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    Home » Recipes » Sweets

    Triple Ginger Pumpkin Pie

    November 14, 2022 • Updated: March 19, 2023 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe

    Tender, flaky, ginger-infused pastry holds a rich triple-ginger pumpkin custard in this delicious, scratch-made Ginger Pumpkin Pie. Make it ahead, and serve it up with a generous dollop of whipped cream for the ultimate Thanksgiving dessert.

    Slice of deep dish pumpkin pie on a white dessert plate.
    Jump to:
    • What's the Story Behind this Recipe?
    • Pumpkin Pie Ingredients
    • How to Make Pumpkin Pie with Ginger
    • Substitutions
    • Equipment
    • Top Tips
    • FAQ
    • More Pumpkin Recipes
    • Thanksgiving Dinner Traditions
    • Triple Ginger Pumpkin Pie

    What's the Story Behind this Recipe?

    My mom was my Camp Fire leader for many years, and when I was in the third or fourth grade, she gathered our group together a few days before Thanksgiving and taught us all how to make pumpkin pie. Each girl got to make her own pie (with ample help) and then we delivered them all to our local Salvation Army kitchen so that they could be served at their annual Thanksgiving dinner.

    After mixing up a couple of big bowls of pumpkin custard, Mama showed us how to make a pie crust before she helped us make our own. My mother made pie-making look like a dance as she rolled out her crust with smooth, effortless grace. We girls made pie-making look less like a dance and more like a circus, but in the end, each of us had a pie in the oven that we could claim.

    Once our pies were baked and cooled, we drove down Sandy and across the Burnside Bridge into “the City,” where we handed our pies to a lady in the Salvation Army kitchen. We looked up at her as she thanked us all and told us how much those pies would mean to the people who ate them.

    Making those pies made me feel really special. I know it was just a pie, but it was also the first time I remember ever having that glimmer of understanding that my contributions to my community mattered – that they were important. So it maybe it wasn’t just a pie after all.

    The rules have changed, so likely you can’t deliver your home-baked pie to the local homeless shelter kitchen anymore, but there are so many ways to serve in the community every day, not only in the holiday season, but all year round. And usually, it takes less time out of your day than making a pie.

    Pumpkin Pie Ingredients

    This recipe makes enough for 2 regular 9-inch pies, or one 10-inch deep dish pie.

    Ginger pumpkin pie ingredients, labeled: pumpkin purre, sugar, pumpkin pie spice, brown sugar, eggs, fresh ginger, crystalized ginger, pumpkin pie spice, orange zest, salt, evaporated milk.

    Ginger Pumpkin Filling

    • Pumpkin puree: This recipe uses 1 large (29-ounce) can of pumpkin puree. Do not use pumpkin pie filling.
    • Pumpkin pie spice: Use any store-bought or homemade pumpkin pie spice mix.
    • Evaporated milk: Evaporated milk (also known as "unsweetened condensed milk") is a shelf-stable canned cow’s milk product that has been heated so that around 60% of the water content evaporates.
    • Eggs: We use large or extra large eggs for this pie recipe.
    • Sugar: Use plain granulated sugar
    • Brown Sugar: We prefer to use light brown sugar.
    • Crystalized ginger: Crystallized ginger can be found in most grocery stores, and almost any Asian market in both large pieces and smaller ginger chips.
      • Both the crust and the custard in this recipe contain finely chopped crystalized ginger. For easier chopping, freeze the candied ginger before you chop it.
    • Fresh ginger: Peel the ginger with a spoon, and then finely grate it.
    • Orange zest: Use fresh orange zest. Do not use dried zest.
    • Salt
    Ginger pie crust ingredients, labeled: flour, shortening, pumpkinpie spice, crystalized ginger, ice water, salt, shortening, butter, sugar.

    Ginger Pie Crust

    If you prefer, you can use a premade pie crust, or your own pie crust recipe.

