Eggnog Pear Pie

• 20 gingersnaps, crushed into fine crumbs
• 1 Tbs. butter, melted
• 4 medium pears, peeled, cored, and sliced
• 1 Tbs. finely minced fresh ginger
• 1 1/2 tsp. fresh lemon juice
• 1/2 cup sugar
• 2 large eggs
• 1 large pinch salt
• 1 cup nonfat evaporated milk
• 2 1/2 tsp. pure vanilla extract
• 1/4 tsp. ground nutmeg

1. Preheat oven to 350F.
2. Combine gingersnap crumbs and butter in bowl.
3. Press into 10-inch pie pan.
4. Bake 8 minutes.
5. Increase oven temperature to 400F.
6. Toss pears with ginger and lemon juice in bowl, then arrange in crust.
7. Whisk together sugar, eggs, and salt in bowl.
8. Whisk in evaporated milk, vanilla, and nutmeg.
9. Pour over pears.
10. Bake 15 minutes.
11. Reduce oven temperature to 350F, and bake 1 hour, or until set.

crumbs, butter, fresh ginger, lemon juice, sugar, eggs, salt, nonfat evaporated milk, vanilla, ground nutmeg

Taken from www.vegetariantimes.com/recipe/eggnog-pear-pie/ (may not work)