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Pumpkin Pie

We make this pie every Thanksgiving season in our classes. The addition of crystallized ginger gives it a nice twist! 


Yield: One 9-inch pie, serves 8 to 10


Active Time: 25 minutes
Start to Finish: 1 hour, 25 minutes

For this recipe you’ll need:

  • One 15-ounce can pumpkin puree
    One 12-punce can evaporated milk
    2 eggs
    1 teaspoon cinnamon
    1 to 2 tablespoons crystallized ginger, minced
    1/2 teaspoon sea salt
    3/4 cup granulated sugar
    1/2 recipe Pie or Tart Dough (recipe follows)
    3/4 cup heavy cream
    1 teaspoon powdered sugar
    1 teaspoon vanilla extract
        1. Preheat oven to 425º.

        2. Place pumpkin, evaporated milk, eggs, cinnamon, giner, salt and sugar in a mixing bowl. Whisk to thoroughly combine.

        3. Roll out the disk of Pie Dough on a well-floured work surface into a 12-inch circle. Carefully transfer to a pie pan. 

        4. Gently push the dough to fit the pie dish, allowing excess to hang over the sides. Trim or roll edge and crimp to form outer crust.

        5. Pour the filling into the pie and place on a parchment-lined sheet tray. Bake the pie for 15 minutes. 

        6. Reduce the heat to 350º and bake for an additional 45 to 60 minutes or until a knife inserted comes out clean.

        7. Use foil to cover the crust if it becomes too brown prior to the filling behing baked.

        8. Allow to rest at room temperature for at least 1 hour.

        9. To prepare the cream, place the heavy cream, powdered sugar and vanilla extract in a chilled, stainless bowl. Using a large whisk or handheld mixer, whipe the cream until medium peaks.

        10. Cut the pie into slices, and top with a dollop of whipped cream.

          Note: This recipe will fill a 1-inch deep pie pan. If you are using a deep-dish pie pan, you can double the filling ingredients so that the filling will come up a bit higher. Bake the pie about 15 minutes longer, until the filling is set.