Knock Your Socks Off Pumpkin Pie

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Knock Your Socks Off Pumpkin Pie

Ingredients:

CRUST:

2 Tablespoons fresh ginger root (peeled and minced)

1 1/3 cups all-purpose flour

2 Tablespoons sugar

1/4 teaspoon allspice (ground)

1/4 teaspoon salt

1 stick (1/2 cup) Organic Valley Cultured Unsalted Butter

1 large Organic Valley Egg

2 Tablespoons ice water

FILLING:

15 ounces organic pumpkin (canned)

1 1/3 cups Organic Valley Heavy Whipping Cream

3 large Organic Valley Eggs

3 Tablespoons honey

1/2 cup sugar

1/4 teaspoon cloves (ground)

1/4 teaspoon allspice

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

STREUSEL TOPPING:

1 cup all-purpose flour

1/3 cup brown sugar

3/4 cup pecans (chopped)

1/3 cup crystallized ginger (finely chopped)

1 teaspoon ginger (ground)

1 stick (1/2 cup) Organic Valley Cultured Unsalted Butter

Instructions:

For crust:

Peel and mince fresh ginger. Place in a medium bowl, and blend with

flour, sugar, allspice and salt. Cut in butter until mixture resembles

coarse meal.

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Knock-Your-Socks-Off Pumpkin Pie

Recipe Notes:

Mix egg yolk and 2 tablespoons water in small bowl. Add yolk

mixture to flour and butter mixture; blend until mixture forms moist

clumps. If dough is too dry, blend in more water by teaspoonfuls.

Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour.

Please note: Crust can be made 1 day ahead. Keep chilled. Soften

dough slightly at room temperature before rolling.

Preheat oven to 350°F. Roll out dough on floured surface to

12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie

dish. Trim overhang to 1 inch. Fold edges under crust. Crimp

decoratively, forming high-standing rim (about 1/2 inch above rim of

dish).

Freeze crust for 15 minutes. Line crust with foil and then fill with pie

weights (dried beans work well too). Bake crust 10 minutes. Remove

foil and beans and bake until crust is set and pale golden, about 10

minutes. Transfer crust to rack and cool completely.

For filling:

Whisk all ingredients in large bowl until combined. Pour into pie

crust. Bake until skin begins to form on filling and filling begins to set,

about 50 minutes. Remove from oven. Let pie stand 10 minutes to

set slightly. Maintain oven temperature.

Meanwhile, prepare topping:

Mix first 5 ingredients in medium bowl. Rub in butter with fingertips

until mixture begins to form small clumps. Sprinkle topping over pie.

Bake until pie is set and streusel is golden brown, about 25 minutes.

Transfer to rack and cool completely.

Serving Suggestions:

Serve with homemade Organic Valley Whipped Cream or use the

Spiced Whipped Cream recipe used for the Cobbler. Enjoy!

Nutrition Information:

579 Calories, 29g Fat (45.8% calories from fat), 9g Protein, 69g

Carbohydrate, 4g Dietary Fiber, 176mg Cholesterol, 294mg Sodium.

Exchanges: 2 Grain(Starch), 0 Lean Meat, 1 Vegetable, 1 1/2 Fat, 2

1/2 Other Carbohydrates.