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Gingered Pumpkin Pie -- w

Source of Recipe

The Best of Cooking Light 3
Gingered Pumpkin Pie -w
Plan ahead…crust needs to freeze for 30 minutes.
Serves: 8


1/2 15-oz. pkg refrigerated pie dough (such as Pillsbury)
10 gingersnaps
2 T. sugar
1 T. flour
2 T. chilled stick margarine, cut into small pieces
3/4 c. sugar
1-1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 15-oz. can pumpkin
1 12-oz. can evaporated fat-free milk
1 large egg
3 large egg whites

Preheat oven to 350º. Roll dough into a 12-in. circle, fit into a 10-in. deep dish pie plate. Fold edges under, flute. Freeze 30 minutes.

Place cookies, 2 T. sugar and flour in food processor; process until cookies are ground. Add margarine and pulse until crumbly.

Combine 3/4 c. sugar and remaining ingredients, pour into prepared crust. Bake at 350º for 35 minutes. Sprinkle crumb mixture over pie, bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.

One wedge equals: 338 calories…11.5 gm fat (5.1 gm saturated)…7.2 gm protein…51.7 gm carbohydrate…2.6 gm fiber…41 mg cholesterol…340 mg sodium ++++ WWP: 7