Party Pumpkin Pie

This Party Pumpkin Pie offers a delightful twist on the classic holiday dessert by combining the warm spice of gingersnaps with the subtle sweetness of graham crackers in the crust. The filling is light yet rich, utilizing evaporated skim milk and egg whites to create a silky texture without heavy cream. Infused with cinnamon, nutmeg, and molasses, the flavor profile is deeply autumnal and comforting. It is an ideal centerpiece for Thanksgiving, Christmas, or any festive gathering where a sophisticated yet approachable dessert is desired.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 10

Calories: 155.2

Dietary: Diabetic, Vegan

Description

This Party Pumpkin Pie offers a delightful twist on the classic holiday dessert by combining the warm spice of gingersnaps with the subtle sweetness of graham crackers in the crust. The filling is light yet rich, utilizing evaporated skim milk and egg whites to create a silky texture without heavy cream. Infused with cinnamon, nutmeg, and molasses, the flavor profile is deeply autumnal and comforting. It is an ideal centerpiece for Thanksgiving, Christmas, or any festive gathering where a sophisticated yet approachable dessert is desired.

Directions

1
Preheat oven to 350 degrees Fahrenheit (177°C).
2
In a medium bowl, combine the gingersnap crumbs, graham cracker crumbs, and liquid margarine. Mix until the crumbs are evenly moistened.
3
Lightly coat a 10-inch pie pan with nonstick vegetable cooking spray.
4
Press the crumb mixture firmly and evenly into the bottom of the prepared pie pan.
5
Bake the crust for 7 minutes to partially set it.
6
Remove crust from oven and let it cool on a wire rack. Leave the oven on.
7
In a large mixing bowl, whisk together the whole egg and egg whites.
8
Add the pumpkin puree, sugar, molasses, ground cinnamon, nutmeg, and evaporated skim milk to the egg mixture.
9
Whisk vigorously until all ingredients are fully blended and smooth.
10
Pour the filling mixture into the partially baked, cooled pie crust.
11
Bake for 40 to 50 minutes, or until the center of the pie no longer jiggles when the pan is gently shaken.
12
Remove from oven and let the pie cool completely on a wire rack.
13
Carefully cut into 10 wedges and serve.

Nutrition Facts

Servings 10 servings

Amount Per Serving
Calories 155.2kcal

% Daily Value *
Total Fat 6.3g10%
Saturated Fat 2.0g10%
Cholesterol 14.4mg5%
Sodium 468.7mg20%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.0g0%
Sugars 0.3g
Protein 7.5g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/party-pumpkin-pie/