Party Pumpkin Pie

• 1/2 cup gingersnap crumbs
• 1/2 cup graham cracker crumbs
• 2 tablespoons liquid margarine
• 1 x nonstick cooking spray vegetable
• 1 each eggs
• 2 each egg whites
• 16 ounces pumpkin puree (canned)
• 1/4 cup sugar
• 2 tablespoons molasses
• 1 teaspoon cinnamon ground
• 1/2 teaspoon nutmeg
• 12 ounces milk, skim, evaporated

1. CRUST: Heat oven to 350F (180C).
2. Mix the gingersnap and graham cracker crumbs together with the margarine.
3. Light coat a nonstick 10 inch pie pan with with nonstick spray.
4. Press crumb mixture into bottom of pie pan and bake for 7 minutes.
5. (Crust will be partially baked.)
6. Let cool on a wire rack.
7. Leave oven on.
8. PIE: Whish together all pie ingredients until well blended.
9. Pour mixture into the partially baked pie crust.
10. Bake for 40 to 50 minutes more, or until center of pie does not jiggle when you put on oven mitt and gently shake the pan.
11. Let pie cool on a wire rack.
12. Carefully cut 10 wedges and serve.

gingersnap crumbs, graham cracker crumbs, liquid margarine, nonstick cooking spray vegetable, eggs, egg whites, pumpkin puree, sugar, molasses, cinnamon ground, nutmeg, milk

Taken from recipeland.com/recipe/v/party-pumpkin-pie-5937 (may not work)