Homemade Pumpkin-Ginger PieKelsey Banfield
We had houseguests last weekend, and for dessert after our chili lunch I made this really great pumpkin tart. I wanted to do something that was a fun twist on pumpkin pie since we are not fully into Thanksgiving season yet. We ended up using the leftover pastry scraps to make fun little leaves to go on top of the tart. This was a welcome, delicious twist on pumpkin pie for the fall. We loved it!
Homemade Pumpkin-Ginger Pie
2 large eggs
1 15-ounce can pumpkin puree
1 tablespoon molasses
1-inch piece of freshly grated ginger
1/2 cup sugar
1/4 cup light brown sugar
2 teaspoons pumpkin pie spice
12 ounces evaporated milk
1 prepared pie crust (homemade or store-bought)
1. Preheat the oven to 375F and press the prepared pie crust into a 9-inch pie plate.
2. Whisk together the eggs, pumpkin, molasses and ginger. Then slowly stir in sugar, spice and evaporated milk — in that order. Pour the filling int the pie crust and bake for about 45 minutes, or until the pie is set and doesn’t jiggle when shaken.
For a quick, sweet treat, try these 10 Fast Desserts!