Pumpkin-Pecan Pie with Gingersnap Crust

Recipe Source: Bernie’s Mom (Georgette) – Great Life Nov 2002
Yield: 8 slices

INGREDIENTS

Crust:
2 1/2 cups gingersnap cookies (about 25 2-inch diameter cookies)
2 tablespoons canola oil

Filling:
1 can (15 oz.) pumpkin puree or 2 cups fresh pumpkin puree
4 egg whites
1/2 cup vanilla soy milk or nonfat evaporated milk (not reconstituted)
1/3 cup maple syrup
1 tablespoon grated fresh ginger
1/2 teaspoon ground ginger
1/4 teaspoon salt

Topping:
1/4 cup toasted pecans, chopped
1/4 cup reserved gingersnap crumbs
8 pecan meats for garnish (optional)

PREPARATION

In blender jar or food processor bowl, process gingersnaps with oil to make fine crumbs.  Remove 1/4 cup of crumb mixture and set aside to use as topping.  Pour remaining crumb mixture into 8- to 9-inch deep-dish pie pan.  Pat mixture into bottom of pan and about halfway up sides.  Set aside.

In clean blender jar or food processor bowl, process until smooth:  pumpkin, egg whites, soy milk or evaporated milk, syrup, fresh and ground ginger, and salt.  Pour pumpkin mixture into crust.  Bake in 350-degree oven for about 50 minutes if using condensed milk.  If using soy milk, bake for 1 hour and 20 minutes in a glass or ceramic pie dish set on top of a baking pan or cookie sheet to absorb some of the heat and prevent the crust from overcooking.

Meanwhile, combine chopped pecans and reserved gingersnap crumbs in small bowl.  Halfway through the baking time, mound gingersnap-pecan mixture in center of pie.  Garnish with pecan halves (optional).  Continue baking until inserted knife comes out clean.

Tip: For the crispiest crust, serve the same day you bake the pie.

Nutritional Info (per portion):
216 cal
8.4 g total fat – 1.1 g sat fat
0 mg cholesterol
4.3 g protein
32 g carbs
256 mg sodium
2.4 g fiber

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