Pumpkin Ginger Pie
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups cooked, strained pumpkin
- 1¼cups lightly packed light brown sugar
- ½teaspoon salt
- 1½teaspoons cinnamon
- ¼teaspoon freshly grated nutmeg
- 2tablespoons finely chopped crystalized ginger, plus extra for garnish
- Grated zest of 1 lemon, orange or tangerine
- 2eggs, well beaten
- 2tablespoons brandy
- 1tablespoon bourbon
- 1partly baked 9-inch pie shell
Nutritional analysis per serving (8 servings)
298 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 1 gram dietary fiber; 35 grams sugars; 3 grams protein; 264 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 325 degrees.
- Step 2
Combine all the ingredients for the filling and beat well. Pour into the partly baked pie shell.
- Step 3
Bake for about 50 minutes or until the center of the pie is set. Garnish with a little crystalized ginger.
- This is good with lightly sweetened sour cream or yogurt served on the side.
Private Notes
Comments
Delicious. I used a little less sugar, and next time I'll blend together the ingredients instead of just mix them, to get rid of the stringy-ness of the pie. But it was very tasty.
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