Gingered Pumpkin Pie
Krystal
This is a low calorie version of a traditional pumpkin pie.
ingredients
- 1/2 (15-ounce) package refrigerated pie dough
- 10 gingersnap cookies
- 2 tablespoons sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons chilled butter, cut into small pieces
- 3/4 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 (15-ounce) can unsweetened pumpkin
- 1 (12-ounce) can evaporated fat-free milk
- 1 large egg
- 3 large egg whites
directions
- 1
Preheat oven to 350°.
- 2
Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.
- 3
Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.
- 4
Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.
Source: Krystal
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