Instructions Jump to Ingredients ↑

  1. Take one pumpkin pie, add crystallized ginger and sour cream, and swirl. The result? An irresistible dessert distinguished by a wonderfully sweet-spicy filling and a whimsical appearance.

  2. CRUST 1 1/4 cups all-purpose flour 1/4 teaspoon salt 6 tablespoons unsalted butter, chilled, cut up 4 to 5 tablespoons ice water FILLING 1/4 cup sour cream 2 tablespoons plus 1 cup half-and-half, divided 2 eggs 1/4 cup honey 1/4 cup sugar 1 1/2 cups canned pure pumpkin 1/2 cup finely chopped crystallized ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1. Whisk flour and 1/4 teaspoon salt in large bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-size pieces. Add 4 tablespoons of the water; stir until dough begins to form, adding additional water 1 teaspoon at a time as needed. Shape into flat round; cover and refrigerate 1 hour or until chilled. (Dough can be made 1 day ahead.)

  3. Spray 9-inch glass pie dish with cooking spray. On lightly floured surface, roll dough into 13-inch round about 3/8 inch thick; line dish with dough. Trim overhang to 3/4 inch; fold under. Flute edges. Prick crust all over with fork. Cover and freeze 20 to 30 minutes or until firm, or refrigerate 1 hour.

  4. Place oven rack in lowest position; heat oven to 400˚F. Line crust with parchment paper; fill with pie weights or dried beans. Bake 20 minutes. Remove parchment and weights; bake an additional 5 to 10 minutes or until bottom of crust is set and light golden brown. Reduce oven temperature to 350˚F.

  5. Meanwhile, whisk sour cream and 2 tablespoons of the half-and-half in small bowl until smooth. Whisk eggs, honey and sugar in large bowl until blended. Whisk in all remaining filling ingredients, including remaining 1 cup half-and-half. Pour into crust; dollop with spoonfuls of sour cream mixture. Run thin knife through filling to swirl. Cover edges of crust with foil.

  6. Bake at 350˚F. for 40 to 50 minutes or until center is slightly set but not firm. (Filling will quiver slightly when pan is tapped. Pie will set completely as it cools.) Cool to room temperature on wire rack, at least 2 hours. Store in refrigerator.

  7. servings PER SERVING: 345 calories, 15.5 g total fat (9 g saturated fat), 5.5 g protein, 49 g carbohydrate, 90 mg cholesterol, 200 mg sodium, 2.5 g fiber


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