Ingredients:
1 3/4 cups gingersnap crumbs, finely crushed ( about 43 cookies)
2 1/2 tablespoons reduced-calorie stick margarine, melted
2 tablespoons granulated sugar
to taste cooking spray
1 1/2 cups fresh pumpkin puree or 1 1/2 cups canned pumpkin puree
3/4 cup brown sugar, packed
1 tablespoon cornstarch
1 teaspoon cinnamon, ground
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon nutmeg, ground
2 large egg whites
1 large eggs
1 (12 ounce) cans evaporated skim milk
Directions:
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.
Servings: 10
Time preparation: 0 min.
Time total: 0 min.