GINGERBREAD-SPICED PUMPKIN PIE
The first time I made this was for Christmas a couple of years ago. The following year, I received a gift with all the ingredients for the pie in it and a note asking me to make it again as soon as possible. Make extra pastry if you want to decorate the top.-Rod Dombek, Mazeppa, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. 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. Refrigerate while preparing filling., In a large bowl, whisk filling ingredients. Pour into crust. Bake on a lower oven rack 15 minutes., Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool on a wire rack; serve within 2 hours. Refrigerate leftovers., If decorative cutouts are desired, roll additional dough to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts., Place on an ungreased baking sheet. Bake at 400° until golden brown, 6-8 minutes. Remove to a wire rack to cool. Arrange leaves around edge of pie. If desired, garnish with whipped cream.
Nutrition Facts : Calories 341 calories, Fat 15g fat (9g saturated fat), Cholesterol 87mg cholesterol, Sodium 356mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
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Jamal Jan
[email protected]This pie is a bit pricey, but it's worth the splurge. It's the perfect dessert for a special occasion.
Cyndi Schesny
[email protected]I'm not sure what went wrong, but my pie turned out really runny. I think I might have added too much milk to the filling.
aasia ikhlas
[email protected]I made this pie for my family and they loved it! They said it was the best pumpkin pie they had ever had.
Triston Rhoads
[email protected]This pie is a great way to use up leftover pumpkin puree. It's also a delicious and festive dessert for any occasion.
Mylovenezuko Martin
[email protected]I'm not a big fan of pumpkin pie, but I thought this one was pretty good. The gingerbread spices really helped to elevate the flavor.
Rose Mikwa
[email protected]Overall, I thought this pie was just okay. It wasn't bad, but it wasn't anything special either.
Marwa Hagras
[email protected]The crust on this pie was a bit too crumbly for my liking. I think I would have preferred a more flaky crust.
MaT TtAk
[email protected]I found this pie to be a bit too sweet for my taste. I think I would have preferred it with less sugar in the filling.
Carol Moran
[email protected]This pie is perfect for a fall gathering. The warm spices and creamy filling are sure to please everyone.
like world
[email protected]I was a bit skeptical about the combination of gingerbread and pumpkin, but I was pleasantly surprised. This pie is delicious!
chisom nwobi
[email protected]This pie is a must-try for any pumpkin pie lover. The gingerbread spices add a delicious twist to the classic recipe.
rana rehan
[email protected]I love the unique flavor of this pie. The gingerbread spices really shine through, and the pumpkin filling is perfectly smooth and creamy.
Arun Adhikari
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and festive pie that's perfect for any holiday gathering.
Garima Lama
[email protected]I've made this pie several times now, and it's always a winner. The flavor is rich and complex, and the crust is perfectly crispy.
Hasib Ahmed
[email protected]This pie was a hit at our Thanksgiving dinner! The combination of gingerbread spices and pumpkin was perfect, and the crust was flaky and delicious.