Gingered Pumpkin Pie

A gingersnap streusel topping adds crunch to traditional pumpkin pie. Refrigerated pie dough speeds preparation.

Yield: 8 servings (serving size: 1 wedge)

Ingredients

• 1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)
• 10  gingersnap cookies
• 2  tablespoons  sugar
• 1  tablespoon  all-purpose flour
• 2  tablespoons  chilled butter, cut into small pieces
• 3/4  cup  sugar
• 1 1/2  teaspoons  ground cinnamon
• 1/2  teaspoon  ground ginger
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground nutmeg
• 1  (15-ounce) can unsweetened pumpkin
• 1  (12-ounce) can evaporated fat-free milk
• 1  large egg
• 3  large egg whites

Preparation

Preheat oven to 350°.

Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.

Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.

Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.

Nutritional Information

Calories:

338 (31% from fat)

Fat:

11.5g (sat 5.1g,mono 4.7g,poly 1.1g)

Protein:

7.2g

Carbohydrate:

51.7g

Fiber:

2.6g

Cholesterol:

41mg

Iron:

1.2mg

Sodium:

340mg

Calcium:

157mg