| 1 ¾ cups | gingersnap crumbs (43 cookies, finely crushed) |
| 2 ½ tablespoons | Salted butter, melted |
| 2 tablespoons | granulated sugar |
| Cooking spray | |
| 1 ½ cups | fresh pumpkin puree *make ahead, see recipe below |
| ¾ cup | packed brown sugar |
| 1 tablespoon | cornstarch |
| 1 teaspoon | ground cinnamon |
| 1 teaspoon | vanilla extract |
| ¼ teaspoon or 5-8 turns of nutmeg grinder | ground nutmeg |
| 2 | large egg whites |
| 1 | large egg |
| 1 | (12-ounce) can evaporated regular (or skim) milk |
| 1 | Whole sugar pumpkin, for pumpkin puree |
For fresh pumpkin puree:
- Preheat oven to 350°.
- On a cookie sheet lined with tin foil, place 1 whole sugar pumpkin, about 3 lbs.
- Roast a whole sugar pumpkin for 90 min in 350 degree oven.
- Let cool.
- Peel, sometimes carve, away skin. Cut in half. Discard pumpkin seeds and string.
- Put pulp of pumpkin in food processor or Cuisinart and puree.
- Store in refrigerator until ready to use.
For Gingersnap Pumpkin Pie:
- Preheat oven to 325°.
- 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 Kitchen Aid mixer.
- Pour into prepared crust.
- Bake at 325° for 1:15 hour or until a knife inserted in center comes out clean.
- Cool on a wire rack, refrigerate.
- Serve with fresh whipped cream.
An autumn classic!
Source: Adapted by Cooking Light Magazine – Oct. 97, p. 139
Original online version can be viewed here
