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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Pumpkin Gingerbread Pie
- 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 1/2ounce packagegingerbread mix
- Whipped cream (optional)
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.
- Servings Per Recipe 8,
- 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 (µg) 36,
- Cobalamin (Vit. B12) (µg) 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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