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.

Pumpkin Gingerbread Pie + enlarge image
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12 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
25 mins
Bake:
50 mins 350°F
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Pumpkin Gingerbread Pie

Ingredients
 
Nonstick cooking spray
1
cup canned pumpkin
1/3
cup sugar
1
teaspoon pumpkin pie spice
1
slightly beaten egg
1/2
cup half-and-half or light cream
1
14 1/2 ounce package gingerbread mix
 
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

(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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