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pumpkin pie

Deep-Dish Spicy Ginger Pumpkin Pie

This isn’t just any old pumpkin pie recipe! With a rich and creamy filling packed into a deep-dish pie crust, this ginger-spiced pie will surely bring smiles to everyone’s face. Once baked, a simple but elegant gourmet dish revealed.

Yield: 8 to 10 pieces

Cooking Time: 60 Minutes

Prep Time: 45 Minutes


  • 3 cups steamed and puréed pumpkin (or from can)
  • 2 cups 5% table cream
  • 1½ cups brown sugar
  • 3 Tbsp arrowroot starch
  • 2 tsp ground ginger
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • Pinch of ground cloves
  • ¼ cup sliced candied ginger (optional)


  • Candied ginger slivers (optional)
  • Whipped cream


  1. Line a spring-form pan with butter crust pastry. See Pressed-in Golden Butter Crust Pastry.
  2. Pour all above ingredients into a blender or mixing bowl and combine well.
  3. Pour mixture into the pie shell and sprinkle candied ginger slivers on top (optional).
  4. Bake at 350 degrees for 60 minutes or until top starts to crack and looks cooked.
  5. Let pie cool to set before serving.
  6. Best served with whipped cream. Pie can be stored in refrigerator.

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