Ginger-Spiced Pumpkin Pie

Ginger-Spiced Pumpkin Pie

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 vanilla
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt


  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
Calories 230
Calories from Fat 27 %
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 1 mg
Carbohydrate 38 g
Fiber 2 g
Protein 5 g
Sodium 355 mg

Dietary Exchange

Starch 2-1/2
Fat 1

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