Pumpkin Gingerbread Pie

Submitted by CookingONTheSide

"A jazzed up version of pumpkin pie yet simple to make!"

 

• Ready In: 1hr 15mins
• Ingredients: 7
• Serves: 8

ingredients

• 1 cup canned pumpkin
• 1⁄3 cup sugar
• 1 teaspoon pumpkin pie spice
• 1 slightly beaten egg
• 1⁄2 cup half-and-half or 1/2 cup light cream
• 1 (14 1/2 ounce) package gingerbread mix
• whipped cream (optional)

directions

1. Preheat oven to 350 degrees.
2. Coat a 10-inch deep-dish pie plate or an 8x8x2-inch baking dish with cooking spray; set aside.
3. In small mixing bowl, combine pumpkin, sugar and pumpkin pie spice.
4. Add egg.
5. Beat lightly with a rotary beater or fork just until combined.
6. Gradually stir in half-and-half, mix well.
7. Prepare gingerbread mix according to package directions.
8. Pour batter into prepared pie plate or dish.
9. Lightly spoon pumpkin mixture over gingerbread batter; swirl gently using a table knife.
10. Bake for 50 minutes for pie plate or 60 minutes for baking dish or until a pick inserted in gingerbread portion comes out clean.
11. Cool slightly.
12. Serve warm or at room temperature with whipped cream, if desired.

Reviews

[Tricia Foley]

We enjoyed this recipe here. The only thing I didn't care too much for was the texture turned out a little dry. I am not sure if it was something I did. It did not seem to be over baked though. The taste was wonderful however, I served it warm with whipped topping.