----- For Meal-Master v7.0+ - generated by ReciPants v1.2 at Hyphen!
      Title: Gingered Pumpkin Pie
 Categories: Desserts, Holidays, Thanksgiving, Pie, Light (or lite)
      Yield: 1 pie

     10 ea ginger snap cookies
      2 tb sugar
      1 tb all purpose flour
      2 tb chilled butter in small pieces
    3/4 c  sugar
    3/4 c  sugar
  1 1/2 ts ground cinnamon
    1/2 ts ground ginger
    1/4 ts salt
    1/4 ts nutmeg
     15 oz unsweetened pumpkin puree
     12 oz fat-free evaporated milk
      1 ea large egg
      3 ea large egg whites
      1 ea 1 refrigerated pie crust or homemade, not gingersnap crust ... too greasy

1) First five ingredients for topping, rest for filling.
2) Preheat oven to 350.
3) If necessary, roll dough to 12 inches.  Fit into pie plate, fold edges under and flute.  Freeze 30 minutes.
4) Place cookies, 2 TBS sugar and flour in food processor—process until cookies are ground.  Add butter, pulse until crumbly.
5) Combine filling ingredients and pour into prepared crust.  Bake at 350 for 35 minutes.
6) Sprinkle crumb mixture over pie, bake an additional 20 minutes or until center is set.  Cool on wire rack.
7) Story:  A story about Annie’s maternal grandma, Umma: “We were at her house in Independence getting Thanksgiving dinner ready and listening to Garrison Keillor. He was rhapsodizing at length about rhubarb pie.  He compared it to pumpkin pie, saying ‘The best pumpkin pie you’ve ever had wasn’t much better than the worst pumpkin pie you’ve ever had.  Pumpkin pie is just a vehicle for nutmeg!’ Umma, who’d just made a wonderful pumpkin pie, replied to the radio: ‘Well, rhubarb pie is just a vehicle for sugar!’”  Annie loves rhubarb pie but pumpkin pie is definitely a favorite.  This recipe from Cooking Light makes it even better … a vehicle for ginger snaps!

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