INGREDIENTS

1 c gingersnaps
16 oz can pumpkin
½ c egg whites (about 4)
½ c sugar
2 t pumpkin pie spice (cinnamon, ginger, cloves)
12 oz can evaporated milk

Preheat oven to 350°F. Grind cookies in a food processor. Lightly spray a 9″ glass pie pan with cooking spray. Pat the cookie crumbs into the pan evenly. Mix the rest of the ingredients in a medium-sized bowl. Pour into crust and bake until knife inserted in center comes out clean, about 45 minute. Store in refrigerator. Allow to cool and slice in 8 wedges.

1 slice: 165 calories, 1.5 g total fat, 6 g protein, 32 g carbohydrate (2 carb exchanges)