Ginger Spiced Pumpkin Pie

By ngaldi

Ingredients

• 1 cup finely crushed gingersnap cookies
• 1/4 cup (1/2 stick) butter, melted
• 3/4 cup packed brown sugar
• 2 egg whites
• 1 can (15 ouches) solid-pack pumpkin
• 1 cup evaporated milk
• 1 teaspoon vanilla
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• Additional gingersnap cookies for garnish (optional)

Preparation

Step 1

Combine crushed cookies and butter in medium bowl, mix well. Press onto bottom and up side of 9-inch deep-dish pie place. Refrigerate 30 minutes.
Preheat oven to 350*F. Beat brown sugar and egg whites in large bowl. Add pumpkin, evaporated milk, vanilla, ginger, cinnamon and salt; beat until well blended. Pour into crust.
Bake 60 to 70 minutes or until center is set. Remove to wire rack; cool 30 minutes. Serve warm or at room temperature. Optional, garnish with additional cookies.