Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Gingersnap Pumpkin Pie


    Source of Recipe


    www

    1 3/4 cups gingersnap crumbs (about 43 cookies, finely crushed)
    2 1/2 tablespoons reduced-calorie stick margarine, melted
    2 tablespoons granulated sugar
    cooking spray
    1 1/2 cups fresh or canned pumpkin puree
    3/4 cup packed brown sugar
    1 tablespoon cornstarch
    1 teaspoon ground cinnamon
    1 teaspoon vanilla extract
    1/4 teaspoon salt
    1/4 teaspoon ground nutmeg
    2 large egg whites
    1 large egg
    1 (12-ounce) can evaporated skim milk

    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. Bake at 325 for 1 hour or until a knife inserted
    in center comes out clean. Cool on a wire rack.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |