Ginger-Spiced Pumpkin Pie

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Ginger-Spiced Pumpkin Pie."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/ginger-spiced-pumpkin-pie-recipe.htm>  05 December 2008.

Ginger-Spiced Pumpkin Pie Photo
Ginger-Spiced Pumpkin Pie
Yield: Makes 8 servings
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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:
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
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


This recipe appears in: Pies & Tarts