Granny's Gingersnap Pumpkin Pie
This is one of my favorite recipes for Libby's canned pumpkin, although you can opt to use fresh pumpkin instead. I used to help my Granny make this pie when I was a little kid, and I hope to make it with my kids one day. What makes it better than other pumpkin pie recipes is the crust...gingersnaps are delicious!
Notes
See this recipe and more in 55 Awesome Pumpkin Recipes.
Cooking Time1 hr
Ingredients
- 1 3/4 cup gingersnap crumbs (about 43 cookies, finely crushed)
- 2 1/2 tablespoons reduced-calorie stick margarine, melted
- 2 tablespoons granulated sugar
- cooking spray
- 1 1/2 cup fresh or canned pumpkin puree (such as Libby's)
- 3/4 cup packed brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 large egg whites
- 1 large egg
- 1 12-ounce can evaporated skim milk
Instructions
- Preheat oven to 325F degrees.
- Combine gingersnaps, margarine, and sugar in a bowl; toss with a fork until moist.
- Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
- Bake at 325F for 5 minutes; cool on a wire rack.
- Combine pumpkin and all remaining ingredients in a bowl.
- Pour into prepared crust.
- Bake at 325F for 1 hour or until a knife inserted in center comes out clean.
- Cool on a wire rack.
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