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Pumpkin Pie with Gingersnap Crust

Pumpkin Pie with Gingersnap Crust Pumpkin Pie with Gingersnap Crust Pumpkin Pie with Gingersnap Crust

The pumpkin filling was very smooth and silky-like texture, I used all evaporated milk, reduced the sugar a bit, and the pumplin pie looked and tasted great with the right amount of sweetness. I had this tasty pumpkin pie with a dollop of Greek yogurt, and I absolutely enjoyed it.













Trans-fat Free, Low Sodium


1 ½ cups gingersnap crumbs
¼ cup powdered sugar
6 tablespoons butter
½ teaspoon cinnamon
2 large eggs
16 ounces canne pumpkin purée
½ cup brown sugar
¼ cup sugar
¼ teaspoon salt
1 teaspoon ginger
1 ½ teaspoons cinnamon
¼ teaspoon cloves
1 cup evaporated milk
cup milk


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℉ (160℃) F oven 5 minutes.

Cool 10 minutes on a rack.

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.

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.)


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 11957% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 117mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 130% Vitamin C 3%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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