Yields: 10 servings
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 purie
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
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.
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