Gingersnap Pumpkin Pie

Submitted by admin on Mon, 08/17/2009 - 22:25
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Summary

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Description

Gingersnap Pumpkin Pie

Ingredients

  • 1-3/4 cups gingersnap crumbs (about 43 cookies, finely crushed)

  • 2-1/2 tablespoons reduced-calorie stick margarine, melted

  • 2 tablespoons granulated sugar

  • Cooking spray

  • 1-1/2 cups fresh or canned pumpkin puree

  • 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

  • 1 (12-ounce) can evaporated skim milk

Instructions

1. Preheat oven to 325°.

2. Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325° for 5 minutes; cool on a wire rack.

3. 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.