Ginger-Spiced Pumpkin Pie
the Editors of Publications International, Ltd.
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
- 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.
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 |
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