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Thursday, November 4,2010

Honey Ginger Pumpkin Pie

By Danette Randall

 

 

Yes my friends, the time has come. A whole month of pumpkin desserts.

 

Shout it from the rooftops, do your happy dance — or making the first dessert in the pumpkin-palooza series will do.

Honey Ginger Pumpkin Pie is the treat. A simple and delicious take on a pumpkin pie. I typically get a lot of requests for pumpkin desserts that aren’t a pie, and those will come later, but for now, pie it is!

I am using milk instead of cream, and doing a lot of the sweetening with honey. Mixing honey with the spices and extra ginger makes for a wonderful take on a traditional dessert. I am calling for the canned version in this recipe, but you can use fresh pumpkin just as easily. Remember, when using the can, buy the pure pumpkin and not the pumpkin filling, and when making your own pumpkin puree, make sure you use sugar pie or baby bear pumpkins.

Don’t you love those names for pumpkins? Sounds like a Southern woman calling her man, or construction workers doing their thang!

This pie will hold true to the saying “easy as pie.” I never understood that phrase, as a lot of pies really aren’t that easy for people who don’t tinker too much in the kitchen, but this one will be easy and, of course, “cute as pie.” I don’t understand that one either.

Now, turkey-themed or pumpkin cupcakes — those are cute. Wine in a turkey goblet, that’s really cute. But pie, just darn good, and this twist will have everyone back for a second piece.

Oh, I’m also making ginger-whipped cream to dollop on top.

Yeah, that’s just how I roll in November.

Get used to it, you have three more pumpkin-palooza treats coming your way. Isn’t that sweet as pie?

Now that one I get!

So trot on down (apparently turkeys trot; just keeping it Thanksgiving day-relevant) to Pettyjohn’s, grab a pumpkin beer (very cute) and get to baking.

Now follow the directions, put some love into it and invite me over when it’s done.


Honey Ginger Pumpkin Pie

2 eggs 1/2 cup honey

1 15-ounce can pure pumpkin (or 1 1/2 cups fresh pumpkin puree)

3/4 cup milk (I used 1 percent)

1/2 tsp. cloves

1 tsp. cinnamon

1/4 tsp. salt

1/2 tsp. powdered ginger

One unbaked deep-dish pie crust Whipped cream (recipe below) Crystallized ginger for garnish (if desired)

Preheat oven to 350 degrees, place foil over a baking sheet. Place unbaked pie crust on sheet and set aside.

In small bowl, whisk eggs and honey until well blended. In large bowl, stir together pumpkin and milk. Add cloves, cinnamon, salt and ginger.

Whisk egg and honey mixture into pumpkin mixture, stir until creamy and smooth. Pour into pie crust. Bake for 45-50 minutes until crust is golden. Take out and let cool completely.

When ready to serve, cut into slices, dollop with whipped cream and garnish with crystallized ginger.


Whipped Cream

1 cup heavy whipped cream

1 tsp. vanilla

2 tbsp. powdered sugar (or to taste)

Beat all ingredients until stiff peaks form. I added 1/2 tsp. ginger in my whipped cream to complement the pie. Try it, it’s great!

You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to jdromega@aol.com.

Respond: letters@boulderweekly.com

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