Pumpkin Gingerbread Pie

Instead of the classic, try this dessert for your Thanksgiving meal. The marbling is created by gingerbread mix swirled into the pumpkin.



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Ingredients
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    Nonstick cooking spray
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    1   cup 
    canned pumpkin
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    1/3  cup 
    sugar
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    1   teaspoon 
    pumpkin pie spice
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    1   
    slightly beaten egg
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    1/2  cup 
    half-and-half or light cream
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    1  14 1/2 ounce package 
    gingerbread mix
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    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 information
Per Serving: cal. (kcal) 304, Fat, total (g) 10, chol. (mg) 58, sat. fat (g) 3, carb. (g) 50, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 33, pro. (g) 5, vit. A (IU) 4762, vit. C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 36, Cobalamin (Vit. B12) (g) 0, sodium (mg) 364, Potassium (mg) 276, calcium (mg) 81, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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