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Born-Again Pumpkin Pie

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 2 hr
Category: Desserts Sub Category: Pies

what you need
  • 1/4 cup crushed gingersnaps
  • 1/2 cup crushed graham crackers
  • 1 tablespoon sugar
  • 1 tablespoon flour
  • 3 tablespoons margarine, melted
  • 1 can (16-ounce) pumpkin
  • 1/2 cup dark brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup refrigerated or frozen egg product, thawed
  • 1 cup evaporated skim milk
make it
1. In a 9-inch pie plate, combine gingersnaps, graham cracker crumbs, sugar, and flour; drizzle with melted margarine and mix with a fork. Using your fingers, pat crumbs to cover the bottom and sides of the pan. Chill about 1 hour or until firm.

2. In a mixing bowl combine pumpkin, brown sugar, cinnamon, ginger, and nutmeg. Blend in egg product with a rotary beater or fork. Gradually stir in evaporated milk. Pour in prepared pie shell. Cover edge of pie with foil.

3. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake for 10 to 15 minutes or until center appears set when shaken. Cool on wire rack; cover and chill to store.
Notes
Average Rating  (1)
Rated  by fortbendlawyer on 10/14/2008 I have made many pumpkin pies over the years using many different recipes, including family recipes. However, i have never made a pumpkin pie that tastes as good as this receipe. My family went crazy over it last Thanksgiving and asked me to make the pie for Christmas. I will use this recipe from now on. The recipe's spice combination was perfect. I loved pumpkin pie before I used this recipe, but love it even more after making this recipe!
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