Pumpkin pie with ginger cookie crust
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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.
]ks۶\ m EQni49m:%D$d?%Q8-"7\YBqx'}Ț$^ypIJ}>q݇wO_뇏5襽gYDluycn| MyK,È8^#=;\&qZ D1IG6MmkFĶBٱQY~SAS*?+X'<,cZUBw5 W<)j"NUBynR*giqwtSf6=;E0 e=dY8$nf砯\5Y<݋ӳJ:%އ室`4Z#N۠ NV&ٔs&&cip>e4B4kB"hx!XR[o7e i,k$P$}5.iQX ^Z$i|ۻ քuu &bzs-w'փg2R@k>)͉yyYW l{S+]Lx.RX,@F`lH#RŎTctldضS,!c7vUnDU+sʫy!S@_*Vʅ2 ?J;tsL)+Qe ®4!jB25@ 򑓿͟GN/QؚǗG\<-O_]O<=x>oSzY{ȢOYl|C,gq_YdłZY4 |uܢЌIt|USw~iȢ&HZ,%E@fDݵ"nیUl:|`grz雟9sƇ*FIR Rǿo}9Q4e }w{D owv@5@.Ξ p*%PjytBNgWWDǞ]e xLҭ˫ŧ<곌c:%y0Y>/ miqRh(G \]ˤ:ܬȢ*Nߜ<  (gdn]ޜ3#)]U.vfP}eɪ1A>O_ 4O藤V{{ }DqÅĤ@()`it!v0Y9Sl\"Na#!Y b2 ݄ԩ(:cZމxP3(#,aI]"ubUJ b :mŒFJin;)e:,}kD8GV~w ~m7#u%)$+UVR$$Rx"Pj-S.Jپ~L#LtɤXZ$a1| #|d" SJf" a1ZD[~UNe8CKђ*KeGgTBVd`*Y :^(+ @UEb&@o9=u==5^Pn&bIkro#&uM|ި5|;UYWԦtwo.˾19hIb \:`AմPEӅ U} к{rrr,əCb6N˞[}Y[ʑp@K(i6= ſwj^NH:Ƹ<.8GL=ëT %8uõ pV>6j|v]-]G 8PuX]YQ55lL>ka뒑cI!i^1@Q6"NvmUeKsқط([ª~s}jtYε#kZ)>HʡY*Ҩ2شϐӂG̷,z 6\mdc3ۚDD_lfEHt$;d@{n#:ٴ[F\Ey״^T߲6>@kLhݖ+G |hMw B91bw`k5lzH @3z  Y˃ x@9q`ظkgCGDLr{<3(Ϊ|-MDy<:391jyoIg4Yy iFx|i6Ղo-\,$Dq`䟨DIek5M ) w d4e+1AB9M@ʅC3@5 .q38M52zQgBG!Ғ:p,qA[zaDXɴI MZ:fM9-2Bpfr% т<` HS>NuCum(\ 2‡xq:c1OLc2=l1B@עm9LDc\G {yi<K:7@t+u`3De. t 4m!$aԥoL6)n6kYy[9ICaUW^ki{Z0"ӆ(~甦:Hc&r0pya4Gxec>ci\07 1kdFa@av;:$t #1mqY(_>)): ݵSeok^MY|)SęXxa:|Ǵ={6T0,ՏV:FbZot0C5z&;~_|@#k!MxJu̟u d0I$  c0~ Ld]&^|R/]Q fϗNt4@x =+z-r"}ZF`cɅg$LN4Nt4@ӘKt3p&": 6 ¾ilߜs=M=en4lE0ѳļoشKXcD4ҁ]oW-1%7m¥Ap<ZZ0/o`I B]:=Xz0)\[5 H:7"&=<zqlh]0IgDADhKȴYigok̳37Ӂ420gIW8a^[Tˠ wMa8!ׂΰ).t9dzz4t)ɸkFf| wQϴٗn<Ԃ4A|24iT !\DZn|e%V[?9Nsx-%sM=tNmCR-6lrNH|7ش#S}orfOM"Ρn{V_[wm,vM;Ro[mUjS9x rUNvfuk|\Xi7:_2Y/`-]nރk5ڎfi͆68WǍX3U|-x?CPW



 
      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,
           -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
 
  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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Recipe ID 50599 (Apr 03, 2005)

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