CRUST
1/2 cup Gingersnap crumbs;
1/2 cup Graham cracker crumbs;
2 tablespoon Liquid margarine;
Vegetable cooking spray
FILLING
1 Egg;
2 Egg whites;
16 oz (1 can) pumpkin;
1/4 cup Sugar;
2 tablespoon Molasses; (blackstrap or mild)
1 teaspoon Ground cinnamon;
1/2 teaspoon Nutmeg;
12 oz Evaporated skim milk;
Heat oven to 350 degrees. Mix the gingersnap and graham cracker crumbs together with the margarine. Light coat a nonstick 10 inch pie pan with nonstick spray. Press crumb mixture into bottom of pie pan and bake for 7 minutes. (Crust will be partially baked.) Let cool on a wire rack. Leave oven on.
PIE:
Whisk together all pie ingredients until well blended. Pour mixture into the partially baked pie crust. Bake for 40 to 50 minutes more, or until center of pie does not jiggle when you put on oven mitt and gently shake the pan. Let pie cool on a wire rack. Carefully cut 10 wedges and serve.
Food Exchanges per serving: 1-1/2 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE CAL: 136; TOTAL FAT: 3gm; SAT FAT: 1gm; CHO: 26mg; SOD: 141mg; CAR: 26gm; SUGARS: 18gm; PRO: 5gm;