Gingersnap Pumpkin Pie

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 10

Ingredients:

1 3/4 cups gingersnap crumbs, finely crushed (about 43 cookies)

2 1/2 tablespoons reduced-calorie stick margarine, melted

2 tablespoons granulated sugar

to taste cooking spray

1 1/2 cups fresh pumpkin puree or 1 1/2 cups canned pumpkin puree

3/4 cup brown sugar, packed

1 tablespoon cornstarch

1 teaspoon cinnamon, ground

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon nutmeg, ground

2 large egg whites

1 large egg

1 (12 ounce) can evaporated skim milk

Directions:

1. Preheat oven to 325.
2. 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.
3. Bake at 325 for 5 minutes; cool on a wire rack.
4. Combine pumpkin and remaining ingredients in a bowl.
5. Pour into prepared crust. Bake at 325 for 1 hour or until a knife inserted in center comes out clean.
6. Cool on a wire rack.

By RecipeOfHealth.com