For Single Crust Pie Pastry
For Single Crust Pie Pastry
Ingrediënten
- Whipped cream optional for garnish
- Single crust pie pastry optional and additional
For Filling
- Ground cloves: ¼ teaspoon
- Ground nutmeg: ¼ teaspoon
- Ground ginger: ½ teaspoon
- Salt: ½ teaspoon
- Ground cinnamon: 1 teaspoon
- Molasses dark: ¼ cup
- Water: 1/3 cup
- Sugar: 2/3 cup
- Evaporated milk: 1 cup
- Canned pumpkin: 1 ½ cups
- Eggs large, lightly beaten: 2
Instructies
- Preheat the oven to 425°F.
- On a floured surface, roll out the pie dough to an 1/8-inch thickness.
- Transfer the dough to a 9-inch pie plate, leaving a ½-inch overhang.
- Flute the edges and place it in the freezer until ready to fill.
- In a large bowl, combine the ground cloves, ground nutmeg, ground ginger, salt, ground cinnamon, molasses, water, sugar, evaporated milk, canned pumpkin, and beaten eggs.
- Pour the filling into the prepared crust.
- Place the pie on the lower oven rack and bake for 12 to 15 minutes at 425°F.
- Reduce the oven temperature to 350°F and continue baking until a toothpick inserted comes out clean, for an additional 30 to 35 minutes.
- Place the pie on a wire rack to cool for 2 hours.
- Refrigerate any leftovers.
- For decorative cutouts, roll out the extra dough to 1/8-inch thickness and cut into 1 ½-inch leaf shapes using a cookie cutter.
- Score veins on the leaves with a sharp knife.
- Place the leaf-shaped dough on a greased baking sheet and bake for 8 to 10 minutes at 400°F until golden brown.
- Allow them to cool on a wire rack.
- Arrange the leaf cutouts around the edge of the baked pie.
- Garnish with whipped cream if desired.
Notes / Tips / Wine Advice:
Enjoy the festive flavors of Gingerbread Spiced Pumpkin Pie during the holiday season!
