Recipe - Creamy Pumpkin Pie

GINGERSNAP CRUST
Nonstick cooking spray
1 One half cup Gingersnap crumbs
. about 18 cookies crushed
One half teaspoon Cinnamon
1 lg Egg white; slightly beaten

FILLING
1 cn Pumpkin; 16oz *or*
. 2 cups pureed pumpkin
One half cup Brown sugar; packed
1 tablespoon Flour
One half teaspoon Salt
1 One half teaspoon Cinnamon
One half teaspoon Nutmeg; grated
One fourth teaspoon Ginger; grated
One fourth teaspoon Ground allspice
1 1/3 cup Milk
1 lg Egg; slightly beaten
2 lg Egg whites; slightly beaten
1 One half teaspoon Vanilla extract
One half cup Crystallized ginger; finely
. chopped
Fresh fruit for garnish

Preheat the oven to 350ø. Spray a 9in pie plate with nonstick 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 **

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini