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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A jazzed up version of pumpkin pie yet simple to make! Ingredients:
1 cup canned pumpkin |
1/3 cup sugar |
1 teaspoon pumpkin pie spice |
1 slightly beaten egg |
1/2 cup half-and-half or 1/2 cup light cream |
1 (14 1/2 ounce) package gingerbread mix |
whipped cream (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Coat a 10-inch deep-dish pie plate or an 8x8x2-inch baking dish with cooking spray; set aside.
3. In small mixing bowl, combine pumpkin, sugar and pumpkin pie spice.
4. Add egg.
5. Beat lightly with a rotary beater or fork just until combined.
6. Gradually stir in half-and-half, mix well.
7. Prepare gingerbread mix according to package directions.
8. Pour batter into prepared pie plate or dish.
9. Lightly spoon pumpkin mixture over gingerbread batter; swirl gently using a table knife.
10. Bake for 50 minutes for pie plate or 60 minutes for baking dish or until a pick inserted in gingerbread portion comes out clean.
11. Cool slightly.
12. Serve warm or at room temperature with whipped cream, if desired.
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