Gingered Pumpkin Pie

This is a low calorie version of a traditional pumpkin pie.

  • ½ (15-ounce) package refrigerated pie dough

  • 10 gingersnap cookies

  • 2 tablespoons sugar

  • 1 tablespoon all-purpose flour

  • 2 tablespoons chilled butter, cut into small pieces

  • ¾ cup sugar

  • 1½ teaspoons ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon salt

  • ¼ teaspoon ground nutmeg

  • 1 (15-ounce) can unsweetened pumpkin

  • 1 (12-ounce) can evaporated fat-free milk

  • 1 large egg

  • 3 large egg whites

  • Preheat oven to 350°.

  • Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.

  • Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.

  • Combine ¾ cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.

PREP TIME: 30 min

TOTAL TIME: 1 hr , 30 minutes

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