Lunch: Gingery Pumpkin Pie Recipe

Ingredients

1-1/4 cups all-purpose flour
1 tablespoon minced fresh gingerroot
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup butter, cubed
3 to 5 tablespoons ice water

Instructions

In a small bowl, mix flour, ginger, allspice and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
Preheat oven to 375 °. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. In a large bowl, whisk filling ingredients until blended; pour into crust.
Bake on a lower oven rack 50-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours.
For whipped cream, in a small bowl, beat cream until it begins to thicken. Add maple syrup and cinnamon; beat until soft peaks form. Serve with pie.

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