Pumpkin Pie with Gingersnap Crust

-----crust----- 1 1/2 c Fine gingersnap cookie; crum

-bs 1/4 c Powdered sugar

6 tb Butter; melted

1/2 ts Ground cinnamon

-----filling----- 2 Eggs

1 (16-oz) can pumpkin

1/2 c Brown sugar

1/4 c Granulated sugar

1/4 ts Salt

1 ts Ground ginger

1 1/2 ts Ground cinnamon

1/4 ts Ground cloves

1 c Evaporated milk

1/3 c Milk

1. To prepare the crust: Prepare the crumbs in a food processor and

transfer to a bowl. With a fork, mix in the powdered sugar, butter and cinnamon. Spray a 9-inch pie pan with a nonstick cooking spray and press the crumb crust into the pan. Bake in a preheated 325-degree oven 5 minutes. Cool 10 minutes on a rack.

2. To prepare the filling: In a large bowl whisk the eggs lightly to break

up. Add the pumpkin, sugars, salt, ginger, cinnamon, cloves, evaporated milk and milk. Mix well until smooth but do not overbeat. 3. Pour the filling into the crust and bake in a preheated 350-degree oven

about 45 minutes, or until set. Cool on a rack. Refrigerate the pie and bring out of refrigeration 1 hour before serving. (Serve the pie with whipped cream if desired.) Data per serving: Calories 260, Protein 4g, Fat 13g, Carbohydrates 33g, Sodium 220mg, Saturated fat 7g, Monounsaturated fat

5g, Polyunsaturated fat 1g, Cholesterol 74mg.

-----