Ginger Pumpkin Pie

Ginger Pumpkin Pie

Hard
Serves 12-16

Bring a taste of American autumn baking into your kitchen with our Ginger Pumpkin Pie recipe. This cosy twist on the classic combines a buttery ginger biscuit base, silky spiced pumpkin filling and a generous swirl of whipped cream, with Belvoir Farm Ginger Cordial adding a delicious warming kick. Perfect for Halloween, Thanksgiving or a cosy afternoon of autumn baking.

Ingredients

For the filling

1 can pumpkin purée (approx 425g)
2 large eggs
1 egg yolk
170g evaporated milk
50ml Belvoir Farm Ginger Cordial
140g golden caster sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 whole nutmeg, grated
2 tsp vanilla extract

For the crust

300g ginger nut biscuits
85g butter, melted

For the topping (optional)

300ml double cream
1 tbsp caster sugar
1 tbsp Belvoir Farm Ginger Cordial
– ground cinnamon, for dusting

Equipment you’ll need:

A high-sided fluted loose bottomed tin
A piping bag, fitted with a star nozzle
Ginger Cordial

Ginger Cordial

Learn More

Method

To Make 

  1. Start by making the crust: blitz the ginger nut biscuits in a food processor to fine crumbs, then pour in the melted butter and blitz again. Press this into a 23 cm fluted, loose‑bottomed tart or pie tin, making sure to cover base and sides well. Chill in the fridge for at least 1 hour.
  2. Preheat your oven to 140C fan / 280F. Add the pumpkin purée to a bowl, followed by the eggs + yolk, evaporated milk, sugar, ginger cordial, cinnamon, ground ginger, nutmeg, cloves, and vanilla. Mix until smooth. Pour this filling into the chilled crust and bake ~40 minutes until the centre has set but still has a slight wobble. Cool in the tin to room temperature, then chill for at least 1 hour in the fridge.
  3. Make the ginger cream just before serving by whipping together the double cream, caster sugar and ginger cordial until softly whipped. Fill a piping bag fitted with a star nozzle.
  4. You can either pipe a circle of stars around the circumference of the pie or individually once sliced for a neater finish. Start by holding the piping bag vertically or at a slight angle, then apply steady pressure to the bag to squeeze out the frosting.
  5. Slice using a sharp knife and serve immediately.

Notes: This dessert will keep in fridge for up to 3 days.