Saturday, November 17, 2012

Pumpkin Gingerbread Pie



Pumpkin Gingerbread Pie

1 2/3 cups pumpkin puree (canned or fresh)
2 Tbs. orange marmalade
3/4 cup sugar
3 Tbs. molasses
1/2 tsp. ground cloves
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
2 large eggs, lightly beaten
1 cup heavy cream

Preheat an oven to 425°F.
Make your favorite pie dough recipe, or buy premade...it is up to you!
The recipe that I love is here:

All Butter Crust for Sweet and Savory Pies (Pâte Brisée)

  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 8 Tbsp ice water   http://www.simplyrecipes.com/recipes/perfect_pie_crust/


On a lightly floured surface, roll out the dough into a 12-inch round about 1/8 inch thick. Transfer the dough to a 9-inch pie dish and fit the dough into the dish. Trim the edges, leaving a 1-inch overhang. Fold under the excess dough and, using a fork make your pattern around dough edge.  Place in oven for about 10 minutes at 375 just so the shell is cooks and is not doughy.

 In a bowl, stir together the pumpkin, marmalade, molasses, the 1 cup sugar, the cloves, nutmeg, cinnamon. Add the eggs and cream and stir until smooth. Pour the filling into the pie shell and smooth the top.
Bake for 15 minutes. Reduce the oven temperature to 325°F and bake until a knife inserted into the center comes out clean, 35 to 40 minutes.  Top each slice with a dollop of whipped cream.


























ENJOY!










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