Pumpkin Pie

Ingredients

• 1 ¾ cups gingersnap crumbs
• (43 cookies, finely crushed)
• 2 ½ tbsp. margarine or butter, melted
• 2 tbs. granulated sugar
• 1 ½ cups fresh or canned pumpkin purée *
• 1 egg
• 2 egg whites
• ¾ cup packed brown sugar
• 1 tbs. cornstarch
• 1 tsp. ground cinnamon
• 1 tsp. vanilla extract
• ¼ tsp. ground nutmeg
• 1 can (12 ounce) evaporated skim milk
• Cooking spray

Preparation

1. Preheat oven to 325°.

2. Combine first 3 ingredients in a bowl; toss with 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.

3. Combine pumpkin & remaining ingredients in a bowl. Pour into crust. Bake at 325° for 1 hour. Cool. Makes 10 servings.

* To prepare pumpkin purée, bake pumpkin in the oven at 350° for 90 minutes. Cool. Remove peel and seeds then purée the pulp.