Gingered Pumpkin Pie

3 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Jan Gautro
Yield
8 servings (serving size: 1 wedge)
November 2001
RECIPE BY Cooking Light

A gingersnap streusel topping adds crunch to traditional pumpkin pie. Refrigerated pie dough speeds preparation.

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

Nutritional Information

  • Calories 338
  • Caloriesfromfat 31%
  • Fat 11.5g
  • Satfat 5.1g
  • Monofat 4.7g
  • Polyfat 1.1g
  • Protein 7.2g
  • Carbohydrate 51.7g
  • Fiber 2.6g
  • Cholesterol 41mg
  • Iron 1.2mg
  • Sodium 340mg
  • Calcium 157mg

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.

Step 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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Ratings & Reviews

drhtwitty's Review

drhtwitty
August 18, 2013
My favorite pumpkin pie recipe. whip up some bourob whip cream for the top. yum.

rstarrlemaitre's Review

carolfitz
November 18, 2012
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.

carolfitz's Review

rstarrlemaitre
March 28, 2009
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.