Title: Pumpkin Pie with Ginger Cookie Crust
Categories: Cake Dessert Lowcal
Yield: 8 Servings
| 1 | c | Canned pumpkin |
| 3/4 | c | Evaporated skim milk |
| 1/2 | c | Applesauce, natural, unsweetened |
| 1/4 | c | Sugar |
| 1/4 | c | Reduced-calorie maple syrup |
| 3 | | Egg whites |
| 2 | ts | Cornstarch |
| 1 1/2 | ts | Pumpkin pie spices |
| 1 1/2 | c | Gingersnap cookie crumbs |
Combine first eight ingredients in a large bowl. Beat at medium speed with
a mixer. Coat a 9-inch pie plater with vegetable spray; line with crumbled
gingersnap crumbs and pour mixture into the crust. Bake at 400 degrees 15
minutes; then reduce to 350 degrees and bake an additional 20 minutes or
until a toothpick inserted comes out clean. Sprinkle with additional
cookie crumbs, and serve with reduced fat whipped cream of fat-free frozen
yogurt.