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.

Related recipes