Pumpkin Pie with Gingered Whipped Cream

JILL SILVERMAN HOUGH (1)
Elizabeth Smith: "I used the filling part of this recipe. I doubled…" Read More
20Ingredients
105Minutes
490Calories

Ingredients

US|METRIC
  • 1 1/2 cups flour (all-purpose)
  • 1 1/2 tablespoons brown sugar (packed)
  • 1 teaspoon salt
  • 1/2 cup unsalted butter (chilled, cut into 3/4-inch pieces)
  • 4 tablespoons ice water
  • 15 ounces pumpkin
  • 1 1/4 cups coconut milk (see above)
  • 2 large eggs
  • 1/3 cup sour cream
  • 1/4 cup molasses
  • 3/4 cup brown sugar (packed)
  • 1 tablespoon flour (all-purpose, plus more for the work surface)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cloves
  • 1 cup heavy whipping cream
  • 1/4 cup sugared (chopped candied, or crystallized ginger, plus more for garnish, see below)
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    NutritionView More

    490Calories
    Sodium18% DV440mg
    Fat48% DV31g
    Protein12% DV6g
    Carbs16% DV49g
    Fiber8% DV2g
    Calories490Calories from Fat280
    % DAILY VALUE
    Total Fat31g48%
    Saturated Fat21g105%
    Trans Fat
    Cholesterol115mg38%
    Sodium440mg18%
    Potassium480mg14%
    Protein6g12%
    Calories from Fat280
    % DAILY VALUE
    Total Carbohydrate49g16%
    Dietary Fiber2g8%
    Sugars26g52%
    Vitamin A90%
    Vitamin C10%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Elizabeth Smith 2 years ago
    I used the filling part of this recipe. I doubled it and used Greek Yogurt instead of the sour cream. Put it in my own whole wheat crust made with butter. Made 2 pies. Yum!

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