Gingered Pumpkin Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 (15-ounce) package refrigerated pie dough
10 gingersnap cookies
2 Tbsp. sugar
1 Tbsp. all-purpose flour
2 Tbsp. chilled butter, cut into small pieces
3/4 cup sugar
1-1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. 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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Directions: |
Directions:Preheat oven to 350º. 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 350º 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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Number Of
Servings: |
Number Of
Servings:8 servings |
Personal
Notes: |
Personal
Notes: This recipe was from a coworker of Dad's at the City of Charlotte named Ginger. She brought it to a gathering and it was the talk of the party.
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