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Candied Ginger Pumpkin Pie

Vegetarian Times Issue: November 1, 2007   p.69

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

Directions

  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.

Member Rating: 1111

ingredient list

Serves 8

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

Nutritional Information

Per SERVING:

Calories 266
Protein 8g
Total Fat 5g
Saturated Fat 2g
Carbs 47g
Choelsterol 0mg
Sodium 141mg
Fiber 2g
Sugar 37g
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