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Pumpkin Pie with Ginger Cookie Crust

Pumpkin Pie with Ginger Cookie Crust

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Submitted by mandy02

Pumpkin Pie with Ginger Cookie Crust recipe

YIELD

8 servings

PREP

15 min

COOK

35 min

READY

1 hrs

Ingredients

1 237
CUP ML PUMPKIN
canned
¾ 177
CUP ML EVAPORATED MILK
skim
½ 118
CUP ML APPLESAUCE
natural, unsweetened
¼ 59
CUP ML SUGAR
¼ 59
CUP ML MAPLE SYRUP
3 3
LARGE LARGE EGG WHITES
2 1E+1
TEASPOONS ML CORNSTARCH
1 ½ 7.5
TEASPOONS ML ASSORTED SPICES
pumpkin pie *
1 ½ 355
CUPS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 91 10% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 36mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 96% Vitamin C 8%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 
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