Cooking Recipe Pumpkin Pie With Ginger Cookie Crust
Recipe Ingredients
1 c
Canned pumpkin
3/4 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 ts
Cornstarch
1 1/2 ts
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 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.