- Calories 295
- Caloriesfromfat 25%
- Fat 8.2g
- Satfat 2g
- Monofat 3.4g
- Polyfat 2.1g
- Protein 6.6g
- Carbohydrate 50g
- Fiber 0.6g
- Cholesterol 36mg
- Iron 3mg
- Sodium 195mg
- Calcium 189mg
Gingersnap Pumpkin Pie
How to Make It
Step 1
Preheat oven to 325°.
Step 2
Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325° for 5 minutes; cool on a wire rack.
Step 3
Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325° for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.
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lauribear's Review
I have made this pie almost yearly since it was first published in 1997. It's moist, delicious and the perfect balance of pumpkin and spice. Well done, Cooking Light!
marcymousse's Review