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Candy keeps the Tooth Fairy in business. Help fund her retirement by making these amazingly simple candy recipes.
Ginger-Spiced Pumpkin Pie
Yield: Makes 8 servings
Ingredients:
1
cup finely crushed gingersnap cookies
1/4
cup margarine or butter, melted
2
large egg whites
3/4
cup packed light brown sugar
1
can (15 ounces) solid-pack pumpkin
1
cup canned evaporated skimmed milk
1
teaspoon vanilla
1
teaspoon ground ginger
1
teaspoon ground cinnamon
1/2
teaspoon salt
Preparation:
1.
Combine crushed cookies and margarine in a medium bowl; mix well. Press onto bottom and up sides of 9-inch glass pie plate. Refrigerate 30 minutes.
2.
Preheat oven to 350°F. Beat egg whites and brown sugar in large bowl. Add pumpkin, milk, vanilla, cinnamon, ginger and salt; mix well. Pour into crust.
3.
Bake 60 to 70 minutes or until center is set. Transfer pie to wire rack; cool 30 minutes. Serve warm or at room temperature. Cut into 8 slices to serve.
Nutritional Information:
| Serving Size: 1 pie slice | |
| Fiber | 2 g |
| Carbohydrate | 38 g |
| Cholesterol | 1 mg |
| Saturated Fat | 1 g |
| Total Fat | 7 g |
| Calories from Fat | 27 % |
| Calories | 230 |
| Protein | 5 g |
| Sodium | 355 mg |
Dietary Exchange:
| Fat | 1 |
| Starch | 2-1/2 |
This recipe appears in:
Pies & Tarts
