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Desserts: GINGER SPICED PUMPKIN PIE - Thanks Virginia!
1 large egg

1/3 c. sugar

1/4 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. vanilla

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1--15 oz. can pumpkin

3/4 c. FF evaporated milk

1 9-inch piecrust unbaked

1. Preheat oven to 425. In a large bowl, lightly beat egg. Stir in sugar, salt, cinnamon, vanilla, ginger, and nutmeg. Add pumpkin and evaporated milk. Stir until well combined. Pour into pie shell.

2. Bake for 15 min. Reduce heat to 350, and bake until tooth pick inserted into center comes out clean, about 25 minutes. Cool for 1 hour before serving. Top with

FF Cool Whip.

8 servings/ 3 points each

cblessum on 1/4/2008