    • Flour: Use all-purpose flour. (This recipe has not been tested using any alternative flours.)
    • Butter: Use real butter. Do not use margarine.
    • Crystalized ginger: Use the same crystalized ginger you use for the pie filling.
    • Sugar: Use plain granulated sugar
    • Pumpkin pie spice: Use the same pumpkin spices you use for the pie filling.
    • Salt
    • Vegetable Shortening: We recommend using plain Crisco.
    • Butter: Use salted or unsalted butter. If you use salted butter, consider reducing the salt in the crust by ½ teaspoon.
    • Ice water: Water needs to be ice cold!

    How to Make Pumpkin Pie with Ginger

    Pie Dough

    Follow these three easy rules for successful pie crust: 

    1. Keep everything crust-related ICE COLD! That means; if you aren't using it, it should be chilling. This includes your pie dish. (DO NOT chill filling ingredients.) 
    2. Mix in the fats by hand, and leave pea to peanut-size pieces in the dough. 
    3. Do not overmix your dough. Overworking encourages the formation of gluten, which makes pastry dough tough. Pastry dough should never be a uniform color: don't try to make it so. 

    In a medium bowl, whisk together flour, minced crystalized ginger, sugar, pumpkin pie spice, and salt.

    2-panel collage: 1 - pie dough dry ingredients, unmixed; 2 - dry ingredients mixed.

    Using a pastry cutter, back of a fork, or your fingers (my personal choice) work the cold shortening into the flour mixture until the texture resembles that of strudel crumble.

    Add grated or cut ice-cold butter to flour mixture. Work butter in using a pastry cutter, fork, or your fingers.

    It's OK to leave large pieces of butter (up to the size of a lima bean): this is what makes your pie crust flakey!

    Cool flour mixture in freezer 5 minutes before proceeding.

    Sprinkle ½ cup ice cold water over the top of the flour mixture and stir with a wooden spoon until a ball begins to form.

    Press dough into a disk. Do not overwork the dough. Wrap the disk tightly in plastic wrap and refrigerate prepared dough for at least one hour.

    Remove the disk from the fridge and roll it out on lightly floured board. Cut a circle at least two inches bigger than the pie plate all the way around, and gently place the dough in the pie dish. Crimp edges as desired.

    For more detailed pie dough making instructions, visit our Basic Sweet Pie Crust recipe.

    Blind Bake Pie Shell

    Chill the prepared pie crust in the refrigerator for at least 30 minutes.

    While the crust is chilling, preheat oven to 375°F (190°C).

    Line the chilled pie crust with parchment paper, and fill with pie weights or dried beans. Make sure the weights are evenly distributed.

    Tip: Crumple and then flatten the parchment paper before lining the pie shell. This makes it form to the pastry much more easily.

    2-panel collage: 1 - unbaked pie dough in pie dish; 2 - beans on top of parchment weighing down pie shell.

    Bake in the preheated oven until the edges of the crust are barely starting to brown, about 15 minutes.

    Remove pie from the oven and carefully lift the weights in the parchment paper out of the pie.

    Prick holes all around the bottom crust with a fork.

    Return the pie crust to the oven and bake until the bottom crust is just beginning to brown, about 8-10 minutes.

    Parbaked pie shell cooling on a wire rack.

    Allow the pie crust to cool while you prepare the pumpkin custard.

    Pumpkin Custard

    Whisk eggs and egg yolks together in a large bowl.

    Put grated ginger and ¼ - ½ cup evaporated milk in a small blender cup and blend until smooth.

    Mix pumpkin, spices, sugar, and pureed ginger into eggs.

    2-panel collage: 1 - Pumpkin custard ingredeints unmixed in a large mixing bowl; 2 - Pumpkin custard mixed.

    When pie crust is prepared, heat remaining evaporated milk over medium low heat until nearly boiling (do not boil it!).

    Remove from heat and whisk into the pumpkin mixture.

    Bake Pie

    Place the oven rack on the next-to-lowest position. Preheat oven to 350°F (180°F).

    Use a pie shield or an aluminum foil collar to protect the edges from burning.

    Fill prepared pie shell with warm pumpkin custard.

    Baking times will vary somewhat, depending upon your pie dish, oven, and depth of filling.

