LOCATION: Recipes >> Pumpkin Pie >> Gingersnap Pumpkin Pie
|
 |
|
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
Taste:  |
Ease of Prep: |
Appearance:  |
Write an ON-LINE REVIEW and share your thoughts with others.
3 of 8 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!
Was this review helpful to you?
Yes
No
|
|
