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Candied Ginger Pumpkin Pie

Recipe #275779 | 1½ hours | 20 min prep | SERVES 8 , 1 pie (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Vino Girl

From Vegetarian Times, November/December 2007.

Posted on: Jan 3, 2008

Print Recipe

Ingredients

  • 1 (15 ounce) can unsweetened pumpkin puree
  • 1 (14 ounce) can fat-free sweetened condensed milk
  • 4 egg
  • salt, pinch
  • 1 (9 inch)  graham cracker pie crust
  • 1/4 cup chopped candied ginger

    • Directions

    1. 1
      Preheat oven to 350°F.
    2. 2
      Whisk together pumpkin puree and sweetened condensed milk.
    3. 3
      Whisk eggs and a pinch of salt into pumpkin mixture.
    4. 4
      Pour filling into graham cracker crust and bake for 30 minutes.
    5. 5
      Sprinkle ginger on top and bake 25-30 minutes more, or until knife inserted in side of filling (NOT center) comes out clean.
    6. 6
      Cool and refrigerate at least 3 hours.

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    Nutrition Facts

    Serving Size 1 (243g)

    Recipe makes 8 servings

    The following items or measurements are not included below:

    1/4 cup candied ginger

    Calories 198
    Calories from Fat 89 (45%)
    Amount Per Serving %DV
    Total Fat 10.0g 15%
    Saturated Fat 2.4g 11%
    Monounsaturated Fat 4.4g
    Polyunsaturated Fat 2.4g
    Trans Fat 0.0g
    Cholesterol 105mg 35%
    Sodium 206mg 8%
    Potassium 241mg 6%
    Total Carbohydrate 23.1g 7%
    Dietary Fiber 0.7g 2%
    Sugars 12.4g
    Protein 4.9g 9%
    Vitamin A 4324mcg 86%
    Vitamin B6 0.1mg 4%
    Vitamin B12 0.3mcg 5%
    Vitamin C 4mg 8%
    Vitamin E 2mcg 6%
    Calcium 30mg 3%
    Iron 1mg 8%

    detailed view...

    how is this calculated?

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