Try this Gingered Pumpkin Pie (Cooking Light) recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350°. Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes. Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.
Combine ¾ cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.
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Serving Size: 1 Serving (504g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1141 | ||
Calories from Fat: 421 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.8g | 62 % | |
Saturated Fat 20.9g | 104 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 272.6mg | 84 % | |
Sodium 51035.9mg | 1760 % | |
Potassium 924.3mg | 24 % | |
Total Carbohydrate 154.3g | 45 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 147.8g | ||
Protein 28.8g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1141
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