Ginger-spiced pumpkin pie
SmartPoints® value per serving
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.
1 large egg(s)
Canned pumpkin puree
Fat free evaporated milk
6 oz, 9-inch, unbaked
- Preheat oven to 425°F. 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.
- Bake for 15 minutes. Reduce heat to 350°F and bake until toothpick inserted into center comes out clean, about 25 minutes. Cool for 1 hour before serving.