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
How to Make It
Preheat oven to 350°.
Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.
Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.
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.
Very easy. This produced a lovely, light & smooth pumpkin custard. The spicy-sweet crumb topping was great. This was meant to be a less-spiced pie but added 1/2 tsp vanilla, 1/4tsp allspice, 1/4tsp cloves, which worked for us. Dessert with CL's home-style pork and greens.
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