pumpkin pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Butter, unsalted, 1/3 cup Gingersnap Cookies, 22 cookie Granulated Sugar, 1/2 cup unflavored gelatin, 2 enevelopesCinnamon, ground, 1/2 tsp Allspice, 1/2 tsp Nutmeg, ground, 1/4 tsp Salt, 1/4 tsp Ginger, ground, 1/4 tsp Milk, nonfat, 3/4 cup Egg Yolk, 2 large Pumpkin, canned, without salt, 1 cup
prepare gingersnap crust. add melted butter and ground gingersnaps. bake at 275 for 5 minutes or chill in fridge. stir sugar,gelatin,cinnamon, allspice,salt,ginger,and nutmeg. stir in milk. cook and stir until gelatin dissolves. in mixing bowl beat egg stir in half hot milk into yolks. pour yolk mixture into pan add pumpkin. bring to a boil, reduce heat.cook and stir for 2 more min. remove from heat transfer to large mixing bowl. cover and chill until mixture mounds with spoon 1-1 1/2 hrs.
Number of Servings: 8
Recipe submitted by SparkPeople user KIXX1185.
Number of Servings: 8
Recipe submitted by SparkPeople user KIXX1185.
Nutritional Info Amount Per Serving
- Calories: 229.3
- Total Fat: 10.8 g
- Cholesterol: 72.2 mg
- Sodium: 215.3 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 1.4 g
- Protein: 3.1 g
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