Total Steps
4
Ingredients
14
Tools Needed
6
Ingredients
- 1.0 large egg
- 12.0 ounce evaporated skim milk
- 2.0 large egg whites
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1.0 teaspoon vanilla extract
- 1.0 teaspoon ground cinnamon
- 1.0 tablespoon cornstarch
- 0.75 cup packed brown sugar
- 1.5 cup pumpkin puree (fresh or canned)
- cooking spray
- 2.0 tablespoon granulated sugar
- 2.5 tablespoon butter, melted
- 1.75 cup gingersnap crumbs, finely crushed (about 43 cookies)
Instructions
1
Step 1
Preheat oven to 325°F.
2
Step 2
In a bowl, combine the granulated sugar, melted butter, and gingersnap crumbs; toss with a fork until moist.
3
Step 3
5 minutes
Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake for 5 minutes; then cool on a wire rack.
4
Step 4
1 hour
In another bowl, combine pumpkin puree with the remaining ingredients (egg, evaporated skim milk, egg whites, ground nutmeg, salt, vanilla extract, ground cinnamon, cornstarch, and packed brown sugar). Pour the pumpkin mixture into the prepared crust. Bake for 1 hour or until a knife inserted in the center comes out clean. Cool on a wire rack.
Tools & Equipment
oven
mixing bowls
fork
9-inch pie plate
wire rack
knife