Recipe for Gingersnap Pumpkin Pie

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Yield:

Ingredients:

Amount	Ingredient
3/4 cup	gingersnap crumbs finely crushed about 43 cookies
1/2 tbl	reduced-calorie stick margarine melted
2 tbl	granulated sugar
	cooking spray
1/2 cup	pumpkin puree fresh or canned
3/4 cup	packed brown sugar
1 tbl	cornstarch
1 tsp	ground cinnamon
1 tsp	vanilla extract
1/4 tsp	salt
1/4 tsp	ground nutmeg
2 lrg	egg whites
1 lrg	egg

Instructions:

Instructions: 1. Preheat oven to 325F.

2. Combine first 3 ingredients in a bowl; toss with a fork until moist.

Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325 oF for 5 minutes; cool on a wire rack.

3. Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325 for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.

Yield: 10 servings (serving size: 1 wedge).

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