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Gingersnap Pumpkin Pie

Another delectable dessert for your Thanksgiving day feast.

Yield: 10 servings

1 3/4 cups gingersnap crumbs (about 43 cookies, finely crushed)
2 1/2 tablespoons reduced-calorie stick margarine, melted
2 tablespoons granulated sugar
Cooking spray
1 1/2 cups fresh or canned pumpkin puree
3/4 cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 large egg whites
1 large egg
1 (12-ounce) can evaporated skim milk

Preheat oven to 325 degrees F. Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325 degrees F for 5 minutes; cool on a wire rack.

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Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325 degrees F for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.

Serving size: 1 wedge

Nutrition Facts

Yield: 10 servings

By Kathy

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