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    You are in: Home / Recipes / Pumpkin Pie With Ginger Topped Whipped Cream Recipe
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    Pumpkin Pie With Ginger Topped Whipped Cream

    Pumpkin Pie With Ginger Topped Whipped Cream. Photo by Rita~

    1/5 Photos of Pumpkin Pie With Ginger Topped Whipped Cream

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Rita~'s Note:

    Spicy pumpkin pie topped with whipped cream and sprinkled with candied ginger. This Pureed Squash Butternut, Acorn Any Hard Winter Squash! is very informative on how to make puree out of fresh squash be it pumpkin, acorn, butternut .......

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    Ingredients:

    Serves: 8-10

    Yield:

    pies

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425 degrees.
    2. 2
      Roll out pie dough and line 2 large pie plates.
    3. 3
      Mix all filling ingredients (excluding whipped cream and candied ginger) with whisk.
    4. 4
      Pour into crust.
    5. 5
      Bake in preheated oven at 425°F for for 15 minutes.
    6. 6
      Lower temperature to 325°F and bake for 45 more minutes, or until set.
    7. 7
      Cool pies. Top with cream and sprinkle ginger over cream.

    Ratings & Reviews:

    • on November 23, 2007

      55

      I made this for Thanksgiving and it was lovely! I loved the addition of the ginger in the topping. Thanks for posting Rita! Debbie

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Pie With Ginger Topped Whipped Cream

    Serving Size: 1 (164 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 399.3
     
    Calories from Fat 161
    40%
    Total Fat 17.8 g
    27%
    Saturated Fat 5.3 g
    26%
    Cholesterol 123.7 mg
    41%
    Sodium 306.2 mg
    12%
    Total Carbohydrate 53.0 g
    17%
    Dietary Fiber 1.5 g
    6%
    Sugars 29.4 g
    117%
    Protein 8.3 g
    16%

    The following items or measurements are not included:

    candied ginger

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