Tuesday, December 29, 2009

Ginger Lovers Pumpkin Pie Extravaganza

Pumpkin pie has always been a favorite and I love ginger, too, so the recipe that K brought home with her to make seemed like a winner. The recipe comes from the November issue of Southern Living magazine. A regular crust is topped with a layer of a gingersnap-based crunch...

and then baked. A filling that includes sweetened condensed milk and sour cream, along with cinnamon ... and more ginger ...



is baked a short while, then topped with a pecan and brown sugar struesel around the edges of the pie. Once the filling bakes until set the pie cools on a rack.

Right before serving it gets decorated with a cinnamon and ginger spiked topping. I used real whipping cream (although the sweetened condensed milk and sour cream were non-fat versions) because I had some and everything goes better with real whipped cream.


This pie is outrageously good! I felt like I was channeling Paula Deen once the whipped cream was lavished on the crust edge of the pie and a sprinkle of cinnamon finished off the presentation. You could almost hear my Southern accent as I served Sweetie the first piece.


The pastry crust was crisp and golden, the gingersnap crust on top of that had absorbed some of the pumpkin mixture's liquid, so it was moist and a little chewy and full of ginger flavor! The filling (which I cooked less that the recipe suggested...I only baked it for 15 minutes before adding the struesel) was creamy yet firm enough to use a fork and not a spoon. The struesel added a nutty crunch and the whipped cream tied all of the flavors and textures together luxuriously. I left out the ginger cookie half rounds that were to adorn each slice...that was too much for me, which is a funny thing to say about such an over-the-top pie.

K and I baked the crust the morning of the Big Open House, but then had no time to finish it (part;y because the party went more than two hours past the planned time...but I wouldn't have it any other way since we were able to see so many of our friends and family that way) and she flew home the next morning, so I had to finish off the pie myself. I wish that I could just spirit a piece to her because it is really that good! This piece is for you, K!
If you make this pie, be prepared for compliments, requests for second helpings, and the need for small pieces. It is rich and intensely flavored in the best possible way.

Pumpkin Pie Spectacular
From Southern Living magazine Nov 09

½ (15 oz) package refrigerated piecrusts or home made single crust pie dough
2 cups crushed gingersnaps (about 40 gingersnaps)
1 cup pecans, finely chopped
½ cup powdered sugar
¼ cup butter, melted
1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
2 large eggs, beaten
½ cup sour cream
1 tsp ground cinnamon
½ tsp vanilla extract
¼ tsp ground ginger
Pecan Streusel
Topping: 7 thin ginger cookies, halved (optional)
Ginger-Spiced Topping & ground cinnamon

Preheat oven to 350 degrees F. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

Stir together crushed gingersnaps, pecans, powdered sugar and melted butter. Press mixture on bottom and ½ inch up sides of piecrust.

Note – if pie pan is not a very deep deep-dish type, you may have some of the gingersnap mixture left over.

Bake in preheated 350 degree oven for 10 minutes. Remove from oven and let cool completely on a wire rack (about 30 minutes).

Stir together pumpkin, sweetened condensed milk, eggs, sour cream, cinnamon, vanilla, and ginger. Pour into prepared, cooled crust. Place pie on an aluminum foil-lined baking sheet.

Bake at 350 degrees F for 30 minutes (but if you are using a shallower pie pan, only bake for 15 minutes). Sprinkle Pecan Streusel around edge of crust. Bake 35 – 40 minutes or until set, shielding edges with aluminum foil during last 25 or so minutes of baking if necessary. If using, insert ginger cookie halves around edge of crust.
Let pie cool completely on a wire rack (about 1 hour). Dollop with Ginger-Spice Topping; dust with cinnamon.

Pecan Streusel: Stir together ¼ cup all-purpose flour, ¼ cup firmly packed dark brown sugar; 2 tablespoons melted butter and ¾ cup pecans, coarsely chopped.

Ginger-Spice Topping: Stir together 1 cup whipping cream which has been whipped to a soft but firm stage (or use an 8 oz container of whipped topping, thawed), ¼ teaspoon ground cinnamon and ¼ teaspoon ground ginger.

Recipe from Vivian Chateau, Mobile, Alabama Serves 8 - total time to make: 3 hrs, 25 minutes

3 comments :

Lisa said...

OMG, this pumpkin pie looks incredible. No, not just incredible, phenomenal!! This is a must make for me. Also, your gingerbread cookies look beautiful..great royal icing work! Wishing you and yours a Happy, healthy New Year - OK - I'm still wiping drool off my mouth. I want this pie!!

Cookie baker Lynn said...

Heavens, what a gorgeous pie! Y'all take the cake with this one.

Best wishes for a happy New Year!

Elle said...

Lisa, Happy New Year to you, too. This pie is absolutley worth the time it takes to make!

Lynn, Happy New Year to you, too. Love your Southern way with words for this Southern take on Pumpkin Pie.