A recipe for Pumpkin Pie with Ginger Cookie Crust. Follow the simple recipe instructions for Pumpkin Pie with Ginger Cookie Crust shared by other home cooking experts.
Ingredients
1 c. Canned pumpkin3/4 c. Evaporated skim milk
1/2 c. Applesauce, natural, unsweetened
1/4 c. Sugar
1/4 c. Reduced-calorie maple syrup
3 Egg whites
2 Tsp. Cornstarch
1 1/2 Tsp. Pumpkin pie spices
1 1/2 c. Gingersnap cookie crumbs
Directions
Combine first eight ingredients in a large bowl. Beat at medium speed with a mixer. Coat a 9-inch pie platter with vegetable spray; line with crumbled gingersnap crumbs and pour mixture into the crust. Bake at 400 degrees 15 minutes; then reduce to 350 degrees and bake an additional 20 minutes or until a toothpick inserted comes out clean. Sprinkle with additional cookie crumbs, and serve with reduced fat whipped cream of fat-free frozen yogurt.
