Pumpkin-Gingerbread Pie with Cider-Lemon Sauce
| Yield: | 1 Servings |
| Categories: | Pastries |
| 1/3 | c | Dried currants |
| 1/4 | c | Chopped pitted dates |
| 2 1/2 | tb | Minced crystallized ginger |
| 2 | tb | Dark rum |
| 1 | ts | Vanilla extract |
| 2 | Egg whites | |
| 1 | Egg | |
| 2/3 | c | Firmly packed brown sugar |
| 1/3 | c | Molasses |
| 2 | c | All-purpose flour |
| 1 1/2 | tb | Ground ginger |
| 1 | ts | Baking soda |
| 3/4 | ts | Ground allspice |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground nutmeg |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground cloves |
| 1/8 | ts | Pepper |
| 1 | c | Unsweetened canned pumpkin |
| 2/3 | c | Low fat buttermilk |
| 2 | tb | Vegetable oil |
| 2 | tb | Margarine, melted |
| Vegetable cooking spray | ||
| Cider-Lemon Sauce |
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