Gluten-Free Pumpkin Pie with Ginger Snap Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
CrustLittle over 1/2 a bag of GF Mi-Del Ginger Snaps, crushed1/4 cup melted, unsalted butter2 tbsp dark brown sugar1 large egg whiteFilling:1 (15 oz) can Libby's Pure Pumpkin Puree3/4 cup granulated Sugar1 tsp ground cinnamon1/2 tsp salt1/2 tsp ground ginger1/4 tsp ground cloves2 large eggs1 (12 oz) can evaporated milk
Crust:
Preheat the oven to 375 degrees F.
In a bowl, combine the ginger snap crumbs, butter, and brown sugar and blend well. Transfer to a 9-inch pie pan, and press into the bottom and up the sides with your fingers. Place another 9-inch pie pan on top of the crust and press firmly to smooth and pack the crust. (Some of the crust may spill over the edges of the pan.)
Bake until golden, 10 to 15 minutes. Remove from the oven and cool. Brush the crust with the egg white. Refrigerate, tightly covered, for one hour before using.
Filling:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pie:
Preheat oven to 425 F. Pour filling into cooled pie crust and bake on a cookie sheet for 15 minutes. Lower temp to 350 and bake for 25 minutes or until knife inserted comes out clean. Place on wire rack and let cool before serving or placing in refrigerator.
*Note: The can has you cook the pie for 40 to 50 minutes but they are using an unbaked pie crust.
Number of Servings: 8
Recipe submitted by SparkPeople user SIRYN511.
Preheat the oven to 375 degrees F.
In a bowl, combine the ginger snap crumbs, butter, and brown sugar and blend well. Transfer to a 9-inch pie pan, and press into the bottom and up the sides with your fingers. Place another 9-inch pie pan on top of the crust and press firmly to smooth and pack the crust. (Some of the crust may spill over the edges of the pan.)
Bake until golden, 10 to 15 minutes. Remove from the oven and cool. Brush the crust with the egg white. Refrigerate, tightly covered, for one hour before using.
Filling:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pie:
Preheat oven to 425 F. Pour filling into cooled pie crust and bake on a cookie sheet for 15 minutes. Lower temp to 350 and bake for 25 minutes or until knife inserted comes out clean. Place on wire rack and let cool before serving or placing in refrigerator.
*Note: The can has you cook the pie for 40 to 50 minutes but they are using an unbaked pie crust.
Number of Servings: 8
Recipe submitted by SparkPeople user SIRYN511.
Nutritional Info Amount Per Serving
- Calories: 315.1
- Total Fat: 14.3 g
- Cholesterol: 82.4 mg
- Sodium: 271.8 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 2.6 g
- Protein: 7.2 g