Pumpkin pie

Pumpkin pie

*omit and use a substitute

 Serves: 12

~Gingersnap pie shell

2- 1/2 c. Gingersnap cookies, coarsely crushed
1/2 c. Butter, melted
 2 Tbsps. Sugar*

Direction:
Preheat oven to 350.
Place a greased 9-in springform pan on a double thickness of foil.
Wrap around pan securely with foil. In a small bowl, combine gingersnap cookies, butter and sugar. Press onto the bottom and 1-in up the sides of prepared pan. And bake for 8 to 10 minutes or until lightly toasted.

 ~ Pumpkin filling

1 can (15oz) pumpkin (not purée)
2 eggs*
1 tsp. Vanilla extract
1 1/2 c. Sugar*
1/4 tsp. Ground nutmeg
1 c.  Evaporated milk

Directions:
Preheat oven to 350.
In a large bowl combine, the eggs, evaprated milk, pumpkin, vanilla, nutmeg, sugar. Pour filling into pie shell and bake for 15 minutes, or until almost set in the center.