-GINGERSNAP CRUST-
Non-stick cooking spray 1/2 ts Cinnamon
1 1/2 c Gingersnap crumbs 1 lg Egg white; slightly beaten
. about 18 cookies crushed
FILLING
1 cn Pumpkin; 16oz *or* 1/4 ts Ground allspice
. 2 cups pureed pumpkin 1 1/3 c Milk
1/2 c Brown sugar; packed 1 lg Egg; slightly beaten
1 tb Flour 2 lg Egg whites; slightly beaten
1/2 ts Salt 1 1/2 ts Vanilla extract
1 1/2 ts Cinnamon 1/2 c Crystallized ginger; finely
1/2 ts Nutmeg; grated . chopped
1/4 ts Ginger; grated 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 **
Thanks is given to the passenger that left the magazine on the
airplane.
Yields
8 servings