Pumpkin pie is a deeply rooted tradition in many Latin American countries and the United States, especially during the fall season and Thanksgiving celebrations. Its origin dates back to the first American settlers, who took advantage of the abundance of native pumpkins to create a delicious and nutritious dessert. In various Latin American countries, this dessert may have different names or be presented with slight variations; for example, in Mexico it is sometimes called "pay de calabaza" or "spiced pumpkin pie." In countries like Argentina and Chile, it is also common to find versions that incorporate spices typical of the local cuisine, thus enhancing its flavor and aroma. Furthermore, it is an excellent way to enjoy the nutritional benefits of pumpkin, a vegetable rich in fiber, vitamins, and antioxidants.
How to Make Pumpkin Pie with Gingerbread Cookie Crust
Preheat the oven to 325 degrees Fahrenheit.
Combine the gingerbread cookie crumbs, reduced-calorie stick margarine, and granulated sugar in a bowl.
Stir with a fork until the mixture is moist.
Press this mixture into the bottom and sides of a 9-inch pie pan previously greased with cooking spray.
Bake the crust at 325 degrees for 5 minutes.
Let it cool on a wire rack.
In a separate bowl, combine the fresh pumpkin puree with brown sugar, cornstarch, cinnamon, vanilla extract, salt, nutmeg, egg whites, egg, and evaporated skim milk.
Pour this mixture into the prepared crust.
Bake at 325 degrees for 1 hour or until a knife inserted in the center comes out clean.
Finally, let the pie cool on a wire rack before unmolding and serving.
