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Vegetarian Times Issue: November 1, 2007 p.69
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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.
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Serves 8
Per SERVING:
| Calories | 266 |
| Protein | 8g |
| Total Fat | 5g |
| Saturated Fat | 2g |
| Carbs | 47g |
| Cholesterol | 0mg |
| Sodium | 141mg |
| Fiber | 2g |
| Sugar | 37g |
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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.