Gingered Pumpkin Pie
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Gingered Pumpkin Pie
A low-calorie pumpkin pie and Erik's favorite.
Yield: 8 servings
-
1
refrigerated pie dough (7 ½ oz.)
- Filling:
- ¾
-
1
can (15 oz.) unsweetened pumpkins
-
1
can (12 oz.) fat-free evaporated milk
- 3
- 1
- 1 ½
- ½
- ¼
- ¼
- Topping:
- 10
- 2
- 1
-
2
Tbs. chilled butter (cut into small pieces)
Fit dough into a 10-inch pie plate. Freeze for 30 minutes.
Combine all ingredients to make filling and pour into pie crust.
Bake at 350 degrees for 55 minutes.
Meanwhile, place cookies, 2 Tbs. sugar, and flour in a food processor, and process until ground. Add butter and pulse until crumbly.
With 20 minutes of bake time left, sprinkle the topping mix over the entire pie and finish baking until center is set.
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