Gingersnap Pumpkin Pie

Gingersnap Pumpkin Pie
Photo by www.myrecipes.com

Ingredients

  • 1 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups fresh or canned pumpkin puree
  • ¾ cup packed brown sugar
  • 1 tablespoon cornstarch
  • Cooking spray
  • + 7 more ingredients
    • 1 (12-ounce) can evaporated skim milk
    • 2 ½ tablespoons reduced-calorie stick margarine, melted
    • 2 large egg whites
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • 1 ¾ cups gingersnap crumbs (43 cookies, finely crushed)
    • 1 large egg

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...

View full recipe at My Recipes

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