---- 1.5 c Fine gingersnap cookie; crum -bs quarter c Powdered sugar 6 tb Butter; melted half ts Ground cinnamon -----filling

----2 Eggs 1 (16-oz) can pumpkin half c Brown sugar quarter c Granulated sugar quarter ts Salt 1 ts Ground ginger 1.5 ts Ground cinnamon quarter ts Ground cloves 1 c Evaporated milk one third c Milk

1. To prepare the 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 23 cm pie pan with a nonstick cooking spray and press the crumb crust into the pan. Bake in a preheated 325-degree oven 5 minutes. Cool 10 minutes on a rack.

2. To prepare the 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.

3. Pour the filling into the crust and bake in a preheated 350-degree 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.) Data per serving: Calories 260, Protein 4g, Fat 13g, Carbohydrates 33g, Sodium 220mg, Saturated fat 7g, Monounsaturated fat 5g, Polyunsaturated fat 1g, Cholesterol 74mg.