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1 cup finely crushed gingersnaps cookies
1/4 cup margarine or butter, melted
2 large egg whites
3/4 cup packed light brown sugar
1 15-ounce can solid pack pumpkins
1 cup canned evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1. Combine crushed cookies and margarine in a medium bowl. Mix well
2. Press into bottom and up sides of 9" glass pie plate. Refrigerate 30 minutes
3. Preheat oven to 350 degrees.
4. Beat egg whites and brown sugar in large bowl. Add pumpkin, milk, vanilla, ginger, cinnamon and salt; mix well. Pour into crust.
5. Bake 60 to 70 minutes or until center is set
6. Transfer pie to wire rack and cool 30 minutes before serving.
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