The Amish Cook from Oasis Newsfeatures

Pumpkin Ginger Pie

Submitted by editorkevin on 2 December 2009 - 4:06pm

This recipe sort of combines two tastes from two different times of year....many Amish homes right now are using up the last of their fresh pumpkin in holiday goodies like pumpkin pie and pumpkin rolls, or just storing it away in canning jars. Meanwhile, other Amish cookies are breaking out the ginger for cookies and breads. This recipe melds pumpkin and ginger into a pie. I've enjoyed this in a couple of Amish settlements around this time of year. Give it a try!

2 cups cooked, strained pumpkin

1 1/4 cups lightly packed light brown sugar

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/4 teaspoon freshly grated nutmeg

2 tablespoons finely chopped crystalized ginger, plus extra for garnish

Grated zest of 1 lemon, orange or tangerine

2 eggs, well beaten

2 tablespoons brandy

1 tablespoon bourbon

1 partly baked 9 inch pie shell

Preheat oven to 325. Combine all the ingredients for the filling and beat well. Pour into the partly baked pie shell. Bake for about 50 minutes or until the center of the pie is set. Garnish with a little crystalized ginger.

Re: Pumpkin Ginger Pie

Submitted by cheeselover on 2 December 2009 - 7:46pm.

Kevin,

Where do the Amish buy the brandy and bourbon used in this recipe? Is it unusual for Amish to have alcohol on hand? Just curious regarding their views on this. Thanks.

Re: Pumpkin Ginger Pie

Submitted by editorkevin on 2 December 2009 - 9:53pm.

Alcohol is not taboo in Amish settlements...SOME Amish may object, but beer, wine, brandy, etc is more common than you might think among the Amish. Moderation is key.