Best 2 Spiced Pumpkin Gingerbread Recipes
Indulge in the ultimate fall flavors with our delectable Spiced Pumpkin Gingerbread. This classic holiday treat is infused with the warmth of pumpkin puree, aromatic spices, and a touch of ginger, resulting in a moist, flavorful, and perfectly spiced gingerbread that will tantalize your taste buds. Our recipe collection offers three variations to satisfy every craving: a traditional Spiced Pumpkin Gingerbread, a delightful Gluten-Free Pumpkin Gingerbread for those with dietary restrictions, and a unique Pumpkin Gingerbread Bundt Cake with a tender crumb and a delightful glaze. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, making them ideal for festive gatherings, cozy nights in, or as thoughtful gifts for loved ones. Let's embark on a culinary journey and explore the wonders of pumpkin and gingerbread!
Here are our top 2 tried and tested recipes!
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.
SPICED PUMPKIN GINGERBREAD
This rich, splurge-worthy gingerbread is pimped out for fall, with pumpkin puree, fall spices, and a decadent layer of thick maple-vanilla icing smothered over the top. If you really want to go for it, be sure to add the coarse Demerara sugar and candied ginger as a final touch.
Provided by Kare for Kitchen Treaty
Time 1h
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 10 1/2" x 5 1/2", but if yours varies by an inch or so either way, you should still be fine). Set aside.
- To a large mixing bowl, add the oil, sugar, and molasses. Stir to combine. Add the eggs and pumpkin. Stir well until combined.
- Set a fine-mesh sieve over the bowl and add the flour, baking powder, salt, ginger, cinnamon, cloves, and allspice to the sieve. Sift dry ingredients over the wet ingredients. (If you do not have a sieve, mix the dry ingredients in a separate bowl then add to the wet ingredients). Mix with a spatula or wooden spoon just until combined.
- Pour batter into prepared loaf pan and spread the top with an offset spatula or butter knife to level. Bake until the bread starts to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 40 minutes.
- Let cool in the pan for about 10 minutes, then carefully transfer to a wire rack to cool completely.
- While the loaf cools, chop the candied ginger (if using) and make the icing. To make the icing, sift the powdered sugar into a small bowl. Add 3 tablespoons pure maple syrup, 1 teaspoon milk, and vanilla extract. Stir with a fork or a flat whisk until a very thick paste begins to form. If a paste does not form, add an additional tablespoon of maple syrup and/or an additional teaspoon of almond milk. You do want the icing to be very thick so that it will stay on the top of the loaf, and it can take a minute or two of working and stirring the mixture for the paste to form, so keep that in mind.
- When the loaf has cooled completely, pour the icing on top of the loaf. Working quickly (it dries out fast), spread the icing on over the top of the loaf. Immediately sprinkle with Demerara sugar and candied ginger if desired, gently pressing the toppings down with your hands to help cement it into the icing.
- Let sit for several more minutes until the icing has set.
- Slice and enjoy!
- To store, wrap loaf in plastic wrap and keep at room temperature. It should last for several days.
Tips:
- Use fresh, high-quality ingredients. This will ensure that your gingerbread has the best possible flavor.
- Don't overmix the batter. Overmixing can make the gingerbread tough.
- Bake the gingerbread until it is just set. Overbaking will make it dry and crumbly.
- Let the gingerbread cool completely before decorating it. This will help to prevent the frosting from melting.
- Be creative with your decorations. You can use a variety of frostings, sprinkles, and candies to create a unique and festive gingerbread house.
Conclusion:
Spiced pumpkin gingerbread is a delicious and festive holiday treat. It is easy to make and can be enjoyed by people of all ages. With a little creativity, you can create a beautiful and unique gingerbread house that will be the centerpiece of your holiday table.
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