Title: PUMPKIN PIE WITH GINGER COOKIE CRUST
Categories: Pies, Desserts, Low-fat
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.