    • 10" Deep Dish Pie (glass): Bake at 350°F (180°F) for 55-65 minutes, or until lightly browned.
    • Standard 9" Pie (glass or metal): Bake at 350°F (180°F) for 40-50 minutes, or until lightly browned.

    Baked pumpkin pie, right out the oven. Foil edge shield removed and to the side.

    The pie is done when a knife inserted halfway between the middle and the edge comes out clean.

    Substitutions

    Canned Pumpkin: You can use fresh pumpkin puree in place of canned pumpkin, but if you do, it is best to cook it down until it is as close to the consistency of canned pumpkin as possible. Extra water in the pumpkin puree can affect the consistency of the pumpkin custard.

    Evaporated Milk: Half-and-half may be substituted for evaporated milk 1:1.

    Equipment

    After decades of pie-making, my recommendation for the best pie plate is either a Pyrex basic deep dish or Pyrex fluted deep-dish pie plate.

    The transparent Pyrex allows you to visually check the crust for doneness, and its even heat conduction yields a crisp, uniform crust. The durable Pyrex material can be cut without scratching the dish, and slices release neatly from the pan.

    Top Tips

    Pumpkin Pie Garnishing

    It isn't necessary to garnish the pie, but it does make it more festive and fun.

    I used cutters from my Mini Autumn Leaf Cookie Cutter Set to cut the acorns and leaves used to garnish this pie. I've had this little set of pastry cutters for over 15 years, and find that it comes in handy for all kinds of projects.

    Pastry leaves can also easily be cut freehand, using a sharp paring knife. 

    Sugared cranberries or pastry roses are another easy, pretty way to garnish desserts around the fall and winter holidays. They are both easy to make, and last about a week in the fridge, so you can make them well ahead of time.

    FAQ

    Why should you blind bake the crust for pumpkin pie?

    No one likes a soggy bottom! When making any kind of custard pie, blind baking gives the crust a chance to dry out before the wet filling is added. This ensures a crisp, flakey bottom for the pie, and allows it to hold its shape better.

    Whole Pumpkin pie, garnished with sugared cranberries, whipped cream rosettes, and pastry leaves.

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    Thanksgiving Dinner Traditions

    Love making pies? Be sure to check out our classic blueberry pie!

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    Slice of deep dish pumpkin pie on a white dessert plate.
    5 from 6 votes

    Triple Ginger Pumpkin Pie

    Tender, flaky, ginger-infused pastry holds a rich triple-ginger pumpkin custard in this delicious, scratch-made holiday classic.
    Makes 2 regular 9-inch pies, or one 10-inch deep dish pie.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Dessert
    Cuisine: American, Holiday
    Diet: Vegetarian
    Prep Time:10 minutes minutes
    Cook Time:1 hour hour 25 minutes minutes
    Pie Crust Prep:40 minutes minutes
    Total Time:2 hours hours 15 minutes minutes
    Servings: 20 servings
    Calories: 300kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 9½-inch deep dish pie plate or 2 9-inch pie plates
    • 1 large mixing bowl
    • 1 Rolling Pin

    Ingredients

    US Customary - Metric
    Pie Dough
    • 3 cups all-purpose flour
    • 1 tablespoon granulated sugar
    • 1 tablespoons finely minced crystallized ginger
    • 2 teaspoon pumpkin pie spice
    • ¾ teaspoon salt
    • ½ cup vegetable shortening chilled for one hour
    • ½ cup butter chilled & coarsely grated
    • ½ cup ice water
    Pumpkin Custard
    • 3½ cups canned pumpkin puree or fresh (see Notes)
    • 3 cups evaporated milk
    • 4 large eggs
    • ¾ cup granulated sugar
    • ¾ cup brown sugar
    • 1 tablespoon minced crystallized ginger
    • 2 teaspoons grated fresh ginger
    • 2 teaspoons pumpkin pie spice or ¾ tsp. ginger, ½ tsp. cinnamon, and ¼ tsp. allspice, nutmeg, and cloves.
    • 1 teaspoon fresh orange zest
    • 1 teaspoon kosher salt

