Pumpkin Pie With Fresh Ginger and Nutmeg
- Total Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1graham-cracker crust (see recipe)
- ¾cup packed dark brown sugar
- 1½tablespoons granulated sugar
- ¾teaspoon ground cinnamon
- ½teaspoon coarsely grated ginger
- ½teaspoon ground nutmeg
- ¼teaspoon salt
- 2cups solid-packed canned pumpkin
- 1⅓cups 2 percent-fat milk
- 1egg plus 3 egg whites
- 2½teaspoons vanilla extract
Nutritional analysis per serving (8 servings)
266 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 5 grams protein; 231 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
Preheat oven to 375 degrees.
- Step 2
In a food processor combine brown and granulated sugar, cinnamon, ginger, nutmeg and salt. Process for two minutes.
- Step 3
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.
Private Notes
Comments
If you click on the recipe it does have butter and oil BUT in the instructions for mixing doesn’t indicate all the ingredients!
I wonder why the author calls for two minutes of processing sugars and spices? Seems excessive and would love an explanation in the text. We really enjoyed the filling. It was delicious. The fresh ginger did not stand out as GINGER but the filling was wonderfully floral and aromatic with no one flavor standing out. It was very light and quite moist. Perhaps too moist for the conventional pie crust I used, which came out undercooked at given cooking temp and time. Need to adjust if subbing crust.
I could tell even as I was preparing this that it was not a good recipe. The crust really isn't a crust. Without the necessary fat it is really just a layer of graham cracker crumbs. It was crispy prior to adding the filling, but the filling caused it to become soft and mushy. The filling itself was way too fluid. The spice level was nice, but I added extra ginger and it still wasn't that gingery. Overall, this was a complete dud. I brought this to a party and was a little embarrassed.
If you click on the recipe it does have butter and oil BUT in the instructions for mixing doesn’t indicate all the ingredients!
a great recipe! lighter than most pumpkin pies but very flavorful!