Gingersnap Pumpkin Pie

Gingersnap Pumpkin Pie

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Yields: 10 servings

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

1. Preheat oven to 325°.

2. 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.

3. 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.

Nutrition information: CALORIES 295 (25% from fat); FAT 8.2g (sat 2.0g, mono 3.4g, poly 2.1g); PROTEIN 6.6g; CARB 50g; FIBER 0.6g; CHOL 36mg; IRON 3.0 mg; SODIUM 195mg; CALC 189mg
Recipe from Culinary Cafe