PUMPKIN PIE WITH FRESH GINGER AND NUTMEG

Pumpkin Pie With Fresh Ginger and Nutmeg image

Provided by Marian Burros

Categories dessert

Time 55m

Yield 8 servings

Number Of Ingredients 11

Previous Next

Ingredients

1 graham-cracker crust (see recipe)
3/4 cup packed dark brown sugar
1 1/2 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon coarsely grated ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups solid-packed canned pumpkin
1 1/3 cups 2 percent-fat milk
1 egg plus 3 egg whites
2 1/2 teaspoons vanilla extract

Steps:

Preheat oven to 375 degrees.
In a food processor combine brown and granulated sugar, cinnamon, ginger, nutmeg and salt. Process for two minutes.
Add pumpkin, milk, egg, egg whites and vanilla. Pulse until mixed; then, process continuously for 30 seconds longer. Spoon into baked crust. Cover edge of crust with strips of aluminum foil to prevent burning. Bake on middle oven rack for 50 to 60 minutes, until filling is set in center when pie plate is jiggled. Transfer to wire rack, and let cool completely. Serve at room temperature or lightly chilled.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 231 milligrams, Sugar 31 grams, TransFat 0 grams