Gingersnap Pumpkin Pie
Gingersnap Pumpkin Pie
Gingersnap Pumpkin Pie
Ingredients
- 1 12-ounce can evaporated skim milk
- 1 large egg
- 2 large egg whites
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
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.
