Double ginger pumpkin pie

1 pie

Ingredients

Quantity Ingredient
1 Unbaked 9\" single crust pie shell, well-pricked w/fork
2 tablespoons Brown sugar
2 tablespoons Softened butter
4 tablespoons Finely chopped crystallized ginger
4 tablespoons Finely chopped walnuts
Lightly sweetened whipped
2 larges Eggs
½ cup Brown sugar
16 ounces Can unseasoned pumpkin
1 teaspoon Ground ginger
½ teaspoon Ground cinnamon
½ teaspoon Ground allspice
1 cup Light cream cream

Directions

GARNISH

Preheat the oven to 400 F.

Combine the 2 tb. of sugar, butter, crystallized ginger and walnuts until crumbly. Gently press mixture into the bottom of the pie shell. Bake in the preheated oven until bubbly and golden brown, about 10 minutes.

While crust is baking, whisk eggs with ½ cup brown sugar, pumpkin, spices and cream until smooth. Pour filling into the prebaked shell and bake until a table knife inserted toward the edge just comes out clean, about 40 minutes. (The center should be moist, since it continues cooking as it cools.) Cool pie on a wire rack and serve in wedges with whipped cream.

Ligon writes: "Disguised as an ordinary, run-of-the-mill pumpkin pie, this version has a crunchy surprise layer in the bottom that helps keep the crust from becoming soggy. Some years we've made the filling from home-grown pumpkin - a messy and tedious process. You can emulate the flavor and texture with canned pumpkin, though, if you take time to caramelize it lightly by stirring it over medium-high heat in a heavy skillet for half an hour or so." From Linda Ligon's "Thanksgiving with Herbs" article in "The Herb Companion." Oct./Nov. 1988, Vol. 1 (premiere issue). Pg. 33. Posted by Cathy Harned.

Submitted By CATHY HARNED On 10-24-94

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