Pumpkin Pie With Ginger Topped Whipped Cream

Submitted by Rita1652

"Spicy pumpkin pie topped with whipped cream and sprinkled with candied ginger. This Recipe #194908 is very informative on how to make puree out of fresh squash be it pumpkin, acorn, butternut ......."

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Yields: 2 pies
• Serves: 8-10

ingredients

• 1 (2 count) package Pillsbury ready made pie dough
• 4 cups pumpkin puree
• 12 ounces evaporated milk
• 4 eggs, mixed
• 1 cup brown sugar
• 2 tablespoons cinnamon
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon allspice
• 1⁄8 teaspoon clove
• 10 ounces whipped cream
• 1 -2 ounce candied ginger, diced

directions

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

Reviews

[CooksSoGood]

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