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Photo of Ginger-Spiced Pumpkin Pie by WW

Ginger-Spiced Pumpkin Pie

4
Points® value
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
12
Difficulty
Easy
For a delicious topping on this made-over fall classic, try a dollop of low-fat sour cream sweetened with a pinch of sugar and cinnamon.

Ingredients

Raw egg

1 large

Sugar

⅓ cup(s)

Table salt

¼ tsp(s)

Ground cinnamon

1 tsp(s)

Vanilla extract

½ tsp(s)

Ground ginger

½ tsp(s)

Ground nutmeg

¼ tsp(s)

Canned pumpkin

15 oz

Fat free evaporated milk

¾ cup(s)

Pie crust

1 average, 9-inch, unbaked

Instructions

  1. Preheat oven to 425°F (220°C). In a large bowl, lightly beat egg. Stir in sugar, salt, cinnamon, vanilla, ginger and nutmeg. Add pumpkin and evaporated milk. Stir until well combined. Pour into pie shell.
  2. Bake for 15 minutes. Reduce heat to 350°F (175°C) and bake until toothpick inserted into centre comes out clean, about 25 minutes. Cool for 1 hour before serving.

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