Light pumpkin pie

I love when fall comes.  The leaves changing, getting warmer clothes out of storage, the cool mornings, by this time of the year I am done with summer and can’t wait for fall!  This started me thinking about all the foods of fall.  Soups, stews, pumpkin, squashes, etc…  I came across this recipe at www.mealsmatter.org and I liked this recipe because the crust was ground up ginger snaps!  I love ginger snaps. 

• 1 cup Ginger snaps
• 16 oz. canned pumpkin
• 4 egg whites
• 1/2 cup sugar
• 2 tsp. pumpkin pie spice
• 12 oz. can evaporated skim milk

Preheat oven to 350 degrees.  Grind the cookies in a food processor and press them in a 9 inch pie pan coated with cooking spray.  (If you don’t have a pie pan, you can buy an aluminum one at the grocery store pretty cheap!). Mix the rest of the ingredients and pour into the crust and bake until a toothpick comes out clean, about 45 minutes.  It serves 8.  Each serving is 165 calories, 1.5 grams fat and 2 grams of fiber.  This won’t hurt anyone’s healthy eating plan!