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Pumpkin: Lowfat Pumpkin Pie with Gingersnap Crust

Source of Recipe

Ketchum Recipes


List of Ingredients

CRUST:
8 gingersnap cookies, broken up
3 tablespoons rolled oats
1 1/2 tablespoons unsalted butter, melted
1/4 teaspoon cinnamon

FILLING:
15 ounces canned pumpkin
3/4 cup egg substitute
3/4 cup firmly packed brown sugar
12 ounces fat free evaporated milk
1 teaspoon ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 pinch salt


Recipe

Heat oven to 400ºF. In food processor fitted with steel blade, combine cookies and oats. Pulse on and off until finely ground. Pour into bowl; mix in butter and cinnamon to blend thoroughly. Coat 9-inch pie pan with cooking spray. Press crumb mixture evenly onto bottom of pie pan. Bake in center of oven 5 minutes; cool on rack. In large bowl, mix pumpkin, egg substitute and sugar to blend; mix in remaining ingredients to blend thoroughly. Set pie pan on baking sheet. Pour in pumpkin mixture (pie pan will be very full). Bake in center of oven 45 to 55 minutes until knife inserted into center comes out clean. Cool on rack. To serve, cut into 10 wedges. Makes 10 servings