Gingersnap Pumpkin Pie

Yield: 10 servings (serving size: 1 wedge)

Ingredients

• 1 3/4  cups  gingersnap crumbs (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 puree
• 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

Preparation

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.

Nutritional Information

Calories:

295 (25% from fat)

Fat:

8.2g (sat 2g,mono 3.4g,poly 2.1g)

Protein:

6.6g

Carbohydrate:

50g

Fiber:

0.6g

Cholesterol:

36mg

Iron:

3mg

Sodium:

195mg

Calcium:

189mg