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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A gingersnap streusel topping adds crunch to traditional pumpkin pie. Refrigerated pie dough speeds preparation. Ingredients:
1/2 (15-ounce) package refrigerated pie dough (such as pillsbury) |
10 gingersnap cookies |
2 tablespoons sugar |
1 tablespoon all-purpose flour |
2 tablespoons chilled butter, cut into small pieces |
3/4 cup sugar |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1 (15-ounce) can unsweetened pumpkin |
1 (12-ounce) can evaporated fat-free milk |
1 large egg |
3 large egg whites |
Directions:
1. Preheat oven to 350°.
2. Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.
3. Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.
4. Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.
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