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    You are in: Home / Recipes / Pumpkin Pie With Gingersnap Crust Recipe
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    Pumpkin Pie With Gingersnap Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    0 mins

    1 hr

    dana13's Note:

    This is a lighter version of a traditional favorite. The gingersnap crust adds an unexpected warmth and spice.

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    Ingredients:

    Serves: 10

    Yield:

    pie

    Units: US | Metric

    Crust

    • 25 gingersnaps
    • 1 1/2 tablespoons trans-fat free margarine

    Filling

    Topping

    • 1 cup low-fat whipped cream

    Directions:

    1. 1
      Preheat oven to 375.
    2. 2
      Combine gingersnaps and margarine in food processor.
    3. 3
      Press into 8" pie plate, use the bottom of a glass to press crust in evenly and up sides.
    4. 4
      Bake 5-8 minutes, remove and let cool.
    5. 5
      Increase oven temperature to 425.
    6. 6
      In a large bowl, combine all filling ingredients and blend well.
    7. 7
      Pour into gingersnap crust.
    8. 8
      Bake at 425 for 15 minutes. Reduce heat to 350 and continue baking, do NOT take pie out.
    9. 9
      Bake for another 40 to 50 minutes or until knife inserted near center comes out clean.
    10. 10
      Cool, then refrigerate until ready to serve.
    11. 11
      Serve pie plain or with a dollop of fat free whipped cream.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Pie With Gingersnap Crust

    Serving Size: 1 (122 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 159.2
     
    Calories from Fat 17
    10%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.5 g
    2%
    Cholesterol 1.5 mg
    0%
    Sodium 175.6 mg
    7%
    Total Carbohydrate 31.0 g
    10%
    Dietary Fiber 0.6 g
    2%
    Sugars 18.5 g
    74%
    Protein 5.4 g
    10%

    The following items or measurements are not included:

    trans-fat free margarine

    low-fat whipped cream

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