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Candied Ginger Pumpkin Pie

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Cuisine: American Dessert

What Can I Bring?

Perfect for: Holiday gatherings, breakfast (pie is always good for breakfast).
Make and take: Bake, chill, cover and carry. Since it starts with a store-bought graham cracker crust, there's no pie plate to retrieve.
Sixth ingredient: This recipe is adapted from one that appeared in the November issue of Vegetarian Times, in a collection of desserts made with just five ingredients (not including salt, pepper or water). Great idea, but we thought the final outcome was missing a little something. So we tested it again and added a sixth ingredient: 1 teaspoon of pumpkin pie spice. We think the added complexity is well worth the trouble of digging out a measuring spoon.

Tip: Candied ginger, also called crystallized ginger, is sold in little jars in the spice section

Hands on time: 10 minutes  Total time: 1 hour and 10 minutes  Serves: 8


    4 eggs

    1 (15-ounce) can pumpkin puree

    1 (14-ounce) can fat-free sweetened condensed milk

    1 teaspoon pumpkin pie spice

    Pinch salt

    9-inch graham cracker crust

    1/4 cup finely chopped candied ginger


Preheat the oven to 350 degrees. In a mixing bowl, beat the eggs, then whisk in the pumpkin puree, sweetened condensed milk, pumpkin pie spice and a pinch of salt. Pour the filling into the crust and bake for 30 minutes. Sprinkle top with chopped candied ginger and bake 25-30 minutes more, until a knife inserted halfway toward the center comes out clean (the center will still be unset). Refrigerate 3 hours or overnight.


This recipe requires at least 3 hours of chilling time.


Per serving: 361 calories (percent of calories from fat, 25), 9 grams protein, 59 grams carbohydrates, 2 grams fiber, 10 grams fat (2 grams saturated), 106 milligrams cholesterol, 276 milligrams sodium.

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