Sunday, June 14, 2015

Pumpkin Gingerbread Pie

This is an award-winning recipe that won first place in the Non-Traditional Pie Catagory. It was submitted by Mary from Barboursville, WV.
  • 1 cup canned pumpkin
  • ⅓ cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1 egg, slightly beaten
  • ½ cup half & half
  • 1 pkg of ginger-bread mix (4.5 oz)
  • Whipped cream for garnish
  1. Preheat oven to 350 degrees
  2. Grease a 8 x 8 x 2 pan or a deep pie dish and set aside.
  3. In a mixing bowl, combine the pumpkin, sugar, spices. Stir.
  4. Add add and beat lightly with a rotary beater or fork until combined.
  5. Gradually add half & half. Mix well set aside.
  6. In a different bowl, prepare the gingerbread mix according to package instructions.
  7. Pour this batter in the greased pan you earlier set aside.
  8. Lightly spoon the pumpkin mixture on top of the gingerbread in dollops.
  9. Using a butter knife, gently swirl the batter to give it a marbled effect.
  10. Bake for 50-60 minutes or until a toothpick comes out clean when inserted.
  11. Best when served warm or at room temperature.
  12. Top with whipped cream before serving.

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