Gluten-Free Gingered Pumpkin Pie
Active Time: 20 minutes
Total Time: 1 hour 30 minutes plus cooling and chilling • Serves: 8
2 Schnucks large eggs
1 can (15 ounces) 100% pure pumpkin
3/4 cup Schnucks half-and-half
4 tablespoons Schnucks unsalted butter, melted
1 teaspoon McCormick® pure vanilla extract
1/2 cup packed C&H® light brown sugar
1-1/2 teaspoons McCormick® pumpkin pie spice
1/4 teaspoon salt
2 tablespoons finely chopped McCormick® crystallized ginger
1 (7.5-ounce) frozen gluten-free pie crust
1. Place large rimmed baking pan in oven; preheat oven to 350°F.
2. In large bowl, with whisk, beat eggs; add pumpkin, half-and-half, butter and vanilla and whisk until well blended. Add sugar, pumpkin pie spice and salt; whisk until well blended. Sprinkle ginger into mixture and blend. Pour pumpkin mixture into pie crust. Place pie pan onto preheated rimmed baking pan; shield pie crust edges with foil strips or pie crust shield to prevent overbrowning, if desired.
3. Bake pie 1 hour 10 minutes to 1 hour 20 minutes or until wooden pick inserted in center comes out clean. Cool pie completely on wire rack. Cover and refrigerate at least 2 hours or up to overnight before serving.
Each serving: about 269 calories, 14 g total fat (9 g saturated), 94 mg cholesterol, 306 mg sodium, 32 g carbohydrate, 2 g fiber, 19 g sugars, 4 g protein
Serve pie topped with whipped cream, pecans and/or finely chopped crystallized ginger.