- ¼ cup chopped fresh ginger root
- ¼ cup sugar
- ¼ cup all-purpose flour
- ⅓ cup light brown sugar
- ½ cup all-purpose flour
- ¼ cup Challenge Butter, cut in ½ cubes
- ¾ cup chopped walnuts
- ½ cup (1 stick) Challenge Butter, cut .in ½-inch cubes and freeze
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- 3 Tablespoons ginger paste
- 2-3 Tablespoons very cold water
- ⅔ cup sugar
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ½ teaspoon salt
- 2 large eggs
- 1 can (15 oz.) pure pumpkin puree
- 1 can (12 oz.) evaporated milk
1Place ginger root and ¼ cup sugar in food processor bowl with knife blade attachment; pulse until ginger is finely minced then add ¼ cup flour and pulse a couple of times. Remove 3 Tablespoons of this ginger paste* to use in pastry.
2Add brown sugar and ½ cup flour to remaining ginger paste and pulse to blend.
3Add ¼ cup butter pieces. Pulse until mixture resembles coarse crumbs.
4Remove from processor bowl, stir in walnuts and set aside.
1Combine flour and salt in food processor with knife blade attachment and process for about 10 seconds.
2Add cold butter cubes; process by pulsing 8 to 10 times or until most of the butter is about pea-sized. Do not over mix.
3Add reserved ginger paste.
4Add water through food chute with processor running. Add only enough water to moisten so dough begins to clump.
5Form into a 4-5 inch disk, place in a food storage bag and refrigerate for 30 minutes before rolling.
6Roll out dough on a lightly floured surface, into a 12” round; fit pastry into a 9-inch pie pan. Freeze crust before filling.
1Preheat oven to 425°F.
2Wisk together all ingredients until well blended.
3Pour into frozen prepared pie shell.
4Bake 20 minutes. Reduce temperature to 350°F; bake 20 minutes.
5Sprinkle topping over pie; bake until pie is set and topping is golden 20 to 25 minutes. Cool completely before slicing.