Title: Pumpkin Pie with Gingersnap Crust
Categories: Pies, Bakery
Yield: 8 servings
-----crust-----
1 1/2 c Fine gingersnap cookie; crum
-bs
1/4 c Powdered sugar
6 tb Butter; melted
1/2 ts Ground cinnamon
-----filling-----
2 Eggs
1 (16-oz) can pumpkin
1/2 c Brown sugar
1/4 c Granulated sugar
1/4 ts Salt
1 ts Ground ginger
1 1/2 ts Ground cinnamon
1/4 ts Ground cloves
1 c Evaporated milk
1/3 c Milk
1. To prepare the crust: Prepare the crumbs in a food processor and
transfer to a bowl. With a fork, mix in the powdered sugar, butter and
cinnamon. Spray a 9-inch pie pan with a nonstick cooking spray and press
the crumb crust into the pan. Bake in a preheated 325-degree oven 5
minutes. Cool
10 minutes on a rack.
2. To prepare the filling: In a large bowl whisk the eggs lightly to break
up. Add the pumpkin, sugars, salt, ginger, cinnamon, cloves, evaporated
milk and milk. Mix well until smooth but do not overbeat.
3. Pour the filling into the crust and bake in a preheated 350-degree oven
about 45 minutes, or until set. Cool on a rack. Refrigerate the pie and
bring out of refrigeration 1 hour before serving. (Serve the pie with
whipped cream if desired.) Data per serving: Calories 260, Protein 4g, Fat
13g, Carbohydrates 33g, Sodium 220mg, Saturated fat 7g, Monounsaturated fat
5g, Polyunsaturated fat 1g, Cholesterol 74mg.
