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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Born-Again Pumpkin Pie

Makes: 8 servings
Born-Again Pumpkin Pie
  • 1/4  cup  crushed gingersnaps
  • 1/2  cup  crushed graham crackers
  • 1  tablespoon  sugar
  • 1  tablespoon  flour
  • 3  tablespoons  margarine, melted
  • 1 16  ounce can  pumpkin
  • 1/2  cup  dark brown sugar, packed
  • 1  teaspoon  ground cinnamon
  • 1/2  teaspoon  ground ginger
  • 1/4  teaspoon  ground nutmeg
  • 3/4  cup  refrigerated or frozen egg product, thawed
  • 1  cup  evaporated skim milk

1. In a 9-inch pie plate, combine gingersnap and graham cracker crumbs, sugar, and flour; drizzle with melted margarine and mix with a fork. Using your fingers, pat crumbs to cover the bottom and sides of the pan. Chill about 1 hour or until firm.

2. In a mixing bowl combine pumpkin, brown sugar, cinnamon, ginger, and nutmeg. Blend in egg product with a rotary beater or fork. Gradually stir in evaporated milk. Pour in prepared pie shell. Cover edge of pie with foil. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake for 10 to 15 minutes or until center appears set when shaken. Cool on wire rack; cover and chill to store. Makes 8 servings.

Nutrition Facts (Born-Again Pumpkin Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 222,
  • Fat, total (g) 7,
  • chol. (mg) 1,
  • sat. fat (g) 1,
  • carb. (g) 34,
  • fiber (g) 2,
  • pro. (g) 7,
  • vit. A (IU) 6754,
  • vit. C (mg) 2,
  • sodium (mg) 233,
  • calcium (mg) 121,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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