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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is a delicious, low fat pumpkin pie. The pumpkin is not too overpowering and is set off well by the gingersnap topping. Perfect for a cool fall evening! Ingredients:
7 1/2 ounces packages refrigerated pie dough |
10 gingersnap cookies |
2 tablespoons sugar |
1 tablespoon flour |
2 tablespoons chilled butter, cut into small pieces |
3/4 cup sugar |
1 1/2 teaspoons cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
3 large egg whites |
1 large egg |
1 (15 ounce) can unsweetened pumpkin |
1 (12 ounce) can fat-free evaporated milk |
Directions:
1. Preheat oven to 350 degrees.
2. Fit dough into a 10 inch pie plate, fold edges under and flute.
3. Freeze for 30 minutes.
4. Place cookies, 2 Tbsp sugar and flour in a food processor and process until ground.
5. Add butter, pulse until crumbly.
6. Combine 3/4 c sugar and remaining ingredients and pour into crust.
7. Bake at 350 for 35 minutes.
8. Sprinkle top with crumb mixture and bake for another 20 minutes or until center is set.
9. Cool on a wire rack.
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