Ginger Pumpkin Pie Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Unbaked pie shell9 Inch (Use 1/2 Recipe Basic Pie Dough)
 Firmly packed brown sugar1⁄2 Cup (8 tbs)
 Ground cinnamon1 Teaspoon
 Ground ginger1 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Ground cloves1 Pinch
 Pumpkin puree16 Ounce (1 Can)
 Evaporated skim milk1 1⁄4 Cup (20 tbs)
 Egg whites3 Large

Nutrition Facts

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

Directions

Preheat oven to 350° F.
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.
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