Pumpkin Gingerbread Pie - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 350 degrees.
Coat a 10-inch deep-dish pie plate or an 8x8x2-inch baking dish with cooking spray; set aside.
In 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 gingerbread 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, if desired.