Pumpkin Pie With Ginger Snap Crust
|Ginger snap crumbs||1 Cup (16 tbs)|
|Canned pumpkin||2 Cup (32 tbs) (For Topping:)|
|Cinnamon||1 1⁄2 Teaspoon (For Topping:)|
|Ginger||1⁄4 Teaspoon (For Topping:)|
|Nutmeg||1⁄2 Teaspoon (For Topping:)|
|Salt||1 Teaspoon (For Topping:)|
|Brown sugar||3⁄4 Cup (12 tbs) (For Topping:)|
|Milk||3⁄4 Cup (12 tbs) (For Topping:)|
Line bottom of 9-inch pie tin with mixture.
Arrange ginger snaps (whole) around inside edges.
Dissolve 2 tablespoons gelatine in 1/2 cup cold water.
Combine in top of double boiler.
Cook until mixture reaches boiling point.
Remove from heat.
Add gelatine and stir until dissolved.
Fold in 1 cup whipped cream and 1 teaspoon vanilla.
Pour into ginger snap crust.
Chill and serve with whipped cream.
Serving size: Complete recipe
Calories 2287 Calories from Fat 744
% Daily Value*
Total Fat 84 g128.8%
Saturated Fat 35.5 g177.6%
Trans Fat 0 g
Cholesterol 113.7 mg37.9%
Sodium 2861.9 mg119.2%
Total Carbohydrates 379 g126.3%
Dietary Fiber 18.7 g74.9%
Sugars 254.6 g
Protein 20 g39.1%
Vitamin A 1551.8% Vitamin C 35%
Calcium 56.8% Iron 42.2%
*Based on a 2000 Calorie diet