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Popular in Food

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.

4.0 by 12 people
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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 50 mins 350°F

Pumpkin Gingerbread Pie



  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 (Pumpkin Gingerbread Pie)

    Per serving:
  • 304 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 58 mg chol.,
  • 364 mg sodium,
  • 50 g carb.,
  • 2 g fiber,
  • 33 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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