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Gingered Pumpkin Pie




Source of Recipe


Source: Cooking Light magazine


Recipe Introduction


A gingersnap streusel topping adds crunch to traditional pumpkin pie


List of Ingredients




1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

10 gingersnap cookies

2 tablespoons sugar

1 tablespoon all-purpose flour

2 tablespoons chilled butter, cut into small pieces

3/4 cup sugar

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 (15-ounce) can unsweetened pumpkin

1 (12-ounce) can evaporated fat-free milk

1 large egg

3 large egg whites



Recipe



Preheat oven to 350 degrees F.


Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.


Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.


Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350 degrees F 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.