Gingersnap Pumpkin Pie

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 280.8
  • Total Fat: 6.5 g
  • Cholesterol: 30.6 mg
  • Sodium: 314.2 mg
  • Total Carbs: 50.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 6.2 g

View full nutritional breakdown of Gingersnap Pumpkin Pie calories by ingredient
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from Cooking Light cookbook from Cooking Light cookbook
Number of Servings: 10


    * 1 3/4 cups gingersnap crumbs (43 cookies, finely crushed)
    * 2 1/2 tablespoons reduced-calorie stick margarine, melted
    * 2 tablespoons granulated sugar
    * Cooking spray
    * 1 1/2 cups fresh or canned pumpkin puree
    * 3/4 cup packed brown sugar
    * 1 tablespoon cornstarch
    * 1 teaspoon ground cinnamon
    * 1 teaspoon vanilla extract
    * 1/4 teaspoon salt
    * 1/4 teaspoon ground nutmeg
    * 2 large egg whites
    * 1 large egg
    * 1 (12-ounce) can evaporated skim milk



10 servings (serving size: 1 wedge)


Preheat oven to 325°.

Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325° for 5 minutes; cool on a wire rack.

Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325° for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.

Number of Servings: 10

Recipe submitted by SparkPeople user FYRPHNX.

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