Candied Ginger Pumpkin Pie
Created by The MDM Team, Saturday, December 8, 2007
Candy is dandy. So it only makes sense that this candied ginger pumpkin pie would be simply divine. Ready yourself for a slice of heaven.
1 15-oz. can unsweetened pumpkin puree
1 14-oz. can fat-free sweetened condensed milk
4 large eggs
1 9-inch graham cracker pie crust
1/2 tsp. pumpkin pie spice
pinch of salt
1/3 cup chopped candied ginger
Preheat oven to 350 degrees F. In large bowl, whisk together pumpkin puree and sweetened condensed milk. Whisk in eggs, salt, and pumpkin pie spice. Pour filling into graham cracker crust and bake 30 minutes. Sprinkle chopped ginger on top and bake 25 to 30 minutes more, or until knife inserted in side of filling (not center), comes out clean. Cool and refrigerate 3 hours, or overnight.