Light Pumpkin Pie

• 16 whole Ginger Snap Cookies
• 15 ounces, fluid Canned Pumpkin
• 1/2 cups Low Cholesterol Egg Substitute
• 13 cups Sugar
• 12 ounces, fluid Can Evaporated Skim Milk
• 2 teaspoons Pumpkin Pie Spice
• 13 cups Splenda Or Other Sweetener

1. Preheat oven to 350 degrees F. Grind ginger snaps in a food processor.
2. Lightly spray a glass pie pan with cooking spray.
3. Pat cookie crumbs evenly into the bottom of the pan.
4. Mix remaining ingredients together and pout into the crust.
5. Bake until an inserted knife comes out clean, about 45 minutes.
6. Remove from the oven and cool to room temperature.
7. Refrigerate.
8. Cut into 8 pieces.
9. Optional: Serve with fat free whipped topping.

ginger, pumpkin, egg substitute, sugar, milk, pie spice, splenda

Taken from tastykitchen.com/recipes/special-dietary-needs/light-pumpkin-pie/ (may not work)