Learn how to make Ginger-Spiced Pumpkin Pie, one of Rita's recipes for the holidays.

Ginger-Spiced Pumpkin Pie (for diabetes)


  • 1 cup finely crushed gingersnap cookies
  • ¼ cup butter-oil blend, melted
  • 2 large egg whites
  • ¾ cup packed light brown sugar
  • 1 (15-ounce) can solid-packed pumpkin
  • 1 cup canned evaporated skimmed or 2% milk
  • 1 teaspoon vanilla
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt


  1. Preheat oven to 350 degrees.
  2. Combine crushed cookies and margarine-butter blend in medium bowl. Mix well. Press mixture onto bottom and up sides of 9-inch glass plate. Refrigerate for 30 minutes.
  3. Beat egg whites and brown sugar in large bowl. Add pumpkin, milk, vanilla, cinnamon, ginger and salt. Mix well. Pour mixture into crust.
  4. Bake 60-70 minutes, or until center is set. Transfer pie to wire rack and cool 30 minutes. Makes 8 servings.