Gingery Pumpkin Pie

• 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
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 can (15 ounces) solid-pack pumpkin
• 1-1/4 cups heavy whipping cream
• 2/3 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon minced fresh gingerroot
• 1 teaspoon molasses
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• 3/4 cup heavy whipping cream
• 1 tablespoon maple syrup
• 1/4 teaspoon ground cinnamon

1. 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; cover and refrigerate 1 hour or overnight.
2. Preheat oven to 375u0b0. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, whisk filling ingredients until blended; pour into crust.
3. Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours.
4. 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.

flour, fresh gingerroot, ground allspice, salt, butter, water, eggs, egg yolk, solidpack pumpkin, heavy whipping cream, brown sugar, ground cinnamon, fresh gingerroot, molasses, ground ginger, ground allspice, ground cardamom, ground cloves, heavy whipping cream, maple syrup, ground cinnamon

Taken from www.tasteofhome.com/recipes/gingery-pumpkin-pie/ (may not work)