    Instructions

    Ginger Pie Crust

    • If you prefer, you can use premade pie crust, or your own pie crust recipe.
    • In a medium bowl, whisk together flour, minced crystalized ginger, sugar, pumpkin pie spice, and salt.
      Using a pastry cutter, back of a fork, or your fingers (my personal choice) work the cold shortening into the flour mixture until the texture resembles that of strudel crumble.
    • Add grated or cut ice-cold butter to flour mixture.
      Work butter in using a pastry cutter, fork, or your fingers.
      It's OK to leave large pieces of butter (up to the size of a lima bean): this is what makes your pie crust flakey!
    • Sprinkle ½ cup ice cold water over the top of the flour mixture and stir with a wooden spoon until a ball begins to form.
      IMPORTANT: Do not pour liquid onto flour mixture: sprinkle it.
    • Turn dough out onto counter, and work it gently into a large ball.
      Press dough into a disk. Do not overwork the dough. Wrap the disk tightly in plastic wrap and refrigerate prepared dough for at least one hour.
      Remove the disk from the fridge and roll it out on lightly floured board. Cut a circle at least two inches bigger than the pie plate all the way around, and gently place the dough in the pie dish. Crimp edges as desired.

    Blind Bake Pie Shell

    • Chill the prepared pie crust in the refrigerator for at least 30 minutes.
      While the crust is chilling, preheat oven to 375°F (190°C).
      Line the chilled pie crust with parchment paper, and fill with pie weights or dried beans. Make sure the weights are evenly distributed.
    • Bake in the preheated oven until the edges of the crust are starting to brown, about 15 minutes.
      Remove pie from the oven and carefully lift the weights in the parchment paper out of the pie.
    • Prick holes all around the bottom crust with a fork.
      Return the pie crust to the oven and bake until the bottom crust is just beginning to brown; 8-10 minutes.
    • Allow the pie crust to cool while you prepare the pumpkin custard.

    Pumpkin Custard

    • Whisk eggs and egg yolks together in a large bowl.
    • Put grated ginger and ¼ - ½ cup evaporated milk in a small blender cup and blend until smooth.
    • Mix pumpkin, spices, sugar, and pureed ginger into eggs.
    • When pie crust is prepared, heat remaining evaporated milk in a small saucepan over medium low heat until it is barely steaming.
      The temperature, measured with an instant read thermometer, should read 180°-185°F (82° - 85°C).
      Remove from heat and whisk into the pumpkin mixture.

    Bake Pie

    • Preheat oven to 350°F (180°F).
    • Use a pie shield or an aluminum foil collar to protect the edges from burning.
      Fill prepared pie shell with warm pumpkin custard
    • Baking times will vary somewhat, depending upon your pie dish, oven, and depth of filling.
      • 10" Deep Dish Pie (glass): Bake at 350°F (180°F) for 55-65 minutes, or until lightly browned.
      • Standard 9" Pie (glass or metal): Bake at 350°F (180°F) for 40-50 minutes, or until lightly browned.
    • The pie is done when a knife inserted halfway between the middle and the edge comes out clean.
      The internal temperature, measured with an instant read thermometer, should read 175°F (80°C).

    Notes

    Crystalized ginger: Freezing crystallized ginger makes it much easier to mince.
    Fresh Pumpkin: If you use fresh pumpkin puree, cook it down (or add water) until it is as close to the consistency of canned pumpkin as possible. Extra water in the pumpkin puree can affect the consistency of the pumpkin custard.
     

    Nutrition

    Serving: 1slice | Calories: 300kcal | Carbohydrates: 38g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 301mg | Potassium: 256mg | Fiber: 2g | Sugar: 21g | Vitamin A: 6962IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 2mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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    Originally published November 15, 2013. This post has been up dated with new content, images, and recipe instructions to improve reader experience.

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

    Reader Interactions

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    1. Holley says

      November 15, 2022 at 4:22 pm

      5 stars
      There is nothing like a homemade pumpkin pie! What a great recipe! Thanks for sharing!

      Reply
      • Renée B. says

        November 15, 2022 at 5:19 pm

        Homemade is (almost) always best! Thank you!

