Candied Ginger Pumpkin Pie |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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From Vegetarian Times, November/December 2007. Ingredients:
1 (15 ounce) can unsweetened pumpkin puree |
1 (14 ounce) can fat-free sweetened condensed milk |
4 eggs |
salt, pinch |
1 (9 inch) graham cracker pie crusts |
1/4 cup chopped candied ginger |
Directions:
1. Preheat oven to 350°F.
2. Whisk together pumpkin puree and sweetened condensed milk.
3. Whisk eggs and a pinch of salt into pumpkin mixture.
4. Pour filling into graham cracker crust and bake for 30 minutes.
5. Sprinkle ginger on top and bake 25-30 minutes more, or until knife inserted in side of filling (NOT center) comes out clean.
6. Cool and refrigerate at least 3 hours.
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