Dessert

The Great Pumpkin Pumpkin Pie w/Gingersnap Crust is for Dessert.

The Great Pumpkin Pumpkin Pie w/Gingersnap Crust takes 20 minutes to prepare.

The Great Pumpkin Pumpkin Pie w/Gingersnap Crust takes 60 minutes to cook.

The Great Pumpkin Pumpkin Pie w/Gingersnap Crust makes 8 servings.

The ingredients for The Great Pumpkin Pumpkin Pie w/Gingersnap Crust are:

Crust:
22 Gingersnaps, crushed into crumbs
1/4c. Brummer & Brown Yogurt Spread
1/8c. Splenda for Baking

Filling:
29oz. of Canned Plain Pumpkin
6tbsp. Splenda for Baking
8tsp. Spenda Brown Sugar
1tbsp. Pumpkin Pie Spice
0.5tsp. Salt
.75c. Whipping Cream
3 Large Eggs
1tsp. DaVinci's Sugar Free French Vanilla Syrup

Here is how you make The Great Pumpkin Pumpkin Pie w/Gingersnap Crust:

For Crust: 1. Thoroughly blend crumbs, butter and sugar.2. Press firmly on bottom and side of a 9" pie pan and chill.For Filling:1. While pie crust is chilling preheat oven to 375 degrees F.2. Stir together pumpkin and next 7 ingredients until blended. Add eggs and vanilla, stirring until blended3. Pour filling into piecrust.4. Bake for 50 to 60 minutes or until set in the center. 5. Cool completely on a wire rack.Makes 8 equal servings.Number of Servings: 8Recipe submitted by SparkPeople user OFF2SKINNYTOWN.

The nutritional information for The Great Pumpkin Pumpkin Pie w/Gingersnap Crust is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 324.6

• Total Fat: 14.9 g
• Cholesterol: 110.2 mg
• Sodium: 353.8 mg
• Total Carbs: 40.4 g
• Dietary Fiber: 3.5 g
• Protein: 5.0 g