the go to pumpkin pie
This year, she told me she was making Libby's- from a can. I explained that my pie really wasn't hard, and she should do it. Without being there to make it, she wanted to reduce some of the cooking so fair enough. Needless to say I was happy to hear she ended up making this pie after all. Good job, Mom.
Recipe, thanks to Cooking Light
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- 10 gingersnap cookies
- 2 tablespoons sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons chilled butter, cut into small pieces
- 3/4 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 (15-ounce) can unsweetened pumpkin
- 1 (12-ounce) can evaporated fat-free milk
- 1 large egg
- 3 large egg whites
Preheat oven to 350°.
Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.
Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.
Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.