---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Pumpkin Pie With Gingersnap Crust
 Categories: Pies, Bakery
      Yield: 8 Servings
 
           Crust:
  1 1/2 c  Gingersnap cookies;
           - fine crumbs
    1/4 c  Powdered sugar
      6 tb Butter; melted
    1/2 ts Ground cinnamon
           Filling:
      2    Eggs
     16 oz Can pumpkin
    1/2 c  Brown sugar
    1/4 c  Granulated sugar
    1/4 ts Salt
      1 ts Ground ginger
  1 1/2 ts Ground cinnamon
    1/4 ts Ground cloves
      1 c  Evaporated milk
    1/3 c  Milk
 
  Crust:

  Prepare the crumbs in a food processor and transfer to a bowl. With
  a fork, mix in the powdered sugar, butter, and cinnamon. Spray a 9"
  pie pan with a nonstick cooking spray and press the crumb crust
  into the pan. Bake in a preheated 325°F oven for 5 minutes. Cool
  for 10 minutes on a rack.
  
  Filling:

  In a large bowl whisk the eggs lightly to break up. Add the
  pumpkin, sugars, salt, ginger, cinnamon, cloves, evaporated milk,
  and milk. Mix well until smooth but do not overbeat.
  
  Pour the filling into the crust and bake in a preheated 350°F oven
  about 45 minutes, or until set. Cool on a rack. Refrigerate the pie
  and bring out of refrigeration 1 hour before serving. Serve the pie
  with whipped cream if desired.

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