---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pumpkin Pie with Gingersnap Crust
  Categories: Pies, Bakery
       Yield: 8 servings
  
            -----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.
  
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