Pumpkin pie with ginger cookie crust
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Canned pumpkin |
| ¾ | cup | Evaporated skim milk |
| ½ | cup | Applesauce, natural, unsweetened |
| ¼ | cup | Sugar |
| ¼ | cup | Reduced-calorie maple syrup |
| 3 | Egg whites | |
| 2 | teaspoons | Cornstarch |
| 1½ | teaspoon | Pumpkin pie spices |
| 1½ | cup | Gingersnap cookie crumbs |
Directions
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.