Pumpkin Pie With Ginger
- Total Time
- 1 hour 10 minutes
- Rating
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Ingredients
- 3whole eggs
- 2egg yolks
- 1cup sugar
- ½teaspoon salt
- 1½teaspoons ground cinnamon
- ¾teaspoon ground ginger
- ¼teaspoon ground cloves
- 18ounces milk
- 2⅔cups plain canned pumpkin purée
- 1baked 12-inch pie shell (see recipe)
- ½pint heavy cream
- Candied ginger, finely cut
Nutritional analysis per serving (12 servings)
286 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 5 grams protein; 220 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Beat whole eggs and yolks lightly. Cream sugar and eggs, and beat in salt, cinnamon, ginger, cloves and milk until thoroughly blended. Stir in the pumpkin. Pour into prebaked pie shell.
- Step 2
Bake about 1 hour, until a toothpick inserted in center comes out clean. Do not jiggle. Cool pie on wire rack, then chill.
- Step 3
To serve, whip cream and pipe around edge of pie; decorate with candied ginger.
Private Notes