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Pumpkin Gingerbread Pie

Makes: 8 servings
Prep 25 mins Bake 350°F 50 mins
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)
  • 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 (g) 36,
  • Cobalamin (Vit. B12) (g) 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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