12 minutes. Transfer to a rack and let cool.
- Make the filling: Whisk the pumpkin puree, coconut milk, granulated sugar, eggs, vanilla, ground ginger and salt in a medium bowl until smooth. Pour into the cooled crust. Bake until the filling is set and no longer looks wet, 1 hour 15 minutes. Transfer to the rack and let cool completely, at least 2 hours.
- Make the topping: Beat the heavy cream, brown sugar and pie spice in a bowl with a mixer on medium-high speed until stiff peaks form, 3 minutes. Spread on the pie; sprinkle with more pie spice.
CREAMY GINGER PUMPKIN PIE
Steps:
- Preheat oven to 425 degrees. Follow mixing directions as instructed on the can of pumpkin pie mix. Blend in 3/4 Cool Whip in lieu of milk and fold in ginger. Puree in the blender and pour into graham cracker crust. Bake for 15 minutes. Reduce the temperature to 350 degrees, and bake for an additional 40-50 minutes. Let cool and garnish with Cool Whip and/or pumpkin seeds.
GINGER SNAP PUMPKIN PIE WITH GINGER CREAM
I've been baking pumpkin pies for years and I'm always looking for new ways to spice up my recipe. The addition of gingersnap cookies gives pumpkin a little kick and the just-ripe banana lends extra sweetness. PS: don't scrimp on the ginger whipped cream; it brings everything together for a double hit of gingery goodness.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- For the crumb crust: Preheat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan with butter. Wrap the bottom of the pan in foil to prevent leaking. Combine the sugar, salt, 8 of the gingersnap cookies and the graham crackers in a food processor and pulse until crumbly. Drizzle in the butter and continue pulsing until the mixture is the consistency of wet sand. Pour the mixture into the pan and push into the base and halfway up the sides using a glass with straight edges.
- Bake the crust for about 10 minutes, and then let cool completely while you make the filling.
- For the filling: Stir together the pumpkin, dark brown sugar, cinnamon, eggs, banana, egg white and milk in a large bowl. Pour the filling into the baked crumb crust and bake for about 50 minutes. Let cool completely while you make the ginger whipped cream.
- For the ginger whipped cream: Whip the cream with the sugar until soft peaks form using a hand mixer. Fold in the ginger.
- Run a thin knife around the edge of the pie to release it from the pan. Load the whipped cream into a piping bag with a large star tip. Pipe rosettes around the perimeter of the pie and decorate with the 8 remaining gingersnap cookies.
- Cook's Note: Make sure you use a piping bag with a large star tip so the ginger bits in the whipped cream don't clog the tip.
PUMPKIN PIE WITH FRESH GINGER AND NUTMEG
Steps:
- Preheat oven to 375 degrees.
- In a food processor combine brown and granulated sugar, cinnamon, ginger, nutmeg and salt. Process for two minutes.
- Add pumpkin, milk, egg, egg whites and vanilla. Pulse until mixed; then, process continuously for 30 seconds longer. Spoon into baked crust. Cover edge of crust with strips of aluminum foil to prevent burning. Bake on middle oven rack for 50 to 60 minutes, until filling is set in center when pie plate is jiggled. Transfer to wire rack, and let cool completely. Serve at room temperature or lightly chilled.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 231 milligrams, Sugar 31 grams, TransFat 0 grams
GINGERY PUMPKIN PIE
My birthday is in late November so my mom often morphed the Thanksgiving pumpkin pie into my birthday "cake" and had all the family sing for me. This is an update on her recipe, adding lots more of our mutual favorite ingredient, ginger. The pie's best after it's nice and chilled. Birthday candles optional. -Emily Tyra, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings (1-1/2 cups whipped cream).
Number Of Ingredients 23
Steps:
- In a small bowl, mix flour, ginger, allspice and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 1 hour or overnight. , Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, whisk filling ingredients until blended; pour into crust. , Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add maple syrup and cinnamon; beat until soft peaks form. Serve with pie.
