Post by chief_cook2 on Nov 12, 2002 20:58:58 GMT -6
Yield: 1 - 10" pie
1/2 cup gingersnap crumbs
1/2 cup graham cracker crumbs
2 Tbsp liquid margarine
vegetable cooking spray
1 egg
2 egg whites
16 oz canned pumpkin
1/4 cup sugar
2 Tbsp molasses
1 tsp ground cinnamon
1/2 tsp nutmeg
12 oz evaporated skim milk
Heat oven to 350 degrees. Mix the gingersnap and graham cracker
crumbs together with the margarine. Light coat a nonstick 10" pie
pan with nonstick spray. Press crumb mixture into bottom of pie
pan and bake for 7 minutes.
Whisk together all pie ingredients until well blended. Pour mixture
into the partially baked pie crust. Bake for 40 to 50 minutes more,
or until center of pie does not jiggle when you put on oven mitt
and gently shake the pan. Let pie cool on a wire rack. Carefully
cut 10 wedges and serve.
1/2 cup gingersnap crumbs
1/2 cup graham cracker crumbs
2 Tbsp liquid margarine
vegetable cooking spray
1 egg
2 egg whites
16 oz canned pumpkin
1/4 cup sugar
2 Tbsp molasses
1 tsp ground cinnamon
1/2 tsp nutmeg
12 oz evaporated skim milk
Heat oven to 350 degrees. Mix the gingersnap and graham cracker
crumbs together with the margarine. Light coat a nonstick 10" pie
pan with nonstick spray. Press crumb mixture into bottom of pie
pan and bake for 7 minutes.
Whisk together all pie ingredients until well blended. Pour mixture
into the partially baked pie crust. Bake for 40 to 50 minutes more,
or until center of pie does not jiggle when you put on oven mitt
and gently shake the pan. Let pie cool on a wire rack. Carefully
cut 10 wedges and serve.