Ginger-Spiced Pumpkin Pie
Makes 8 servings
|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 ground ginger|
|1||teaspoon ground cinnamon|
- 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.
- 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.
- 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.
|Serving Size:||1 pie slice|
|Saturated Fat||1 g|
|Total Fat||7 g|
|Calories from Fat||27 %|
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