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.