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Ginger Pumpkin Pie
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Description
I recently made 4 different pumpkin pies for taste testing. This was our 2nd favorite. Addapted from “Cooking Light” November 2011 issue.
Ingredients
- ¼ cups Packed Brown Sugar
- 1-½ Tablespoon Grated Peeled Fresh Ginger
- ½ teaspoons Ground Cinnamon
- ¼ teaspoons Salt
- ⅛ teaspoons Ground Allspice
- 2 whole Large Eggs
- 1-½ cup Pumpkin Puree Or 15 Oz. Canned Pumpkin
- 14 ounces, fluid Sweetened Condensed Milk (may Use Fat Free)
- 1 whole Pre-baked Pie Crust, Your Favorite
Preparation
Preheat oven to 375ºF.
In a large bowl, mix all ingredients (except crust) well. Pour into pie crust.
Set pie pan on a baking pan and place in the oven on the lowest oven rack. Bake for 40 minutes. A knife inserted into the center of the pie should come out clean. Allow to cool for 1 hour. Chill in the refrigerator for 2 hours. Enjoy!
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