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    Gingersnap Pumpkin Pie

    Source of Recipe


    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 puree
    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

    Preheat oven to 325.

    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 325 for 5 minutes; cool on a wire rack.

    Combine pumpkin and remaining ingredients in a bowl. Pour into
    prepared crust. Bake at 325 for 1 hour or until a knife inserted
    in center comes out clean. Cool on a wire rack.




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