        Reply
    2. Sara Welch says

      November 15, 2022 at 4:13 pm

      5 stars
      This was everything a gourmet dessert should be, and then some! Turned out beautiful and delicious; easily, a new favorite!

      Reply
    3. Tara says

      November 15, 2022 at 3:48 pm

      5 stars
      I cannot wait to share this pie with my family at Thanksgiving! Great flavor and perfect texture!

      Reply
    4. Caitlin says

      November 15, 2022 at 3:01 pm

      5 stars
      Absolutely love this pie! Can't have pumpkin pie without that ginger now! 🙂

      Reply
    5. Gina Abernathy says

      November 15, 2022 at 2:20 pm

      5 stars
      I love fall and all of the flavors that go along with fall. This pie was fabulous and I can't wait to enjoy another piece with my coffee this evening.

      Reply
    6. Cristine says

      November 27, 2020 at 9:54 am

      Sadly, under the instructions for the custard, the sugar isn’t indicated when to add. My sister didn’t add the 1 1/4 brown sugar to the custard and so it came out bland ?

      Reply
      • Renée says

        November 30, 2020 at 12:47 pm

        Thank you for letting me know! This is one of our oldest posts, and is in line for a complete overhaul. For now, I've updated the recipe to specify the sugar addition.

        Reply
    7. Heidi says

      December 01, 2019 at 4:42 am

      I haven’t tried this recipe, yet.. for I love, love, love pumpkin anything. My comment is more on your writing. I enjoyed the visual you provided on how your mom would make her pie crust... I too, could see her bending over your shiny yellow Formica table. It made my heart smile. Thank you for sharing.

      As Ever,
      Heidi

      Reply
      • Renée ♥ says

        December 01, 2019 at 11:21 am

        Thank you for the kind words, Heidi.

        Reply
    8. Clotilde/Craftybegonia says

      December 15, 2013 at 8:39 pm

      Visiting from The SITS Girls. That pie looks really delicious!

      Reply
    9. Anna @cafeyak says

      December 10, 2013 at 7:56 pm

      What a beautiful story! I love ginger, so it would be a fun mix in a pumpkin pie.

      Reply
    10. Katie says

      December 10, 2013 at 5:34 pm

      5 stars
      Wow! That looks and sounds absolutely delicious! I love your story, too. You have a very nice fluid and descriptive writing style that I'm sure will take you far in the blogging community! 🙂

      Reply
      • Renée ♥ says

        December 10, 2013 at 6:07 pm

        Thank you for the kind words, Katie. Writing has been an important part of my life forever, but food blogging is definitely a new adventure. Oh, the places life takes us! I read your Coco Chanel post and pinned it. Someday I'd love to be able to composed an image as easily as I can compose an essay: I have a long way to go in that department!

        Reply
    11. Pary Moppins says

      December 10, 2013 at 8:42 am

      Oh my goodness! This looks amazing! I love the way described your Mom making a pie crust as dancing. Beautiful.

      Reply
      • Renée ♥ says

        December 10, 2013 at 8:59 am

        Thank you for your kind words.

        Reply
    12. KG says

      December 10, 2013 at 7:29 am

      Oh my!! Looks so good.
      I love pumpkin pie and I'm weird i know, but i love to add cranberry sauce as a topper.

      Happy SITS Day, friend!

      Keep it Touched,
      KG
      www,kgstyleinc.com

      Reply
      • Renée ♥ says

        December 10, 2013 at 7:33 am

        I don't think that sounds weird at all! Do you make your own cranberry sauce?

        Reply
    13. Sandra at Itstidytime says

      December 10, 2013 at 6:54 am

      You are GOOD!I don't know if I'll be able to duplicate this but I'd love to try!! Stopping by from SITS and have an awesome day 🙂

      Reply
    14. Ugochi says

      December 10, 2013 at 5:37 am

      Very touching story. I like being of help especially when it has to do with providing food for the hungry. Happy SITS day, enjoy it!

      Reply
    15. Rabia @TheLiebers says

      December 10, 2013 at 5:25 am

      I'm not a fan of pumpkin pie, but I do love recipes with a great back story. Your is so touching. I imagine you remember your mother every time you bake a pie!

      Reply

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