Description
There’s nothing quite like the warm, spiced comfort of a classic pumpkin pie—except when you take it to the next level with the invigorating benefits of ginseng! This Ginseng and Pumpkin Pie blends the earthy, slightly bittersweet notes of ginseng with the creamy richness of pumpkin, creating a dessert that’s both indulgent and revitalizing. Perfect for fall gatherings, holiday feasts, or whenever you crave a slice of something unique, this pie offers the best of tradition with a modern, health-conscious twist. With every bite, you’ll enjoy a harmony of flavors while benefiting from ginseng’s energy-boosting and adaptogenic properties.
Enjoy a slice of this Ginseng and Pumpkin Pie, where comfort meets vitality in every delicious bite! 🍂🥧
Ingredients
For the Crust:
•1 ¼ cups all-purpose flour
•½ tsp salt
•½ cup unsalted butter, chilled and cubed
•3-4 tbsp ice water
For the Filling:
•1 (15 oz) can pure pumpkin puree
•¾ cup brown sugar
•2 large eggs
•1 cup evaporated milk
•1 tbsp cornstarch
•1 tsp vanilla extract
•1 tsp ground cinnamon
•½ tsp ground ginger
•½ tsp ground ginseng (or 2 ginseng capsules, opened)
•¼ tsp ground nutmeg
•¼ tsp ground cloves
•¼ tsp salt
Instructions
Prepare the Crust:
1.In a mixing bowl, whisk together the flour and salt.
2.Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3.Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
4.Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5.Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges.
Prepare the Filling:
6.Preheat the oven to 375°F (190°C).
7.In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, evaporated milk, cornstarch, vanilla, spices, and ginseng until smooth.
8.Pour the filling into the prepared crust, smoothing the top with a spatula.
Bake the Pie:
9.Bake for 50-55 minutes, or until the center is set and a knife inserted comes out clean.
10.Let the pie cool to room temperature before serving.
Notes
•If using fresh pumpkin puree, ensure it’s well-drained to prevent excess moisture.
•For a creamier texture, substitute evaporated milk with heavy cream.
•The pie can be stored in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 50-55 minutes
- Category: Desserts
- Method: Baking
Nutrition
- Calories: ~280
- Sugar: 18g
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
