Judy’s own Gingersnap Pumpkin Pie

 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:

  1. Preheat oven to 350°.
  2. On a cookie sheet lined with tin foil, place 1 whole sugar pumpkin, about 3 lbs.
  3. Roast a whole sugar pumpkin for 90 min in 350 degree oven. 
  4. Let cool. 
  5. Peel, sometimes carve, away skin.  Cut in half.  Discard pumpkin seeds and string. 
  6. Put pulp of pumpkin in food processor or Cuisinart and puree. 
  7. Store in refrigerator until ready to use.

For Gingersnap Pumpkin Pie:

  1. Preheat oven to 325°.
  2. Combine first 3 ingredients in a bowl; toss with a fork until moist.
  3. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
  4. Bake at 325° for 5 minutes; cool on a wire rack.
  5. Combine pumpkin and remaining ingredients in a Kitchen Aid mixer.
  6. Pour into prepared crust.
  7. Bake at 325° for 1:15 hour or until a knife inserted in center comes out clean.
  8. Cool on a wire rack, refrigerate. 
  9. Serve with fresh whipped cream.
An autumn classic!

An autumn classic!

Source: Adapted by Cooking Light Magazine – Oct. 97, p. 139
Original online version can be viewed here

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