Tags
Cinnamon, cream, Crust (baking), dessert, gingerbread, gingerbread crust, pie, Pumpkin, pumpkin pie, Thanksgiving, Whipped cream
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.