2 c crushed gingersnap cookies
2½ T margarine or butter, melted
2 T granulated sugar
1½ c canned pumpkin puree
¾ c packed brown sugar
1 T cornstarch
1 tsp cinnamon
1 tsp vanilla extract
¼ tsp salt
¼ tsp nutmeg
3 large eggs
1 (12-ounce) can evaporated skim milk
Combine first 3 ingredients 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 325° for 5 minutes; cool on a wire rack.
Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325° for 1 hour or until a knife inserted in center comes out clean.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.