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Pumpkin Pie With Ginger Cookie Crust
Author/Submitted by:
Servings: 8
Categories:
Crust-Pie
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Desserts
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Low-Fat/Low-Cal
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Pies & Pastries
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Pumpkin
Ingredients: 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
Directions:
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" <lloyd2@mindspring.com> on Jan 5, 1996
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