Recipe - Pumpkin-Gingerbread Pie With Cider-Lemon Sauce

1/3 cup Dried currants
One fourth cup Chopped pitted dates
2 One half tablespoon Minced crystallized ginger
2 tablespoon Dark rum
1 teaspoon Vanilla extract
2 Egg whites
1 Egg
2/3 cup Firmly packed brown sugar
1/3 cup Molasses
2 cup Allpurpose flour
1 One half tablespoon Ground ginger
1 teaspoon Baking soda
Three fourths teaspoon Ground allspice
One half teaspoon Salt
One half teaspoon Ground nutmeg
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground cloves
1/8 teaspoon Pepper
1 cup Unsweetened canned pumpkin
2/3 cup Low fat buttermilk
2 tablespoon Vegetable oil
2 tablespoon Margarine, melted
Vegetable cooking spray
CiderLemon Sauce

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 wellblended. 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 rumdried fruit mixture.

Spoon batter into a 9 1/2inch quiche dish coated with cooking spray. Bake
at 375 degrees 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 CiderLemon Sauce. Yield: 10 servings (serving size: 1 wedge and about
2 tablespoons sauce)

Note: Crystallized ginger is available at large supermarkets and
specialtyfood stores, or it can be mailordered from: Penzey's Ltd., P.O.
Box 1448, Waukesha, WI 53187. Phone 414/5740277.

CALORIES 335 (17% from fat)i PROTEIN 5.3g, FAT 6.5g (sat 1.4g, mono 2.1g,
poly 2.3g); CARB 63.9g; FIBER 2.3g CHOL 22mg; IRON 3.1mg; SODIUM 339mg;
CALC 91mg

Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 146 Posted to
MCRecipe Digest V1 #544 by Terry and Kathleen Schuller
schuller@ix.netcom.com on Mar 27, 1997