There's nothing better than the smell of this pie with it's delicious gingerbread crust and all these heavenly spices going on! Start making memories with this in your house....teach your kids;) It will be a favorite.
1 1/2 cup flour 1/2 cup packed brown sugar 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon salt 1 teaspoon baking powder 1/2 cup chilled butter, cut into pieces 1 tablespoon molasses (unsulphured) 2 tablespoons cold water
Sift together, flour, brown sugar, ginger, cinnamon, allspice, salt, and baking powder. Cut the butter into the dry ingredients; using your fingers is the best way…..or use a pastry cutter, or a food processor will do. Mix until it resembles cornmeal.
Drizzle the molasses and water over the dough, mixing with your fingertips until the crumbs of dough begin to cling together. Set aside (If you want additional crumbs for the top of a pie, set aside 1/2 cup of the dough. If not, just roll out the entire recipe for your crust).
Gather the rest of the dough together and knead it into a ball. Press it evenly into the bottom and sides of the pie pan and bake for 10 to 15 minutes if pie shell is to be pre-baked, if not, then follow your recipe instructions for baking the pie shell.
DirectionsFor Crust: In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350 degrees F for 5-7 minutes or until set. Cool for 10 minutes.
For Filling: In a mixing bowl, beat cream cheese and brown sugar until smooth. Add the pumpkin, cornstarch, cinnamon and nutmeg; mix well. Gradually beat in milk and eggs just until blended.
Pour into crust. Place pan on a baking sheet. Bake at 350 degrees for 55-60 minutes or until center is almost set.
For Topping: Combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon. Refrigerate leftovers.
I'm a Personal Chef , Sweet Maker, Event Planner and Philanthropist.......Creating and Celebrating the Art of Food, an Organized Home and Fresh, Healthy Living.
Each Day is a Gift! Open it, Celebrate it, Enjoy it, Share it!
Most of all....Eat D'Liciously! A percentage of our proceeds are donated to Feeding the Poor, Animal Cruelty and Preserving our Beautiful Planet!
I'm the youngest of six girls, happily married and have two wonderful sons, two new amazing granddaughters (OMG)...and a fabulous French Bulldog Gizmo. I enjoy spending quality time with friends and family, reading home improvement mags, playing with my dog, gardening, fishing, cooking & baking (of course), entertaining and helping others in need. I write poetry and dabble in painting and other artwork. The joy of cooking and designing food has always been a part of my life......and quite naturally.....The Domestic Stylist was finally born! Rebranded to EatD'Licious - D'Licious Chef Services, Confections & Events - October 2016! (WooHoo).
I'm a personal chef and our services extend beyond just that. We also provide meals to the home-bound and elderly, design fabulous wedding and event cakes, cookies, pastries and desserts! I hope to share all of my passions here with you!