Pumpkin Pie With Ginger Cookie Crust

Recipe Ingredients

1 cup	237ml	Canned pumpkin
3/4 cup	177ml	Evaporated skim milk
1/2 cup	118ml	Applesauce - natural, unsweetened
1/4 cup	49g / 1.7oz	Sugar
1/4 cup	82g / 2.9oz	Reduced-calorie maple syrup
3		Egg whites
2 teaspoons	10ml	Cornstarch
1 1/2 teaspoons	7.5ml	Pumpkin pie spices
1 1/2 cups	219g / 7.7oz	Gingersnap cookie crumbs

Recipe Instructions

Combine first eight ingredients in a large bowl. Beat at medium speed with a mixer. Coat a 9-inch pie platter with vegetable spray; line with crumbled gingersnap crumbs and pour mixture into the crust.

Bake at 400F15 minutes; then reduce to 350Fand 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.

Source:
100% Pleasure

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