Correction to This Article
A recipe in the Nov. 16 Food section gave an incorrect nutritional analysis for ginger pumpkin pie. A serving contains 357 calories, not 1,186.

Ginger Makes Pumpkin Pie Trendy

(Renee Comet Photography)
Wednesday, November 16, 2005

Here's a rich and gingery pumpkin pie whose dough for the crust takes less than two minutes to put together. It's from cookbook author Elinor Klivans. For more of her Thanksgiving dessert recipes, see our Sunday Food section.

Cream Cheese Pie Crust

Makes enough crust for one 9-inch pie pan or a 9 1/2 -inch tart pan

An electric stand mixer makes quick work of mixing this crust, and a hand-held electric mixer will do a fine job. The dough can be refrigerated overnight, but will have to sit at room temperature until it is soft enough to roll.

1 cup flour

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature

3 ounces cold cream cheese, cut into 3 pieces

In a small bowl, sift the flour and salt and set aside.

In a large bowl, using an electric mixer on low speed, combine the butter and cream cheese until smooth, about 45 seconds. Mix in the flour mixture until the dough holds together and forms large clumps that come away from the sides of the bowl, about 30 seconds.

Form the dough into a smooth ball, flatten into a 6-inch disk, wrap in plastic wrap and refrigerate for 30 minutes, or overnight.

Ginger Pumpkin Pie


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