Pumpkin Pie

 

With the holidays getting close I thought it would be good to start adding holiday recipes to the blog.. Hope it helps ...

 

 

For The CRUST

1/2 c Gingersnap crumbs;
1/2 c Graham cracker crumbs;
2 tb Liquid margarine;
Vegetable cookin spray

For The FILLING

1 Egg
2 Egg whites;
16 oz (1 cn) pumpkin;
1/4 c Sugar;
2 tb Molasses; (blackstrap or -mild
1 ts Ground cinnamon;
1/2 ts Nutmeg;
12 oz Evaporated skim milk;

Heat oven to 350*

.
Mix the gingersnap and graham cracker
crumbs together with the margarine.

Light coat a nonstick 10" pie pan with
with nonstick spray.

Press crumb mixture into
bottom of pie pan and bake
for 7 minutes.

(Crust will be partially baked.)
Let cool on a wire rack.

Leave oven on.

PIE

Mix together all 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