Nutrition Facts : Calories 504 calories, Fat 36g fat (22g saturated fat), Cholesterol 182mg cholesterol, Sodium 226mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN PIE WITH GINGER STREUSEL
Categories Food Processor Fruit Ginger Nut Dessert Bake Thanksgiving Walnut Spice Pumpkin Fall Clove Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 28
Steps:
- For crust:
- Place ginger in processor and process ;until minced. Add flour, sugar, cloves and salt; process to combine. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Mix yolk and 2 tablespoons water in small bowl. Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps. If dough is too dry, blend in more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.)
- Preheat oven to 350°F. Roll out dough on floured surface to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish). Freeze crust for 15 minutes. Line crust with foil and then fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans and bake until crust is set and pale golden, about 10 minutes. Transfer crust to rack; cool completely.
- For filling:
- Whisk all ingredients in large bowl until combined. Pour into pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.
- Meanwhile, prepare topping:
- Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely.
GINGERSNAP PUMPKIN PIE
A spicy version of the all time favorite pumpkin pie.
Provided by Deanna
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
- Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
- Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 47.4 g, Cholesterol 69.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 355.8 mg, Sugar 36.7 g
PUMPKIN CHIFFON PIE WITH GINGER-NUT CRUST
Provided by Marian Burros
Categories dinner, dessert
Time 40m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Mix all ingredients just until they are bound together.
- Press into bottom and sides of 9-inch pie plate.
- Cook pumpkin over boiling water in top of double boiler for 10 minutes. Add egg yolks, 1/2 cup sugar, milk, ginger, nutmeg, cinnamon and butter, and cook over simmering water until mixture reaches custardlike consistency. Remove from heat.
- Soften gelatin in water, and stir into pumpkin mixture. Chill.
- When pumpkin mixture begins to thicken, fold in stiffly beaten egg whites and remaining 1/2 cup of sugar. Pour into prepared crust and chill.
- Serve topped with whipped cream.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 15 grams, Carbohydrate 35 grams, Fat 21 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 54 milligrams, Sugar 31 grams, TransFat 0 grams
BEST EVER PUMPKIN PIE WITH STEM GINGER CREAM
Turn the volume up on this classic American dessert and make it fit for a dinner party feast, with stem ginger cream and pumpkin seed brittle
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h25m
Number Of Ingredients 18
Steps:
- Start by cooking the pumpkin or squash. Heat oven to 180C/160C fan/gas 4. Put the pumpkin in a large, deep roasting tin. Add a splash of water, no more than a few tbsps, then cover with foil. Make a small steam hole in the middle, put in the oven and cook for 45 mins or until very tender. While the pumpkin cooks, tip the seeds for the crust onto a baking tray and put in the oven on a lower shelf for 10 mins until toasted and starting to pop, then cool. Once cooked, tip the pumpkin into a sieve, drain and cool completely.
- Meanwhile, prepare the crust. Tip the toasted seeds and biscuits into a food processor and blitz to fine crumbs. Add the stem ginger and melted butter, and blitz again until the mixture is like wet sand. Tip into a 23cm fluted, loose- bottomed tart tin or a pie tin. Use the back of a spoon to spread the mixture evenly over the base and up the sides of the tin, pressing it firmly into place. Make sure there are no holes, so the filling can't escape. Put in the fridge and chill for 30 mins. Clean the food processor.
- Turn oven down to 160C/140C fan/ gas 3. When the pumpkin is cool and any excess liquid has drained away, tip into the food processor. Add the remaining ingredients for the filling and blend until smooth. Put the chilled crust on a baking tray in the middle of the oven. Pull out the shelf and carefully fill with the pumpkin mixture, pouring it right to the top. Close the oven and bake for 40 mins - the filling should be set but still have a wobble. Cool in the tin to room temperature, then chill for at least 1 hr.
- For the brittle, put the pumpkin seeds in a large heavy-based frying pan and toast for a few mins until golden and starting to pop. While they toast, line a baking sheet with baking parchment. Tip the seeds into a bowl and set aside, then wipe out the pan. Tip the sugar into the pan and set over a medium heat. To turn the sugar into caramel, heat until the sugar dissolves, but don't stir at any stage or it may crystallise - instead, swirl the pan every 10 secs or so. Increase the heat and bubble the liquid sugar until it reaches a deep caramel colour. Quickly add the seeds, swirl to incorporate, then tip out onto your lined tray. Leave to cool and set for 30 mins.
