Pumpkin Pie With Gingersnap Crust

Submitted by dana13

"This is a lighter version of a traditional favorite. The gingersnap crust adds an unexpected warmth and spice."

 

• Ready In: 1hr
• Ingredients: 9
• Yields: 1 pie
• Serves: 10

ingredients

• Crust

• 25 gingersnaps
• 22.18 ml trans-fat free margarine

• Filling

• 118.29 ml sugar
• 59.14 ml Splenda sugar substitute
• 7.39 ml pumpkin pie spice
• 453.59 g can pumpkin
• 354.88 ml evaporated skim milk
• 3 egg whites

• Topping

• 236.59 ml low-fat whipped cream

directions

1. Preheat oven to 375.
2. Combine gingersnaps and margarine in food processor.
3. Press into 8" pie plate, use the bottom of a glass to press crust in evenly and up sides.
4. Bake 5-8 minutes, remove and let cool.
5. Increase oven temperature to 425.
6. In a large bowl, combine all filling ingredients and blend well.
7. Pour into gingersnap crust.
8. Bake at 425 for 15 minutes. Reduce heat to 350 and continue baking, do NOT take pie out.
9. Bake for another 40 to 50 minutes or until knife inserted near center comes out clean.
10. Cool, then refrigerate until ready to serve.
11. Serve pie plain or with a dollop of fat free whipped cream.