Triple Ginger Pumpkin Pie

Triple Ginger Pumpkin Pie
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The BEST pumpkin pie I have ever made! Bonus: No more soggy crust!

Category: desserts


Yield: makes 2 large pies.

½ cup butter-flavored Crisco (Sorry, but this really does yield the best results, and it is the only time I ever use it, I promise!!)
½ cup butter – chilled in freezer for one hour (Don’t use margarine. I always use salted butter, but you don’t have to.)
3 cups unbleached flour
1 teaspoon ground ginger
2 tablespoons minced crystallized ginger
1 Tablespoons white sugar
1 teaspoon cider vinegar
5-6 Tablespoons Ice water
1 can of pumpkin or 3¾ cups fresh pureed pumpkin
4 eggs
2 egg yolks
1¼ cup brown sugar
3 tablespoons minced fresh ginger (see instructions below)
2 tablespoons minced crystallized ginger
¼ teaspoon freshly grated nutmeg
Scant ½ teaspoon allspice
¾ teaspoon salt
3 cups half & half, divided


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Added 8 years ago by:
Renée B. Renée B.
     81 recipes
5 people cheffed this recipe
Sharon GormanLoyda Rodriguez JustinianoRose-Marie S. HarvilleStephanie Brooks HawkinsRenée B.
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