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Pumpkin Pie With Gingersnap Crust
Author/Submitted by:
Servings: 8
Categories:
Crust-Pie
/
Desserts
/
Pies & Pastries
/
Pumpkin
Ingredients:
---
----------------crust--------------------
- 1 1/2
c
fine gingersnap cookie
crumbs 1/4
c
powdered sugar 6
tb
butter,
melted
1/2
t
ground cinnamon
--------------------------filling---------
-- 2
eggs 1
can
pumpkin,
(16-oz)
1/2
c
brown sugar 1/4
c
granulated sugar 1/4
t
salt 1
t
ground ginger 1 1/2
ts
ground cinnamon 1/4
t
ground cloves 1
c
evaporated milk 1/3
c
milk
Directions:
1. To prepare the crust: Prepare the crumbs in a food processor and
transfer to a bowl. With a fork, mix in the powdered sugar, butter and
cinnamon. Spray a 9-inch pie pan with a nonstick cooking spray and press
the crumb crust into the pan. Bake in a preheated 325-degree oven 5
minutes. Cool 10 minutes on a rack.
2. To prepare the filling: In a large bowl whisk the eggs lightly to
break up. Add the pumpkin, sugars, salt, ginger, cinnamon, cloves,
evaporated milk and milk. Mix well until smooth but do not overbeat.
3. Pour the filling into the crust and bake in a preheated 350-degree
oven about 45 minutes, or until set. Cool on a rack. Refrigerate the pie
and bring out of refrigeration 1 hour before serving. (Serve the pie
with whipped cream if desired.)
Data per serving: Calories 260, Protein 4g, Fat 13g, Carbohydrates
33g, Sodium 220mg, Saturated fat 7g, Monounsaturated fat 5g,
Polyunsaturated fat 1g, Cholesterol 74mg.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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