Pumpkin Gingerbread Pie

-Heather Jordan

Nonstick cooking spray
1 cup canned pumpkin
1/3 cup sugar
1 tsp. pumpkin pie spice
1 slightly beaten egg
½ cup half and half or light cream
1 14.5 oz. pkg. gingerbread mix
Whipped cream (optional)

Preheat oven to 350. Coat a 10 inch deep dish pie plate or an 8x8x2 inch baking dish with cooking spray; set aside. In a small mixing bowl combine pumpkin, sugar, and pumpkin pie spice. Add egg. Beat lightly with a rotary beater or fork just until combined. Gradually stir in half and half; mix well.

Prepare gingerbread mix according to package directions. Pour batter into prepared pie plate or dish. Lightly spoon pumpkin mixture over ginger bread batter; swirl gently using a table knife. Bake for 50 minutes for pie plate or 60 minutes for baking dish or until a pick inserted in gingerbread portion comes out clean. Cool slightly. Serve warm or at room temperature with whipped cream. Makes 8 servings.

-I am not a huge pumpkin pie fan, but the gingerbread makes this pie fabulous!