Ginger Pumpkin Pie

Ingredients
2 c crushed gingersnap cookies
2½ T margarine or butter, melted
2 T granulated sugar
Cooking spray
1½ c canned pumpkin puree
¾ c packed brown sugar
1 T cornstarch
1 tsp cinnamon
1 tsp vanilla extract
¼ tsp salt
¼ tsp nutmeg
3 large eggs
1 (12-ounce) can evaporated skim milk

Directions:
Combine first 3 ingredients in a bowl; toss with a fork until moist.
Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
Bake at 325° for 5 minutes; cool on a wire rack.

Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust.
Bake at 325° for 1 hour or until a knife inserted in center comes out clean.

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