Gingered Pumpkin Pie

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 338
  • Calories from fat: 31%
  • Fat: 11.5g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 7.2g
  • Carbohydrate: 51.7g
  • Fiber: 2.6g
  • Cholesterol: 41mg
  • Iron: 1.2mg
  • Sodium: 340mg
  • Calcium: 157mg

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

  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.
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