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Gingersnap Pumpkin Pie




Source of Recipe


Internet


List of Ingredients




1 3/4 cups gingersnap crumbs (about 43 cookies, finely crushed)
2 1/2 tablespoons reduced-calorie stick margarine, melted
2 tablespoons granulated sugar
Cooking spray
1 1/2 cups fresh or canned pumpkin purée
3/4 cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 large egg whites
1 large egg
1 (12-ounce) can evaporated skim milk


Recipe



Preheat oven to 325º. Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325º for 5 minutes; cool on a wire rack.