- 1 cup ginger snap cookies
- ½ cup egg whites (about 4)
- 16 oz can pumpkin
- ½ cup sugar
- 2 tsp pumpkin pie spice (cinnamon, ginger, cloves)
- 12 oz can fat free evaporated milk
Preheat oven to 350 degrees
Grind the cookies in a good processor. Lightly spray a 9” glass pan with vegetable cooking spray. Pat the cookie crumbs into the pan evenly.
Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes.
Store in refrigerator. Allow to cool and slice in 8 wedges.
Makes 8 servings
Calories:165; Total Fat: 1.5g (Saturated Fat: 0.5g); Sodium: 170mg; Total Carbohydrate: 12g; Dietary Fiber: 2g; Protein: 6g