Gingered Pumpkin Pie

Gingered Pumpkin Pie
Photo by Becky Luigart-Stayner

Ingredients

  • ½ (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 10 gingersnap cookies
  • 1 (15-ounce) can unsweetened pumpkin
  • 1 (12-ounce) can evaporated fat-free milk
  • ½ teaspoon ground ginger
  • + 7 more ingredients
    • 3 large egg whites
    • 2 tablespoons chilled butter, cut into small pieces
    • 1 tablespoon all-purpose flour
    • 2 tablespoons sugar
    • 1 ½ teaspoons ground cinnamon
    • 1 large egg
    • ¾ cup sugar

Preheat oven to 350°.

Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.

Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.

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View full recipe at My Recipes

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