Pumpkin-Gingerbread Pie with Cider-Lemon Sauce

Ingredients

• 1 teaspoon baking soda 
• 0.7 cup firmly brown sugar packed
• 2.5 tablespoons crystallized ginger minced
• 2 tablespoons rum dark
• 0.3 cup dates pitted chopped
• 0.3 cup currants dried
• 1  eggs 
• 2  egg whites 
• 2 cups flour all-purpose
• 0.8 teaspoon ground allspice 
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 1.5 tablespoons ground ginger 
• 0.5 teaspoon ground nutmeg 
• 10 servings cider-lemon sauce 
• 0.7 cup buttermilk low-fat
• 2 tablespoons butter melted
• 0.3 cup blackstrap molasses 
• 0.1 teaspoon pepper 
• 1 cup pumpkin unsweetened canned
• 0.5 teaspoon salt 
• 1 teaspoon vanilla extract 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• oven
• wire rack
• blender

Directions

1. Combine the currants, dates, crystallized ginger, rum, and vanilla extract in a small bowl, and let stand 30 minutes, stirring occasionally.
2. Beat egg whites and egg at medium speed of a mixer until foamy. Gradually add the brown sugar, beating until well-blended.
3. Add the molasses, and beat well.
4. Combine the flour, ground ginger, and next 7 ingredients (flour through pepper), and stir well.
5. Combine pumpkin, buttermilk, oil, and melted margarine, and stir well.
6. 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 rum-dried fruit mixture.
7. Spoon batter into a 9 1/2-inch quiche dish coated with cooking spray.
8. Bake at 375 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.
9. Serve warm with Cider-Lemon Sauce.
10. Note: Crystallized ginger is available at large supermarkets and specialty food stores, or it can be mail-ordered from Penzey's Ltd., P.O. Box 1448, Waukesha, WI Phone 414/574-