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Ingredientes
- ginger snap cookies, finely crushed
- 1/2 c. sugar
- 1/3 c. butter, melted
- 1 liter spiced eggnog
- 2-3 Tbsp. dark rum (optional)
- 1 large can pumpkin pie filling
Direcciones
- Mix together the first three ingredients and press into pie plate.
- Prepare pie filling following the directions on can, substituting eggnog for lowfat milk. The resulting mix should be well combined and fluffy. Pour into pie shell and bake as directed on pie filling can.
- Cold completely and chill.
- Serve with whipped topping or possibly whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 299 | |
| Calories from Fat 153 | 51% |
| Total Fat 17.4g | 22% |
| Saturated Fat 10.69g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 148mg | 6% |
| Potassium 91mg | 3% |
| Total Carbs 29.15g | 8% |
| Dietary Fiber 0.0g | 0% |
| Sugars 29.23g | 19% |
| Protein 3.17g | 5% |
