Thanksgiving dinner wouldn’t be the same without pumpkin pie. This year, bake this update on the classic that features a fresh gingery twist.
PREP: 30 min + CHILLING BAKE: 50 min. MAKES: 8 SERVINGS ( 1 1/2 CUPS WHIPPED CREAM)
1 1/4 cups all- purpose flour
1 tbsp minced fresh gingerroot
1/4 tsp ground allspice
1/4 tsp salt
1/2 cup butter,cubed
3 to 5 tbsp ice water
FILLING
2 large eggs
1 large egg yolk
1 can ( 15 oz.) solid- pack pumpkin
1 1/4 cups heavy whipping cream
2/3 cup packed brown sugar
1 tsp ground cinnamon
1 tsp minced fresh gingerroot
1 tsp molasses
1/4 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cardamom
1/8 tsp ground cloves
WHIPPED CREAM
3/4 cup heavy whipping cream
1 tbsp maple syrup
1/4 tsp ground cinnamon
- In a small bowl, mix flour , ginger, allspice an salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. 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 pastry 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 near 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.