Recipe courtesy of Andy King
Recipe courtesy of Andy King
Watch how to make this recipe.
Creamy Ginger Pumpkin Pie
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- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 298
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 8 g
- Sugar
- 20 g
- Protein
- 4 g
- Cholesterol
- 46 mg
- Sodium
- 338 mg
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 298
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 8 g
- Sugar
- 20 g
- Protein
- 4 g
- Cholesterol
- 46 mg
- Sodium
- 338 mg
Ingredients
Directions
- Preheat oven to 425 degrees. Follow mixing directions as instructed on the can of pumpkin pie mix. Blend in 3/4 Cool Whip in lieu of milk and fold in ginger. Puree in the blender and pour into graham cracker crust. Bake for 15 minutes. Reduce the temperature to 350 degrees, and bake for an additional 40-50 minutes. Let cool and garnish with Cool Whip and/or pumpkin seeds.
