Pumpkin Pie With Ginger

Name: Pumpkin Pie With Ginger
Total time: 1 h 10 min
Yield: 10 to 12 servings
Ingredients: 3 whole eggs; 2 egg yolks; 1 cup sugar; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 18 ounces milk; 2 2/3 cups plain canned pumpkin purée; 1 baked 12-inch pie shell (see recipe); 1/2 pint heavy cream; Candied ginger, finely cut

Recipe from Roland Mesnier

Adapted by Marian Burros

Total Time: 1 hour 10 minutes
Rating: 4(36)
Comments: Read comments

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Ingredients

Yield:10 to 12 servings

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

Ingredient Substitution Guide

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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.