Gingersnap Pumpkin Pie
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 3/4 cups gingersnap crumbs, finely crushed (about 43 cookies)
2 1/2 tablespoons butter, melted
2 tablespoons granulated sugar
cooking spray
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.