Pumpkin pie with ginger cookie crust
Pumpkin Pie Ginger Crust Low Fat Cookies
Last updated 10/4/2011 8:19:03 PM. Recipe ID 50599. Report a problem with this recipe.
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Title: Pumpkin pie with ginger cookie crust
Categories: Pies, Desserts, Low-fat
Yield: 8 Servings
1 c Canned pumpkin
3/4 c Evaporated skim milk
1/2 c Applesauce, natural,
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
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.
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