Pumpkin Pie with Gingersnap Crust

Preparation Time: 15 minutes

Total Time: 300 minutes

Servings: 8

Directions
1. In medium bowl toss together cookie crumbs and butter. Press onto bottom and sides of 9-inch pie plate coated with cooking spray. Bake at 350°F for 5 minutes.

2. In large bowl stir together eggs, pumpkin, brown sugar, cinnamon and ginger. Gradually mix in milk.

3. Pour pumpkin mixture into crust. Bake at 350°F for 45 minutes or until set. Cool on wire rack for 2 hours. Refrigerate pie at least 2 hours. Garnish as desired. Store in refrigerator.

NOTE: Please see the Nutrition Facts panel and Dietary Exchanges for information on the total carbohydrate content of this recipe.

EXCHANGES: 3 starch, 1 fat