Ginger-spiced pumpkin pie
4
Points®
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
12
Difficulty
Easy
Cinnamon, ginger and nutmeg mixed with pumpkin bring a tasty flavor to this Thanksgiving favorite. 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. Baking the pie on the lowest oven rack will help to cook the bottom of the piecrust. This pie can be made ahead of time. In fact, if you let the pie sit overnight, it will strengthen the flavor of the ginger. Serve the pie at room temperature.
Ingredients
Egg
1 large egg(s)
Sugar
⅓ cup(s)
Table salt
¼ tsp
Ground cinnamon
1 tsp
Vanilla extract
½ tsp
Ground ginger
½ tsp
Ground nutmeg
¼ tsp
Canned pumpkin puree
15 oz
Fat free evaporated milk
¾ cup(s)
Pie crust
6 oz, 9-inch, unbaked
