Ingredients:
- 14 ounces canned pumpkin
- 1 cup ginger snap cookies
- 12 oz. evaporated skim milk
- 1/3 cup egg whites
- 1/3 cup sugar
- 1.5 tsp. pumpkin pie spice
Directions:
Using a blender of food processor blend ginger snaps till a light crumble. Spray glass pie pan with cooking spray. Evenly sprinkle the cookie crumbles into the pan. While oven preheats to 350-375 F, mix the pumpkin, milk, egg whites, sugar and spice in a mixing bowl. Pour into the crust pan and bake about 40-50 minutes. Chill in refrigerator for at least 2 hours, cut and serve.
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