Orange-Pumpkin Pies

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 2

Ingredients:

1/2 cup gingersnap crumbs (about 9 cookies)

1 tablespoon reduced-calorie margarine, melted

vegetable cooking spray

1/2 teaspoon all-purpose flour

1/3 cup canned pumpkin

2 tablespoons sugar

2 tablespoons evaporated skimmed milk

2 tablespoons frozen egg substitute, thawed

1 tablespoon unsweetened orange juice

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

2 tablespoons frozen reduced-calorie whipped topping, thawed

Directions:

1. Combine gingersnap crumbs and margarine, stirring well. Coat 2 (3 1/2-inch) tartlet pans with cooking spray. Sprinkle flour evenly over bottom of each pan. Press crumb mixture on bottom and up three-fourths sides of pans. Bake at 375° for 5 minutes.
2. Combine pumpkin and next 7 ingredients, stirring well with a wire whisk. Pour evenly into prepared crusts. Bake at 375° for 30 minutes or until set. Let cool completely on a wire rack. Top each pie with 1 tablespoon whipped topping.

By RecipeOfHealth.com