Gingersnap Pumpkin Pie

Print
0 from 0 votes

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 <A href=http://www.culinarycafe.com/Spices_Herbs/Cinnamon.h

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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.