Gingered Pumpkin Pie Recipe

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Ingredients:

Serving

7 1/2 oz packages refrigerated pie dough
10 gingersnap cookies
2 tbsp sugar
1 tbsp flour
2 tbsp chilled butter, cut into small pieces
3/4 cup sugar
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp ground nutmeg
3 large egg whites
1 large egg
1 (15 oz) can unsweetened pumpkin
1 (12 oz) can fat-free evaporated milk

Directions:

Preheat oven to 350 degrees.
Fit dough into a 10 inch pie plate, fold edges under and flute.
Freeze for 30 minutes.
Place cookies, 2 Tbsp sugar and flour in a food processor and process until ground.
Add butter, pulse until crumbly.
Combine 3/4 c sugar and remaining ingredients and pour into crust.
Bake at 350 for 35 minutes.
Sprinkle top with crumb mixture and bake for another 20 minutes or until center is set.
Cool on a wire rack.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	248.01 Kcal (1038 kJ)
Calories from fat	99.23 Kcal
		% Daily Value*
Total Fat	11.03g	17%
Cholesterol	30.88mg	10%
Sodium	315.13mg	13%
Potassium	77.41mg	2%
Total Carbs	35.22g	12%
Sugars	15.42g	62%
Dietary Fiber	0.62g	2%
Protein	4.26g	9%
Vitamin C	0.3mg	1%
Iron	0.8mg	4%
Calcium	30.8mg	3%

Amount Per 100 g
Calories	307.86 Kcal (1289 kJ)
Calories from fat	123.18 Kcal
		% Daily Value*
Total Fat	13.69g	17%
Cholesterol	38.34mg	10%
Sodium	391.18mg	13%
Potassium	96.09mg	2%
Total Carbs	43.72g	12%
Sugars	19.14g	62%
Dietary Fiber	0.76g	2%
Protein	5.28g	9%
Vitamin C	0.4mg	1%
Iron	1mg	4%
Calcium	38.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.