Recipe - Pumpkin Pie With Ginger Cookie Crust

1 cup Canned pumpkin
Three fourths cup Evaporated skim milk
One half cup Applesauce, natural,
unsweetened
One fourth cup Sugar
One fourth cup Reducedcalorie maple syrup
3 Egg whites
2 teaspoon Cornstarch
1 One half teaspoon Pumpkin pie spices
1 One half cup Gingersnap cookie crumbs

Combine first eight ingredients in a large bowl. Beat at medium speed with
a mixer. Coat a 9inch 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 fatfree frozen yogurt.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini