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Gingered Pumpkin Pie Recipe

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This recipe for Gingered Pumpkin Pie is from Jessie & Lucien's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 (15 oz.) package refrigerated pie dough (such as Pillsbury)
10 gingersnap cookies
2 T. sugar
1 T. flour
2 T. chilled butter, cut into small pieces
3/4 c. sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 (15 oz.) can unsweetened pumpkin
1 (12 oz.) can evaporated fat-free milk
1 egg
3 egg whites
Directions:
Directions:
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.
Personal Notes:
Personal Notes:
This is one of the pumpkin pies I make at Thanksgiving. You need to bake the crust for about 10 min. before you add the filling.
From Cooking Light November 2001.

 

 

 

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