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Pumpkin Pie With Ginger Cookie Crust

Author/Submitted by:
Servings: 8
Categories: Crust-Pie / Desserts / Low-Fat/Low-Cal / Pies & Pastries / Pumpkin

1  cup  canned pumpkin
3/4  cup  evaporated skim milk
1/2  cup  applesauce, natural, unsweetened
1/4  cup  sugar
1/4  cup  reduced-calorie maple syrup
3    egg whites
2  teaspoons  cornstarch
1 1/2  teaspoons  pumpkin pie spices
1 1/2  cups  gingersnap cookie crumbs

Combine first eight ingredients in a large bowl. Beat at medium speed with a mixer. Coat a 9-inch pie plater 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. By "Lloyd A. Carver" <> on Jan 5, 1996

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