Name: Gingered Pumpkin Pie
Yield: 8 servings (serving size: 1 wedge)
Ingredients: ½ (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; ¾ cup sugar; 1 ½ teaspoons ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon salt; ¼ teaspoon ground nutmeg; 1 (15-ounce) can unsweetened pumpkin; 1 (12-ounce) can evaporated fat-free milk; 1 large egg; 3 large egg whites

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drhtwitty

08/18/2013

My favorite pumpkin pie recipe. whip up some bourob whip cream for the top. yum.

rstarrlemaitre

11/18/2012

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

03/27/2009

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.

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Gingered Pumpkin Pie

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