Pumpkin Gingerbread Pie
From: Better Homes and GardensInstead of the classic, try this dessert for your Thanksgiving meal. The marbling is created by gingerbread mix swirled into the pumpkin.
Servings: 8 servings
Prep: 25 mins
Total: 1 hr 15 mins
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Ingredients
Nonstick cooking spray
1 cup canned pumpkin
1/3 cup sugar
1 tsp. pumpkin pie spice
1 slightly beaten egg
1/2 cup half-and-half or light cream
1 14.5-oz. pkg. gingerbread mix
1 Whipped cream (optional)
Directions
1. Preheat oven to 350 degrees F. Coat a 10-inch deep-dish pie plate or an 8x8x2-inch baking dish with cooking spray; set aside. In a small mixing bowl combine pumpkin, sugar, and pumpkin pie spice. Add egg. Beat lightly with a rotary beater or fork just until combined. Gradually stir in half-and-half; mix well.
2. Prepare gingerbread mix according to package directions. Pour batter into prepared pie plate or dish. Lightly spoon pumpkin mixture over gingerbread batter; swirl gently using a table knife. Bake for 50 minutes for pie plate or 60 minutes for baking dish or until a pick inserted in gingerbread portion comes out clean. Cool slightly. Serve warm or at room temperature with whipped cream. Makes 8 servings.
Nutrition Facts
Calories 304, Total Fat 10 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 58 mg, Sodium 364 mg, Carbohydrate 50 g, Total Sugar 33 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin C 3%, Calcium 8%, Iron 17%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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