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Print this Recipe    Gingersnap Pumpkin Pie

Gingersnap Pumpkin Pie
Yields: 10 servings

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

Preheat oven to 325.

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.

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.


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3 of 9 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Easy to make, yummy to eat, December 2, 2004 - 08:58 AM
Reviewer: Kittopotamus from Decatur, GA
Very simple recipe; a basic pumpkin pie with an interesting twist on the crust. Pie bakes up smooth and velvety, and the crust nice and crispy-crunchy. Be sure to break up the gingersnaps into very fine crumbs; this ensures that they will adhere to each other and stick to the sides of the pan. Delicious!

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