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Ginger Pumpkin Pie Recipe
|Unbaked pie shell||9 Inch (Use 1/2 Recipe Basic Pie Dough)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground cloves||1 Pinch|
|Pumpkin puree||16 Ounce (1 Can)|
|Evaporated skim milk||1 1⁄4 Cup (20 tbs)|
|Egg whites||3 Large|
Serving size: Complete recipe
Calories 1067 Calories from Fat 82
% Daily Value*
Total Fat 9 g14.2%
Saturated Fat 3.7 g18.6%
Trans Fat 0 g
Cholesterol 68 mg
Sodium 766.3 mg31.9%
Total Carbohydrates 216 g72%
Dietary Fiber 17.4 g69.6%
Sugars 171.2 g
Protein 39 g77.7%
Vitamin A 1435.3% Vitamin C 33.6%
Calcium 119% Iron 47.4%
*Based on a 2000 Calorie diet
Bake pie crust until lightly browned, about 10 minutes.
Remove from oven and let cool to room temperature.
Preheat oven to 450° F.
In a large bowl, beat all filling ingredients until no lumps remain.
Pour into pie shell and bake 10 minutes.
Reduce heat to 325° F and bake 50 minutes more, or until a knife inserted in the center comes out clean.