Pumpkin Pie With Ginger Cookie Crust

  • on May 30, 2008
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Ingrients & Directions

1 c Canned pumpkin
3/4 c Evaporated skim milk
1/2 c Applesauce, natural,
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.

8 Servings

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