CF/CF Ginger Pumpkin PieSubmitted by: SANDYLM1
IntroductionYummy Pie! Yummy Pie!
2 cups gingersnap crumbs
1 Tablespoon granulated white sugar
2 Tablespoons melted butter
One 16-ounce can pure, unsweetened pumpkin puree
1/2 cup granulated white sugar
1/2 cup packed light brown sugar
2 teaspoons grated fresh ginger root
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups skim milk
freshly grated nutmeg, optional
Adapted from http://www.recipegirl.com/2008/08/25/ginger-pumpkin-pie/
2. Prepare the crust: Combine crust ingredients in a medium bowl. Pat mixture onto bottom and sides of 9-inch pie plate, lightly greased or sprayed with nonstick cooking spray. Bake 5 minutes. Remove from oven and set aside to cool while you prepare the filling.
3. Prepare the filling: In a large bowl, whisk together pumpkin, sugars, ginger, spice and salt until blended. Whisk in eggs and milk until all is smooth and incorporated. Carefully pour into prepared crust.
4. Bake at 400 for 15 minutes. Reduce heat to 350°F, and cover outside crust with a pie shield (or pieces of foil), and continue to bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool.
*The easiest way to make gingersnap crumbs is to whir the cookies in a food processor. If you don't have a FP, put them in a zip bag and roll a rolling pin over them until they've turned into fine crumbs.
**I had to cook my pie much longer than 40-50 minutes in order for it to set. Was probably using the almond milk. It probably took more like 70-80 minutes.
Serving Size: Cut into 12 slices (very sweet so you will want smaller slices)
Number of Servings: 12
Recipe submitted by SparkPeople user SANDYLM1.