Monday, November 29, 2010

Pumpkin Pie with Honey Ginger Whipped Topping

Source: filling & topping from

½ cup whole wheat graham cracker crumbs
¼ cup wheat germ
½ cup whole wheat flour
½ stick butter, melted
1 egg, beaten

2 eggs, beaten
15 oz. can pumpkin puree
3/4 cup honey
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
12 oz. can evaporated milk

Whipped Topping:
2 cups heavy whipping cream
1/4 cup honey
1/2 tsp ginger

1. Make crust: Preheat oven to 400. Mix all ingredients thoroughly. Press into bottom & sides of 9-inch pie dish. Bake about 5 minutes & remove from oven. Turn oven up to 425.
2. Make filling: in large bowl combine eggs, pumpkin, honey, salt, cinnamon, ginger, nutmeg & milk. Mix well. Pour filling into baked crust & bake for 15 minutes; remove from oven. Reduce oven temp to 350; bake pie an additional 45 minutes, or until filling is set.
3. Make topping: In large bowl combine cream, honey, & ginger. Whip with wisk until soft peaks form. Chill before serving.

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