GINGERSNAP CRUST
Non-stick cooking spray
1 1/2 c Gingersnap crumbs
. about 18 cookies crushed
1/2 ts Cinnamon
1 lg Egg white; slightly beaten
FILLING
1 cn Pumpkin; 16oz *or*
. 2 cups pureed pumpkin
1/2 c Brown sugar; packed
1 tb Flour
1/2 ts Salt
1 1/2 ts Cinnamon
1/2 ts Nutmeg; grated
1/4 ts Ginger; grated
1/4 ts Ground allspice
1 1/3 c Milk
1 lg Egg; slightly beaten
2 lg Egg whites; slightly beaten
1 1/2 ts Vanilla extract
1/2 c Crystallized ginger; finely
. chopped
Fresh fruit for garnish
Preheat the oven to 350. 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 400.
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 **
From
Yields
8 Servings