Knock Your Socks Off Pumpkin Pie 🥧
Description: Haven’t tried this out yet, but the ginger in it sounds really good. The name says it all! Very rich – for a lighter dessert, prepare without the streusel topping.
- Cook Time: 1 hour 25 minutes
- Prep Time: 15 minutes
- Total Time: 1 hour 40 minutes
Ingredients
For Crust:
- 2 tablespoons crystallized ginger
- 1 1/3 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled, cut into 1/2-inch pieces
- 1 large egg yolk
- 2 tablespoons water (plus more, if needed)
For Filling:
- 1 can (15 oz) canned pumpkin
- 2 large eggs
- 1 1/3 cups sugar
- 3 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup chopped pecans
- 1/4 cup crystallized ginger, finely chopped
- 1/4 teaspoon ground ginger
- 1/4 cup unsalted butter, chilled, cut into small pieces
Instructions
| Step | Description |
|---|---|
| 1 | Place crystallized ginger in a food processor and process until minced. |
| 2 | Add flour, sugar, allspice, and salt to the processor; process to combine. |
| 3 | Add chilled butter pieces to the processor and pulse until the mixture resembles coarse meal. |
| 4 | In a small bowl, mix together the egg yolk and 2 tablespoons of water. Add this mixture to the processor and pulse just until the dough forms moist clumps. If the dough is too dry, add more water, a teaspoon at a time. Gather the dough into a ball, flatten into a disk, wrap in plastic, and chill in the refrigerator for 1 hour. |
| 5 | Preheat the oven to 350°F (175°C). |
| 6 | On a floured surface, roll out the dough into a 12-inch-diameter round. Transfer the dough to a 9-inch-diameter glass pie dish. Trim the overhang to 1 inch and fold the edges under the crust. Crimp decoratively to form a high-standing rim, about 1/2 inch above the rim of the dish. Freeze the crust for 15 minutes. |
| 7 | Line the crust with foil and fill with pie weights (dried beans work well too). Bake the crust for 10 minutes. Remove the foil and weights and bake until the crust is set and pale golden, about 10 minutes more. Transfer the crust to a rack and let it cool completely. |
| 8 | In a large bowl, whisk together all the ingredients for the filling until combined. Pour the filling into the cooled pie crust. |
| 9 | Bake the pie until a skin begins to form on the filling and it begins to set, about 50 minutes. Remove from the oven and let the pie stand for 10 minutes to set slightly. Maintain the oven temperature. |
| 10 | Meanwhile, prepare the streusel topping. In a medium bowl, mix together the flour, brown sugar, chopped pecans, crystallized ginger, and ground ginger. Rub in the chilled butter with your fingertips until the mixture begins to form small clumps. |
| 11 | Sprinkle the streusel topping over the pie and bake until the pie is set and the streusel is golden brown, about 25 minutes. |
| 12 | Transfer the pie to a rack and cool completely before serving. Enjoy your Knock Your Socks Off Pumpkin Pie! |
Nutritional Information (Per Serving)
- Calories: 5777
- Fat: 385g
- Saturated Fat: 202.3g
- Cholesterol: 1768.7mg
- Sodium: 2693.8mg
- Carbohydrates: 536g
- Fiber: 31.5g
- Sugar: 268.4g
- Protein: 76.9g
This decadent pumpkin pie is perfect for Thanksgiving or any special occasion where you want to impress your guests with a rich and flavorful dessert. The combination of spices and the added kick from the crystallized ginger will indeed knock your socks off! Plus, you have the option to lighten it up by omitting the streusel topping if you prefer. Give it a try and let your taste buds celebrate the season with this delightful treat!
