1 3/4 cups gingersnap crumbs (43 cookies, finely crushed) |
2 1/2 tablespoons reduced-calorie stick margarine, melted |
2 tablespoons granulated sugar |
cooking spray |
1 1/2 cups fresh or canned pumpkin puree |
3/4 cup packed brown sugar |
1 tablespoon cornstarch |
1 teaspoon ground cinnamon |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
2 large egg whites |
1 large egg |
1 (12-ounce) can evaporated skim milk |