Gingersnap Pumpkin Pie
Ingredients
1 3/4 cups gingersnap crumbs, finely crushed (about 43 cookies)
2 1/2 tablespoons butter, melted
2 tablespoons granulated sugar
1 1/2 cups pumpkin puree (fresh or canned)
3/4 cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 large egg whites
1 large egg
12 ounces evaporated skim milk
Preparation
1
Preheat oven to 325F.
2
Combine first 3 ingredients in a bowl; toss with a fork until moist.
3
Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325 F for 5 minutes; cool on a wire rack.
4
Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325 for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.
Tools
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Yield:
10.0 servings
Added:
Friday, December 10, 2010 - 1:02am
