Pumpkin Pie with Ginger Cookie Crust
Pumpkin Pie with Ginger Cookie Crust recipe
Yield
8 servingsPrep
15 minCook
35 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pumpkin
canned |
|
| ¾ | cup |
evaporated milk
skim |
|
| ½ | cup |
applesauce
natural, unsweetened |
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
maple syrup
|
|
| 3 | large |
egg whites
|
|
| 2 | teaspoons |
cornstarch
|
|
| 1 ½ | teaspoons |
assorted spices
pumpkin pie |
* |
| 1 ½ | cups |
gingersnap crumbs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pumpkin
canned |
|
| 177 | ml |
evaporated milk
skim |
|
| 118 | ml |
applesauce
natural, unsweetened |
|
| 59 | ml |
sugar
|
|
| 59 | ml |
maple syrup
|
|
| 3 | large |
egg whites
|
|
| 1E+1 | ml |
cornstarch
|
|
| 7.5 | ml |
assorted spices
pumpkin pie |
* |
| 355 | ml |
gingersnap crumbs
|
* |
Directions
Combine first eight ingredients in a large bowl.
Beat at medium speed with a mixer.
Coat a 9-inch pie plater with vegetable spray; line with crumbled gingersnap crumbs and pour mixture into the crust.
Bake at 400 degrees 15 minutes; then reduce to 350℉ (180℃) and bake an additional 20 minutes or until a toothpick inserted comes out clean.
Serve with whipped cream if desired.
