Pumpkin-Gingerbread Pie with Cider-Lemon Sauce

recipe

Yield:

10 servings (serving size: 1 wedge and about 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 335
Caloriesfromfat 17 %
Fat 6.5 g
Satfat 1.4 g
Monofat 2.1 g
Polyfat 2.3 g
Protein 5.3 g
Carbohydrate 63.9 g
Fiber 2.3 g
Cholesterol 22 mg
Iron 3.1 mg
Sodium 339 mg
Calcium 91 mg

Ingredients

1/3 cup dried currants
1/4 cup chopped pitted dates
2 1/2 tablespoons minced crystallized ginger
2 tablespoons dark rum
1 teaspoon vanilla extract
2 egg whites
1 egg
2/3 cup firmly packed brown sugar
1/3 cup molasses
2 cups all-purpose flour
1 1/2 tablespoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon pepper
1 cup unsweetened canned pumpkin
2/3 cup low-fat buttermilk
2 tablespoons vegetable oil
2 tablespoons margarine, melted
Vegetable cooking spray

Preparation

Combine the currants, dates, crystallized ginger, rum, and vanilla extract in a small bowl, and let stand 30 minutes, stirring occasionally.

Beat egg whites and egg at medium speed of a mixer until foamy. Gradually add the brown sugar, beating until well-blended. Add the molasses, and beat well.

Combine the flour, ground ginger, and next 7 ingredients (flour through pepper), and stir well. Combine pumpkin, buttermilk, oil, and melted margarine, and stir well. Add the flour mixture to egg mixture alternately with pumpkin mixture, beginning and ending with flour mixture; mix well after each addition. Fold in the rum-dried fruit mixture.

Spoon batter into a 9 1/2-inch quiche dish coated with cooking spray. Bake at 375° for 55 minutes or until a wooden pick inserted in the center comes out clean; let pie cool for 30 minutes on a wire rack. Serve warm with Cider-Lemon Sauce.

Note: Crystallized ginger is available at large supermarkets and specialty food stores, or it can be mail-ordered from Penzey's Ltd., P.O. Box 1448, Waukesha, WI 53187. Phone 414/574-0277.

Note:

November 1995
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