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Gingered Pumpkin Pie

Becky Luigart-Stayner; Jan Gautro
Yield 8 servings (serving size: 1 wedge)
A gingersnap streusel topping adds crunch to traditional pumpkin pie. Refrigerated pie dough speeds preparation.

Ingredients

  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 10 gingersnap cookies
  • 2 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons chilled butter, cut into small pieces
  • 3/4 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 (15-ounce) can unsweetened pumpkin
  • 1 (12-ounce) can evaporated fat-free milk
  • 1 large egg
  • 3 large egg whites

Nutrition Information

  • calories 338
  • caloriesfromfat 31 %
  • fat 11.5 g
  • satfat 5.1 g
  • monofat 4.7 g
  • polyfat 1.1 g
  • protein 7.2 g
  • carbohydrate 51.7 g
  • fiber 2.6 g
  • cholesterol 41 mg
  • iron 1.2 mg
  • sodium 340 mg
  • calcium 157 mg

How to Make It

  1. Preheat oven to 350°.

  2. Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.

  3. Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.

  4. Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.