A New Take on Pumpkin Pie

As much as I like to try unconventional recipes during the Holidays, there is no getting away from the pumpkin pie. Sure it would be fun to try other flavors of Fall/Winter like cranberry, quince, pear, apple, and fig but it just doesn't feel right unless there is pumpkin thrown in the mix. Can you even imagine a kitchen that doesn't smell of baking pumpkin and spice during the Holidays? Try this new take on pumpkin pie to satisfy your pumpkin needs.


Gingerbread Pumpkin Pie
as seen in Cuisine at Home December 2008

1 pie crust (I cheated and used store-bought but this one seems great)
2 eggs
1/2 cup packed light brown sugar
1 tbsp molasses
1 15 oz can pumpkin
1 tbsp grated fresh ginger
1 tsp pumpkin pie spice
1/2 tsp salt
1 cup heavy cream

1/2 cup crushed gingersnaps
4 tbsp chopped pecans
4 tbsp chopped crystallized ginger
4 tbsp melted butter

Prepare the pie crust and blind bake. In a large bowl mix the eggs, brown sugar, and molasses. Next add the pumpkin and spices. Stir in the cream until smooth. Pour the mixture in the pie crust and bake at 375 for 40 minutes. While the pie cooks, mix together the topping with melted butter. Sprinkle the topping on the pie after 40 minutes and then bake an additional 10 minutes or until set. Serve with whipped cream.