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If you’ve never made a pie before, pumpkin pie is probably the easiest. The hardest part is the crust, but you could always buy a pre-made crust. I always attempt to make a crust – it usually tastes good, but I’m not very good at rolling it out and transferring it into the pie plate without it breaking. This gingerbread crust was no exception – but it tastes good! You can’t have Thanksgiving without pumpkin pie. The challenging part is finding canned pumpkin in Ireland – although I have found a few stores that stock it around October.

Gingerbread Pumpkin Pie

by Emily Ratzlaff

Prep Time: 15 min

Cook Time: 40-45 min

Ingredients:

For the Gingerbread Crust:

  • 1/2 cup of all-purpose flour
  • 1/2 cup of whole wheat flour
  • 1/2 teaspoon of salt
  • 3/4 teaspoon of ginger
  • 3/4 teaspoon of mixed spice
  • 3 tablespoons of sunflower/canola oil
  • 1 tablespoon of molasses
  • 2-3 tablespoons of cold water or milk

For the Pumpkin Pie Filling: (This is adapted from Libby’s Famous Pumpkin Pie recipe)

  • 1 can (15 oz) of pure pumpkin (not pie filling)
  • 2 eggs
  • 2-3 tablespoons of stevia (or 1/2 – 3/4 cup of sugar)
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of ginger
  • 1/4 teaspoon of cloves
  • 1/2 teaspoon of salt
  • 1/2 cup of light cream (I used Alpro Soya Light Cream)

Instructions:

For the Gingerbread Crust:

  • Combine dry ingredients and mix well.
  • In a separate bowl, combine oil, molasses and water/milk and whisk until creamy. Pour into flour mixture and stir with a fork until a ball forms. (You may need to add another tablespoon or so of water/milk if the dough is too dry.)
  • Roll out dough on a floured surface and carefully transfer into pie pan. Press down with fingers and set aside.

For the Pumpkin Pie Filling:

  • Combine pumpkin and eggs and mix well. Stir in sugar, salt and spices. Lastly, stir in cream.
  • Pour into prepared pie shell and smooth the top with a spatula.
  • Bake at 350 degrees F for 40-45 minutes or until a knife inserted into the centre comes out clean and pie is set. Let cool and serve with whipping cream or ice cream.

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