Pumpkin Pie With Ginger
Published November 13, 2001
- Total Time
- 1 hour 10 minutes
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Ingredients
3 whole eggs
2 egg yolks
1 cup sugar
½ teaspoon salt
1 ½ teaspoons ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground cloves
18 ounces milk
2 ⅔ cups plain canned pumpkin purée
1 baked 12-inch pie shell (see recipe)
½ pint heavy cream
Candied ginger, finely cut
Nutritional analysis per serving (10 to 12 servings)
34 grams carbs; 91 milligrams cholesterol; 285 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 15 grams fat; 2 grams fiber; 218 milligrams sodium; 5 grams protein; 21 grams sugar
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
Heat oven to 375 degrees. Beat whole eggs and yolks lightly. Cream sugar and eggs, and beat in salt, cinnamon, ginger, cloves and milk until thoroughly blended. Stir in the pumpkin. Pour into prebaked pie shell.
- Step 2
Bake about 1 hour, until a toothpick inserted in center comes out clean. Do not jiggle. Cool pie on wire rack, then chill.
- Step 3
To serve, whip cream and pipe around edge of pie; decorate with candied ginger.
Private Notes