Pumpkin-Gingerbread Pie With Cider-Lemon Sauce

Recipe Ingredients

1/3 cup	20g / 0.7oz	Dried currants
1/4 cup	36g / 1.3oz	Chopped pitted dates
2 1/2 tablespoons	37ml	Minced crystallized ginger
2 tablespoons	30ml	Dark rum
1 teaspoon	5ml	Vanilla extract
2		Egg whites
1		Egg
2/3 cup	106g / 3.7oz	Firmly packed brown sugar
1/3 cup	78ml	Molasses
2 cups	125g / 4.4oz	All-purpose flour
1 1/2 tablespoons	22ml	Ground ginger
1 teaspoon	5ml	Baking soda
3/4 teaspoon	3.8ml	Ground allspice
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground nutmeg
1/4 teaspoon	1.3ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground cloves
1/8 teaspoon	0.6ml	Pepper
1 cup	237ml	Unsweetened canned pumpkin
2/3 cup	157ml	Low fat buttermilk
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Margarine - melted
		Vegetable cooking spray
		Cider-lemon sauce

Recipe Instructions

Combine the currants, dates, crystallized ginger, rum, and vanilla extract in a small bowl, and let stand 30 minutes stirring occasionally.

Beat egg whites and egg at medium speed of a mixer until foamy. Gradually add the brown sugar, beating until well-blended. Add the molasses, and beat well.

Combine the flour, ground ginger, and next 7 ingredients (flour through pepper), and stir well. Combine pumpkin, buttermilk, oil, and melted margarine, and stir well. Add the flour mixture to egg mixture alternately with pumpkin mixture, beginning and ending with flour mixture; mix well after each addition. Fold in the rum-dried fruit mixture.

Spoon batter into a 9 1/2-inch quiche dish coated with cooking spray. Bake at 375F for 55 minutes or until a wooden pick inserted in the center comes out clean; let pie cool for 30 minutes on a wire rack. Serve warm with Cider-Lemon Sauce. Yield: 10 servings (serving size: 1 wedge and about 2 tablespoons sauce)

Note: Crystallized ginger is available at large supermarkets and specialty Food stores, or it can be mail-ordered from: Penzey's Ltd., P.O. Box 1448, Waukesha, WI 53187. Phone 414/574-0277.

Source:
Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 146

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