- Just before you're ready to serve, prepare the cream. Pour the cream and syrup into a large bowl, and whisk until softly whipped and billowy. Remove the pie from the fridge and from its case, and place on a pretty plate or cake stand, or serve straight from the tin. Pile the cream onto the centre of the pie and swirl towards the edges, leaving a border of pumpkin exposed around the edge. When the pumpkin caramel is set, break it into small pieces with a rolling pin and sprinkle over the top - if you have more than you need, store the remainder in a sealed container for up to 2 weeks to scatter over ice cream. Serve the pie in wedges. Leftovers will keep in the fridge for up to 3 days.
Nutrition Facts : Calories 499 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
GINGER-STREUSEL PUMPKIN PIE
I love to bake and have spent a lot of time making goodies for my family and friends. The streusel topping gives this pie a special touch your family will love. -Sonia Parvu, Sherrill, New York
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate and trim to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into crust. Bake 40 minutes., In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling. , Bake 15-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 684 calories, Fat 42g fat (21g saturated fat), Cholesterol 176mg cholesterol, Sodium 388mg sodium, Carbohydrate 73g carbohydrate (39g sugars, Fiber 3g fiber), Protein 9g protein.
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DAIRY-FREE PUMPKIN PIE WITH PEPITA-GINGERSNAP CRUST
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Reviews 2Estimated Reading Time 4 minsServings 10Total Time 1 hr 10 mins
- Heat oven to 350°F and arrange rack in the bottom of the oven. Spray a 10-inch pie plate with baking spray and set aside on a parchment-lined baking sheet.
- Heat vegetable oil in a large frying pan over medium heat. Add pumpkin seeds and toast, stirring frequently until fragrant and browned, about 5-6 minutes. Transfer to the bowl of a food processor fitted with the blade attachment.
- Add gingersnaps and coconut oil to the food processor and pulse until pepitas are finely minced and the crust holds together when squeezed.
- Transfer to the pie plate and press evenly all over the bottom and up the sides of the dish, using floured hands to prevent from sticking.
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- Roll out dough disk on lightly floured surface to 13-inch round. Transfer crust to 9-inch-diameter glass pie dish. Press crust evenly onto bottom and up sides of dish. Trim dough overhang to 1 inch. Fold overhang under, forming high-standing rim 3/4 inch above sides of dish. Crimp edges decoratively. Freeze crust until firm, about 1 hour. DO AHEAD Can be made 3 days ahead. Keep frozen. Cover with plastic wrap after crust is firm.
- Melt butter in large nonstick skillet over medium heat. Add almonds, pecans, and pepitas; sauté until nuts brown slightly and pepitas begin to pop, about 2 minutes. Sprinkle brown sugar and salt over; stir until sugar melts and nuts are coated with glaze, 1 to 2 minutes. Remove skillet from heat. Stir in crystallized ginger. Cool topping in skillet. DO AHEAD Can be made 1 day ahead. Cover and store airtight at room temperature.
- Position rack in center of oven and preheat to 375°F. Line frozen pie crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, 20 to 25 minutes. Remove foil and beans. Bake just until crust is set and sides are pale golden, 5 to 7 minutes longer. Remove crust from oven. Maintain oven temperature.
- Combine pumpkin, both sugars, molasses, flour, cinnamon, ginger, cloves, and salt in medium bowl. Whisk until well blended. Whisk in eggs and egg yolk, then cream. Pour filling into warm crust. Sprinkle topping evenly around edge of filling, forming 1 1/2-inch border (some of topping may sink into filling). Bake pie 20 minutes. Remove pie from oven and wrap foil collar around edge of crust and topping to prevent pie from browning too quickly. Return pie to oven and continue to bake until crust is golden and filling is set in center (center may move very slightly when dish is gently shaken), 40 to 45 minutes. Transfer pie to rack and cool completely. DO AHEAD Can be made 1 day ahead. Cover and chill.
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