Gingersnap Pumpkin Pie

By Lv2Cook

Ingredients

• 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 purée
• 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

Details

Servings 1

Preparation

Step 1

Preheat oven to 325º. 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 325º for 5 minutes; cool on a wire rack.

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

Serving Size: 1 wedge