Wonderfully creamy pumpkin filling, and I loved the double dose of ginger, both in the filling and from the crunchy gingersnap topping. Would bake 5 minutes longer next time.
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)
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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
- 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
- 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.
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