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Categories:Viewed: 29 - Published at: 4 years ago
Ingredients
- 1 15-oz. can unsweetened pumpkin puree
- 1 14-oz. can fat-free sweetened condensed milk
- 4 large eggs
- 1 9-inch graham cracker piecrust
- 1/4 cup chopped candied ginger
Method
- Preheat oven to 350F.
- Whisk together pumpkin puree and sweetened condensed milk in large bowl.
- Whisk in eggs and pinch of salt.
- Pour filling into graham cracker crust and bake 30 minutes.
- Sprinkle chopped ginger on top and bake 25 to 30 minutes more, or until knife inserted in side of filling (not center), comes out clean.
- Cool, and refrigerate 3 hours, or overnight.
