Ginger Honey Pumpkin Pie Food

HONEY PUMPKIN PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a bowl, combine pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add eggs, evaporated milk and milk. Pour into crust. Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove?foil. Cool on a wire?rack. , On a lightly floured surface, roll remaining dough to 1/8-in.-thick. Cut out three 3-in. leaves and three 5x1/2-in. strips. Using a sharp knife, cut veins in leaves. Wrap each strip of dough around the handle of a wooden spoon; place spoons upside down on a baking sheet. Place leaves, vein side up, on the rounded side of spoons. Bake until golden brown, 8-10 minutes. Arrange on cooled pie. Refrigerate leftovers.

GINGER-HONEY PUMPKIN PIE

Steps:

• Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
• Preheat oven to 375°F. Line crust with foil. Fill with dried beans. Bake until edges begin to brown, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.
• Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs 1 at a time. Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt. Pour into crust. Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes. Cool. (Can be made 6 hours ahead.) Serve at room temperature with whipped cream.

GINGER SNAP PUMPKIN PIE WITH GINGER CREAM

Steps:

• For the crumb crust: Preheat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan with butter. Wrap the bottom of the pan in foil to prevent leaking. Combine the sugar, salt, 8 of the gingersnap cookies and the graham crackers in a food processor and pulse until crumbly. Drizzle in the butter and continue pulsing until the mixture is the consistency of wet sand. Pour the mixture into the pan and push into the base and halfway up the sides using a glass with straight edges.
• Bake the crust for about 10 minutes, and then let cool completely while you make the filling.
• For the filling: Stir together the pumpkin, dark brown sugar, cinnamon, eggs, banana, egg white and milk in a large bowl. Pour the filling into the baked crumb crust and bake for about 50 minutes. Let cool completely while you make the ginger whipped cream.
• For the ginger whipped cream: Whip the cream with the sugar until soft peaks form using a hand mixer. Fold in the ginger.
• Run a thin knife around the edge of the pie to release it from the pan. Load the whipped cream into a piping bag with a large star tip. Pipe rosettes around the perimeter of the pie and decorate with the 8 remaining gingersnap cookies.
• Cook's Note: Make sure you use a piping bag with a large star tip so the ginger bits in the whipped cream don't clog the tip.

HONEY PECAN PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place pumpkin halves cut side down on a medium baking sheet, and cover with foil. Bake 90 minutes, or until flesh is easily mashed with a fork. Cool, scoop pumpkin flesh from shell, and mash.
• Increase oven temperature to 400 degrees F (200 degrees C).
• In a medium bowl, mix mashed pumpkin, honey, cinnamon, ginger, cloves, nutmeg, and salt. Gradually blend in heavy cream and eggs. Pour into crusts, and top with pecans.
• Bake pies in the preheated oven 50 minutes, or until a knife inserted in the center comes out clean.

GINGERY PUMPKIN PIE

Steps:

• In a small bowl, mix flour, ginger, allspice and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 1 hour or overnight. , Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, whisk filling ingredients until blended; pour into crust. , Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add maple syrup and cinnamon; beat until soft peaks form. Serve with pie.

CREAMY GINGER PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees. Follow mixing directions as instructed on the can of pumpkin pie mix. Blend in 3/4 Cool Whip in lieu of milk and fold in ginger. Puree in the blender and pour into graham cracker crust. Bake for 15 minutes. Reduce the temperature to 350 degrees, and bake for an additional 40-50 minutes. Let cool and garnish with Cool Whip and/or pumpkin seeds.

HONEY PUMPKIN PIE

Steps:

• Line 9-inch pie plate with pastry disk.
• Flute the edge. With fork, prick shell all over.
• Place in freezer for 30 minutes.
• Line pastry shell with foil or parchment paper, then fill with pie weights or pie chains.
• Bake empty shell on the lowest rack in 400 F oven for 10 minutes.
• Remove both weights and foil; continue baking for about 10 minutes longer or until pastry is set. FILLING: Meanwhile, in large bowl, beat eggs lightly.
• Add pumpkin, honey, light cream, cinnamon, cloves, ginger, nutmeg and salt. Combine thoroughly and pour into the pastry shell.
• Combine sour cream with milk; pour into plastic dispenser with very, very, very narrow opening.
• Hold finger over the opening and position the dispenser above the pie. Remove finger and quickly drizzle mixture in spiral pattern over filling.
• Beginning at centre, pull tip of knife towards the perimeter through filling and sour cream mixture at 8 evenly spaced intervals about 1/4 inch deep.
• Beginning at outside, pull knife through middle of intervals toward centre to create web pattern.
• Bake on lowest rack in 350 F oven for about 1 hour or until filling is set and point of knife inserted into centre comes out clean.
• Let cool on rack.

PUMPKIN GINGER PIE

Steps:

• Preheat oven to 325 degrees.
• Combine all the ingredients for the filling and beat well. Pour into the partly baked pie shell.
• Bake for about 50 minutes or until the center of the pie is set. Garnish with a little crystalized ginger.

CARAMELIZED HONEY PUMPKIN PIE

Steps:

• Preheat the oven:
• Arrange an oven rack in the center position and preheat the oven to 325°F. Place the parbaked pie crust on a foil-lined rimmed baking sheet and set aside.
• Brown the butter:
• In a small saucepan, cook the butter over medium-low heat, stirring and scraping the bottom and sides constantly with a heatproof spatula. The mixture will sputter as the water boils off. Continue to cook, stirring and scraping, until the sputtering subsides, the butter is foaming, and the solid bits turn a dark brown, 5 to 7 minutes.
• Caramelize the honey:
• Remove the saucepan from the heat and immediately add the honey (to prevent the butter from burning), stirring to combine. Return the saucepan to medium heat and bring to a boil. Continue to cook, swirling often, until the mixture is darkened slightly and has a savory, nutty smell, about 2 minutes. Remove the saucepan from the heat and slowly stream in the heavy cream, stirring constantly (be careful-the mixture may sputter) until it's smooth. Set the warm honey mixture aside.
• Make the pumpkin filling:
• In a large bowl, whisk the eggs to break up the whites and yolks, then add the brown sugar and whisk vigorously until the mixture has lightened in color by a shade or two, about 1 minute. Whisk in the pumpkin, cinnamon, ginger, vanilla, salt, allspice, nutmeg, and cloves until smooth. Slowly stream in the warm honey mixture, whisking constantly, until the filling is completely homogenous.
• Fill the crust and bake:
• Pour the filling into the parbaked crust all the way to the top. (Depending on the height of your crust, you may have some leftover filling, which I recommend you keep! Ever so carefully transfer the pie to the center rack and bake until the filling is set and puffed around the edges and the center wobbles gently, 45 to 60 minutes.
• Cool the pie gently:
• Turn off the oven and prop the door open with a wooden spoon. Let the pie cool completely in the oven. Doing so will allow it to cool gradually, which will prevent cracking on the surface.
• Serve:
• Slice the pie into wedges and top each piece with softly whipped cream. Grate a bit of fresh nutmeg over the cream and serve.
• Do Ahead: The pie, covered and refrigerated, will keep up to 3 days but is best served on the first or second day (the crust will soften over time).
• Cooks' Notes
• Use a good-quality, dark-hued honey. The more strongly flavored the better, so it stands out against the pumpkin. Just don't use buckwheat or chestnut honey, which are too intense.
• Bake any remaining pumpkin filling separately in a small ramekin. I like to do this to prevent ingredient waste, and also because it allows me to sample the filling prior to cutting into the pie!