Ignore the burniness at the top, it's all about flavor...and learning
Oh, snap! Is not this pie the most holiday of holiday confections???

When I first made this pie I made the mistake of leaving it with my Dad and sister. I was only gone a couple hours but when I got home more than half the pie was in their bellies.

It is by no means healthy, but it's the holidays so who cares? Wait, pumpkin's healthy, right? Grasping at straws here people...

You could make the pumpkin puree and gingerbread from scratch but poo on that. I'm lazy today so let's go with box mixes, cans, and all that modern day cancer comfort. You'll just have to ask for extra blessings before putting it in your mouth.

Gingerbread Pie Shell Recipe
Ingredients for the crust
  • 1 box gingerbread  mix
  • 2 tbs unbleached flour
  • 2 tbs melted butter
Directions
  1. Prepare as cookies, as directed on the box (stop the prep after refrigeration)
  2. After cooling in the refrigerator break into 2 even balls and roll one out as you would a pie crust on a floured board or pan to 1/4" thick
  3. Flour the top and roll it loosely. Line it up with a 9" pie tin and unroll it, pressing down and making sure there are no spaces between the shell and the tin. Cut the dough hanging off the edges
  4. Use the extra dough for the top of the pie, another pie crust, or use the rest for some yummy gingerbread men you can bite the heads off of

Eggnog Pumpkin Pie Recipe
Ingredients for the filling
  • 1 prepared pie crust
  • 1 can pumpkin puree
  • 3 eggs
  • 1 cup eggnog
  • 1 stick of unsalted butter, melted
  • 1 cup packed brown sugar
  • 2 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
Directions
  1. Preheat oven to 425F
  2. Beat the eggs then add all the other ingredients (except the pie crust, of course)
  3. Mix till everything is smooth and incorporated
  4. Pour into unbaked pie crust (there will be extra batter) and place on top of a cookie tray to catch any drips (if any)
  5. Use the extra gingerbread to make the top of your pie (optional). Roll out the rest of the gingerbread dough, like you did the pie crust. In the middle of the crust, cut a cute shape (like a tree) or use whatever cookie cutter(s) you have. Loosely roll the crust up, center the design over the top of the cake and lay it there. Unroll to the edges slowly. Cut off the excess dough and crimp the edges with a fork
  6. Put in the oven and bake for 20 minutes. Lower the heat to 350F and bake for another 40-50 minutes or until the filling if cooked through and a knife inserted in the middle comes out clean
Some notes: Rotate your pie halfway through the cooking time. My oven's hotter towards the back so the crust ended up burnt in that area. Make sure none of your crimping curls around the edges of your pan. And if you have a crust over the top of the pie the filling will take longer to cook.

This was the first time I made it with a crust over the top. Maybe next time I'll bake it covered with foil for the first 30 minutes of so.



15 Comments

  1. This looks like a hearty winter pie with a great rustic look!

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  2. Anonymous10/12/2013

    What size can of pumpkin did you use? In Canada we have several sizes of pumpkin in cans! How many cups?

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  3. Gosh this looks incredible! I want this for dessert this weekend before the holidays even begin!

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  4. Ariel O'Hara8/24/2014

    Making this now and the batter is really runny. I don't usually make pies so I don't know if this is normal. I guess I will find out!

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    Replies
    1. Let me know how it came out

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  5. Anonymous11/08/2014

    You need to re-read this recipe and make some corrections. Like why is the word cancer in here?

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    Replies
    1. The word cancer is not in the recipe, it's in the article that leads to it. I'm referring to the BPA found in canned goods and the chemicals found in processed foods.
      http://www.breastcancerfund.org/reduce-your-risk/tips/avoid-bpa.html
      http://www.foodmatters.tv/articles-1/top-10-food-additives-to-avoid
      Everything in moderation. Or you know, screw it, let's have some fun!

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  6. Not sure if measurements were off or instructions were just poorly written... Really runny/watery batter and end result wasn't edible :/

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    Replies
    1. Sorry it did not work out for you. The batter is a bit runny, you may have needed to add more baking time. The person below has a lot of ideas if you ever feel like you'd like to try it again.

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  7. Anonymous12/24/2014

    It's a good recipe and it's in the oven and looking good so far, but it's poorly written. A couple changes I made:
    - I used a 10" pie pan and therefore had no leftover batter
    - When writing instructions for each section, you kept including "prepared pie crust", not being clear that this was in fact the gingerbread pie crust I had just made. I bought frozen pie shells thinking that I needed them, and I didn't
    -When writing about the pie, give completely separate instructions for a pie with a top crust and a pie without a top crust. Very confusing
    -A stick of butter is 1/2 cup of butter
    -Don't keep including prepared pie crust in the ingredients! Refer to it as gingerbread crust
    -List ingredients in the order that they go in the bowl. I almost poured in my pumpkin puree before the eggs, then realized that the eggs needed to be whipped first
    -I'm confused as to why there should have been leftovers - if so, the measurements should be changed, but a 10" pie plate does the trick
    - For Canadians, 1 small can of pumpkin puree works (aka 398 mL)
    - If you can't find pumpkin pie spice in the store, mix equal parts nutmeg, ginger, cinnamon and ground cloves (I always use slightly more cinnamon than the other three spices)
    - Again, all the extra notes at the bottom of the recipe are actually important, so please separate them and write them out clearly!
    - I will post again when the pie is cooked!

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  8. Anonymous12/24/2014

    - Pie has been made!
    - I made the version without crust on the top in a 10" pan - I had to add 45 minutes on to the recommended cooking time. So, 30 min at 425 and then 1 hr 15 - 1 hr 20 min at 350. The pie was still a little softer than I would have liked in the very middle, so you just have to keep adding time and checking every 5-10 minutes
    - DO NOT cover your pie in foil if it has no crust topping - it sticks directly to the pie and you end up with a huge mess
    - I DO recommend covering the outside of the gingerbread crust in foil strips while baking. This prevented the gingerbread from overcooking and burning
    - I would recommend refrigerating the gingerbread crust in the pie tin while you prepare the filling to cause it from getting too warm and gooey
    - Also, listing ALL the ingredients you will need for the pie at the beginning of the recipe will cause less confusion and mistakes
    - The pie is quite sweet - a little less brown sugar is probably necessary, as the eggnog is very sweet as well. Not a lot less sugar, but definitely something to think about if you don't like overly sweet pie - I think this would help the flavour come through better as well
    - In the crust section of the recipe's directions, it calls for 2 tbs of unbleached flour and 2 tbs of melted butter. I still have no idea what this was for - they were never mentioned again in the recipe. Also, if you meant for the 2 tbs of flour to be for the counter to roll out the crust, that shouldn't be considered an ingredient - it's super confusing
    - All in all, a super tasty pie, but the directions are so confusing and either inconsistent or plain wrong, that I had a really difficult time navigating through it. I would recommend perhaps re-writing this blog post - you will have much happier readers!

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    Replies
    1. Thanks for all your suggestions! I'm glad you ended up with something tasty.

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