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Creamy Pumpkin Pie



1 non-stick cooking spray
1 1/2 cup gingersnap crumbs
1 . about 18 cookies crushed
1/2 tsp cinnamon
1 large egg white, slightly beaten


1 can pumpkin, 16oz *or*
1 . 2 cups pureed pumpkin
1/2 cup brown sugar, packed
1 tbsp flour
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg, grated
1/4 tsp ginger, grated
1/4 tsp ground allspice
1 1/3 cup milk
1 large egg, slightly beaten
2 large egg whites, slightly beaten
1 1/2 tsp vanilla extract
1/2 cup crystallized ginger, finely
1 . chopped
1 fresh fruit for garnish

Preheat the oven to 350ø. 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 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 **


Servings: 8



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