Ingredients for Gingersnap Pumpkin Pie
- 1 ½ cups gingersnap crumbs
- Reduced Calorie Stick Margarine
- ¼ cup granulated sugar (for crust) + ¾ cup granulated sugar (for filling)
- Cooking Spray
- Fresh Pumpkin Puree
- Brown Sugar
- Cornstarch
- Cinnamon
- Vanilla Extract
- Salt
- Nutmeg
- Egg Whites
- Egg
- Evaporated Skim Milk
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How to Make Gingersnap Pumpkin Pie
- Preheat oven to 325°F (160°C).
- Combine 1 ½ cups gingersnap crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter in a medium bowl.
- Mix with a fork until evenly moistened.
- Press mixture firmly into the bottom and up the sides of a 9-inch pie plate coated with cooking spray.
- Bake for 5-7 minutes, or until lightly golden.
- Cool completely on a wire rack.
- In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, ¾ cup granulated sugar, 2 large eggs, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
- Pour pumpkin filling into the prepared gingersnap crust.
- Bake at 325°F (160°C) for 50-60 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let cool completely on a wire rack before serving. For best results, chill for at least 4 hours or overnight.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
122g
Fat
7g
Carbs
18g
