I’m a fan of both gingerbread and pumpkin pie, so when I learned about this combination, I couldn’t wait to try it. I made a few changes to reduce the calories and cholesterol and was pleased that none of them affected the flavor. It’s wonderful!
In a medium sized bowl, stir together until well mixed:
1 cup canned pumpkin (not pumpkin pie filling)
1/3 cup sugar
2 egg whites
½ cup milk, preferably fat-free
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
Pour filling over the center of the gingerbread, being careful not to pour it all the way to the edges. (You’re trying to make a crust.)
Swirl the filling into the gingerbread, if desired. (I prefer to keep the filling separate, but you might like the swirled effect.)
Bake at 350 degrees for 40 minutes or until the filling is set.
Cool thoroughly, then refrigerate.
Makes 8 to 10 servings.