Creamy pumpkin pie

8 servings

Ingredients

Quantity Ingredient
Non-stick cooking spray
1½ cup Gingersnap crumbs
. about 18 cookies crushed
1 can Pumpkin; 16oz *or*
. 2 cups pureed pumpkin
½ cup Brown sugar; packed
1 tablespoon Flour
½ teaspoon Salt
1½ teaspoon Cinnamon
½ teaspoon Nutmeg; grated
¼ teaspoon Ginger; grated
½ teaspoon Cinnamon
1 large Egg white; slightly beaten
¼ teaspoon Ground allspice
1⅓ cup Milk
1 large Egg; slightly beaten
2 larges Egg whites; slightly beaten
1½ teaspoon Vanilla extract
½ cup Crystallized ginger; finely
. chopped
Fresh fruit for garnish

Directions

GINGERSNAP CRUST

FILLING

Preheat the oven to 350ø. Spray a 9-in pie plate with non-stick cooking spray. Set aside.

Mix cookie crumbs with the cinnamon and about 2 Tbsp of the egg white in a small bowl, crumbling the mixture together with your fingers until crumbs are moistened but not soggy or sticky (add a few more drops of egg white if needed). Turn the mixture into the prepared pie plate, then press it into the bottom and up the sides of the plate.

Bake the crust for 8 minutes, then raise the oven temperature to 400ø.

While the crust bakes, whisk all of the filling ingredients together in a large mixing bowl. To avoid spills, pour the mixture into the crust while still on the oven shelf.

Bake 45 minutes, or until the filling is set but still slightly wobbly in the center. Remove from oven and sprinkle with crystallized ginger, if using. Cool pie to room temperature. Garnish with fresh fruit, if you like. Makes 8 servings.

* Approximate nutritional analysis: 200 calories per serving; 6g protein; 37g carbohydrate; 4g fat ( 17% of calories); 1g fiber; 28mg cholesterol; 372mg sodium; 70% of the Daily Value for vitamin A.

** American Health -- November 1995 ** Thanks is given to the passenger that left the magazine on the airplane.

Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 12-12-95

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