Pumpkin Pie With Gingersnap Crust

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• 25 gingersnaps
• 1 1/2 tablespoons trans-fat free margarine
• 1/2 cup sugar
• 1/4 cup splenda sugar substitute
• 1 1/2 teaspoons pumpkin pie spice
• 1 (16 ounce) can pumpkin
• 1 1/2 cups evaporated skim milk
• 3 egg whites
• 1 cup low-fat whipped cream

Recipe

• 1 preheat oven to 375.
• 2 combine gingersnaps and margarine in food processor.
• 3 press into 8" pie plate, use the bottom of a glass to press crust in evenly and up sides.
• 4 bake 5-8 minutes, remove and let cool.
• 5 increase oven temperature to 425.
• 6 in a large bowl, combine all filling ingredients and blend well.
• 7 pour into gingersnap crust.
• 8 bake at 425 for 15 minutes. reduce heat to 350 and continue baking, do not take pie out.
• 9 bake for another 40 to 50 minutes or until knife inserted near center comes out clean.
• 10 cool, then refrigerate until ready to serve.
• 11 serve pie plain or with a dollop of fat free whipped cream.