Ginger-spiced pumpkin pie
Posted by moderndaygourmet on October 14, 2007
I made this pie last night and it was delicious. The recipe came from Weight Watchers and it’s only 2 points, yet it tastes just like any other pumpkin pie. This one is a keeper. It’s well worth making your own crust, by the way. There’s just no comparison in taste and flakiness to store bought crusts and making crust is super easy.
1 large egg
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
15 oz canned pumpkin
3/4 cup fat free evaporated milk
1 pie crust, unbaked
Preheat oven to 425. In a large bowl, lightly beat egg. Stir in sugar, salt, cinnamon, vanilla, ginger and nutmeg. Add pumpkin and evaporated milk. Stir until well combined and pour into pie shell.
Bake for 15 minutes. Reduce heat to 350 and bake until toothpick inserted into the center comes out clean, about 25 minutes. Cool 1 hour before serving.
This is delicious with whipped cream (or, if you want to continue the WW benefits, Cool Whip Lite is a fine substitute).