Ginger-Chocolate Crunch Pumpkin Pie
Preheat oven to 350 degrees F. Lightly grease a 1-1/2-quart souffle dish, 8-inch springform pan, or 8 4-ounce ramekins; set aside. For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour into prepared dish, pan, or ramekins. If using a springform pan, place on a foil-lined baking sheet. If using ramekins, place in a 15x10x1-inch baking pan.Advertisement
Bake for 45 to 50 minutes for dish or pan or 30 to 35 minutes for ramekins or until center appears set when gently shaken. Cool 1 hour on a wire rack. Cover and chill at least 2 hours or up to 24 hours before serving.
Just before serving, preheat oven to 350 degrees F. Evenly top the chilled pumpkin mixture with crumbled gingersnaps. Then top evenly with chocolate and ginger.
Bake, uncovered, for 4 to 6 minutes or just until chocolate is softened slightly. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut into wedges to serve. If using souffle dish, spoon pumpkin out of the dish onto serving plates.
Tips: For a sugar substitute, choose from Splenda(R) Granular or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar. PER SERVING WITH SUBSTITUTE: 112 calories, 5 g protein, 22 g carbohydrate, 4 g total fat, 1 mg cholesterol, 2 g sat. fat, 2 g fiber. Exchanges: 1.5 other carb 1.5 carb choices.
You can substitute 2 eggs, lightly beaten, for 1/2 cup refrigerated egg product.
2 other carb