Pumpkin, A Tasty Nutrition Powerhouse! [Gingersnap Pumpkin Pie Recipe]
With the changing of the leaves, all things Fall begin to materialize. One of my favorites, is pumpkin. Pumpkin muffins, cookies, cakes, coffees, fudge and the list goes on and on. Most of the items that use pumpkin are desserts, yet offer a host of healthy essentials!
1 Cup of Pumpkin delivers the following;
49 calories, 12 grams of carbohydrates, 3 grams of fiber, 37 mg of Calcium, 1.4 mg of Iron, 22 mg of Magnesium, 564 mg of Potassium, 1 mg Zinc, 12 mg Vitamin C, 1 mg Niacin, Selenium, Folate, Vitamin A, Vitamin E!!!
Gingersnap Pumpkin Pie
- 1 3/4 cups gingersnap cookie crumbs
- 1 teaspoon ground cinnamon
- 2 1/2 tablespoons butter, melted
- 1/4 teaspoon ground nutmeg
- 2 tablespoons white sugar
- 1/4 teaspoon salt
- 1 1/2 cups of canned pumpkin
- 1 teaspoon vanilla extract
- 3/4 cup packed brown sugar
- 2 eggs
- 1 tablespoon corn starch
- 1 (12 oz) can evaporated milk
- Preheat oven to 325 degrees.
- Combine cookie crumbs, white sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
- Combine pumpkin, brown sugar, cinnamon, corn starch, salt, nutmeg, vanilla, eggs, and milk. Blend with wire whisk until combined. Pour mixture into crust.
- Bake at 325 degrees for 1 hour. Let cool and refrigerate to chill.