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 |
Check out more recipes for Pies & Tarts