Ginger Pumpkin Pie
GINGER PUMPKIN PIE
2 c crushed gingersnap cookies
2� T margarine or butter, melted
2 T granulated sugar
Cooking spray
1� c canned pumpkin puree
� c packed brown sugar
1 T cornstarch
1 tsp cinnamon
1 tsp vanilla extract
� tsp salt
� tsp nutmeg
3 large eggs
1 (12-ounce) can evaporated skim milk
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.
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