¾ c. crushed low-fat gingersnaps (about 18 cookies)
2 T. corn syrup
2 T. unsweetened apple juice
16 oz. can pumpkin
1 ¼ c. fat-free evaporated milk
3 large egg whites
½ c. firmly packed dark brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. ground nutmeg
Pinch of ground cloves
Preheat oven to 350. In a medium bowl, mix crust ingredients with a spoon. Press into a 9 inch pie pan and bake for 10 minutes. Cool.
Heat oven to 450. In a large bowl, beat all filling ingredients until no lumps remain. Pour into piecrust. Bake for 10 minutes, reduce heat to 325 and bake for 50 minutes, or until a knife inserted into the center comes out clean. Cool and refrigerate. If desired, serve with dollop of nonfat or low-fat frozen whipped topping.
Nutrition Information: per 1/8 pieCalories 220, Total fat 2 g, Cholesterol 1 mg, Sodium 222 mg, Carbohydrate 46g, Protein 6g