Gingered Pumpkin Pie -- w
Source of Recipe
The Best of Cooking Light 3
Gingered Pumpkin Pie -w
Plan ahead�crust needs to freeze for 30 minutes.
Serves: 8
1/2 15-oz. pkg refrigerated pie dough (such as Pillsbury)
10 gingersnaps
2 T. sugar
1 T. flour
2 T. chilled stick margarine, cut into small pieces
3/4 c. sugar
1-1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 15-oz. can pumpkin
1 12-oz. can evaporated fat-free milk
1 large egg
3 large egg whites
Preheat oven to 350�. Roll dough into a 12-in. circle, fit into a 10-in. deep dish pie plate. Fold edges under, flute. Freeze 30 minutes.
Place cookies, 2 T. sugar and flour in food processor; process until cookies are ground. Add margarine and pulse until crumbly.
Combine 3/4 c. sugar and remaining ingredients, pour into prepared crust. Bake at 350� for 35 minutes. Sprinkle crumb mixture over pie, bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.
One wedge equals: 338 calories�11.5 gm fat (5.1 gm saturated)�7.2 gm protein�51.7 gm carbohydrate�2.6 gm fiber�41 mg cholesterol�340 mg sodium ++++ WWP: 7
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