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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

Nutrition Information

  • calories 295
  • caloriesfromfat 25 %
  • fat 8.2 g
  • satfat 2 g
  • monofat 3.4 g
  • polyfat 2.1 g
  • protein 6.6 g
  • carbohydrate 50 g
  • fiber 0.6 g
  • cholesterol 36 mg
  • iron 3 mg
  • sodium 195 mg
  • calcium 189 mg

How to Make It

  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.