ONA Recipe Box -- Gingersnap Pumpkin Pie

The gingersnap crust complements the spicy pumpkin filling, and it's easy if you're timid about making pastry.

Serves 10    Back to ONA Recipe Page

Ingredients

1 3/4 cups gingersnap crumbs (about 43 cookies, finely crushed)
2 1/2 tablespoons reduced-calorie stick margarine, melted
2 tablespoons 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

Preparation Instructions

Preheat oven to 325 degrees. Combine gingersnap crumbs, margarine and sugar 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 degrees for 5 minutes; cool on a wire rack. Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325 degrees for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.

Nutritional Analysis

Per Serving: Calories 295 Protein 6.6g Fat 8.2g Carbohydrates 50g Fiber 0.6g Sodium 195mg Calories from fat 74