Ingredients

Crust:
1/2 C. gingersnap crumbs
1/2 C. graham cracker crumbs
2 Tbsp. liquid margarine
vegetable cooking spray
Filling:
1 egg
2 egg whites
16-oz. can pumpkin
1/4 C. sugar
2 Tbsp. molasses (blackstrap or mild)
1 tsp. ground cinnamon
1/2 tsp. nutmeg
12 oz. evaporated skim milk

Cooking Instructions

Crust: Heat oven to 350 degrees F. Mix gingersnap and graham cracker crumbs together with margarine. Lightly coat a nonstick 10-inch pie pan with nonstick spray. Press crumb mixture into bottom of pie pan; bake for 7 minutes, crust will be partially baked. Let cool on a wire rack. Leave oven on. Pie: Whisk together all pie ingredients until well blended. Pour mixture into partially baked piecrust. Bake 40 to 50 minutes more, or until center of pie does not jiggle when pan is gently shaken. Let pie cool on a wire rack. Carefully cut wedges and serve.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)