Pumpkin Pie with Gingersnap Crust

By dashy_65

Ingredients

• 1/3 cup regular oats, uncooked
• 2/3 cup gingersnap crumbs (about 15 cookies)
• 2 T. butter, melted
• 1/4 t. cinnamon
• 2/3 cup sugar
• 1 t. cinnamon
• 1/2 t. vanilla
• 1/4 t. cardamom
• 1/4 t. ginger
• 1/4 t. nutmeg
• 1/4 t. allspice
• 1/8 t. salt
• 1 1/4 cup evaporated skimmed milk
• 1 (16 oz) pumpkin
• 2 eggs

Details

Servings 9

Preparation

Step 1

Process oats in food processor until finely ground. Combine oats and next 3 ingredients in bowl; stir well. Press into 9" Pam coated pie plate. Bake 350* 10 minutes. Let cool on wire rack.

Combine sugar and next 10 ingredients in large bowl; beat medium speed of mixture for 1 minute or until blended. Pour into prepared crust, bake 375* for 50 minutes or until tests done. Cool on wire rack. Chill 2 hours before serving.

180 cal, 5.2g fat, 28.6g carb, 127mg sod