Pumpkin Gingerbread Pie

• 1 cup canned pumpkin
• 1/3 cup sugar
• 1 teaspoon pumpkin pie spice
• 1 slightly beaten egg
• 1/2 cup half-and-half or 1/2 cup light cream
• 1 (14 1/2 ounce) package gingerbread mix
• whipped cream (optional)

1. Preheat oven to 350 degrees.
2. Coat a 10-inch deep-dish pie plate or an 8x8x2-inch baking dish with cooking spray; set aside.
3. In small mixing bowl, combine pumpkin, sugar and pumpkin pie spice.
4. Add egg.
5. Beat lightly with a rotary beater or fork just until combined.
6. Gradually stir in half-and-half, mix well.
7. Prepare gingerbread mix according to package directions.
8. Pour batter into prepared pie plate or dish.
9. Lightly spoon pumpkin mixture over gingerbread batter; swirl gently using a table knife.
10. Bake for 50 minutes for pie plate or 60 minutes for baking dish or until a pick inserted in gingerbread portion comes out clean.
11. Cool slightly.
12. Serve warm or at room temperature with whipped cream, if desired.

pumpkin, sugar, pumpkin pie spice, egg, light cream, gingerbread mix, whipped cream

Taken from www.food.com/recipe/pumpkin-gingerbread-pie-209254 (may not work)