Gingered Pumpkin Pie

Gingered Pumpkin Pie Recipe
Becky Luigart-Stayner; Jan Gautro
A gingersnap streusel topping adds crunch to traditional pumpkin pie. Refrigerated pie dough speeds preparation.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

November 2001
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