Gingered Pumpkin Pie

Name: Gingered Pumpkin Pie
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

14 ingredients

9 steps

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.