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Candied Ginger Pumpkin Pie

The secret ingredient in this lightly spiced pie is sweetened condensed milk, which gives the filling a silky-smooth texture.

Ingredients: 

Ingredients: 

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1 15-oz. can unsweetened pumpkin puree
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1 14-oz. can fat-free sweetened condensed milk
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4 large eggs
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1 9-inch graham cracker piecrust
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¼ cup chopped candied ginger

Instructions: 

1. Preheat oven to 350°F. Whisk together pumpkin purée and sweetened condensed milk in large bowl. Whisk in eggs and pinch of salt. Pour filling into graham cracker crust and bake 30 minutes.

2. Sprinkle chopped ginger on top and bake 25 to 30 minutes more, or until knife inserted in side of filling (not center), comes out clean. Cool, and refrigerate 3 hours, or overnight.

Nutrition Information: 

Calories: 
266
Protein: 
8 g
Total Fat: 
5 g
Saturated Fat: 
2 g
Carbohydrates: 
47 g
Cholesterol: 
0 mg
Sodium: 
141 mg
Fiber: 
2 g
Sugar: 
37 g
Yield: 
Serves 8

Comments on this Recipe

I LOVE this pumpkin pie! I like pumpkin but not all the spices that usually go with it, so I never get to enjoy pumpkin pie when anyone else makes it. This recipe is excellent, especially if you're a ginger fan.

Not a fan. I was looking for a quick and easy recipe to get rid of some homemade pumpkin puree so maybe that is why it didn't work for me. I thought it was way too sweet and the crystallized ginger I used didn't add at all.

This is my absolute favorite pumpkin pie. We have been making for years, a family tradition.