Orange-Pumpkin Pies

• 1/2 cup gingersnap crumbs (about 9 cookies)
• 1 tablespoon reduced-calorie margarine, melted
• Vegetable cooking spray
• 1/2 teaspoon all-purpose flour
• 1/3 cup canned pumpkin
• 2 tablespoons sugar
• 2 tablespoons evaporated skimmed milk
• 2 tablespoons frozen egg substitute, thawed
• 1 tablespoon unsweetened orange juice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 2 tablespoons frozen reduced-calorie whipped topping, thawed

1. Combine gingersnap crumbs and margarine, stirring well. Coat 2 (3 1/2-inch) tartlet pans with cooking spray. Sprinkle flour evenly over bottom of each pan. Press crumb mixture on bottom and up three-fourths sides of pans. Bake at 375u0b0 for 5 minutes.
2. Combine pumpkin and next 7 ingredients, stirring well with a wire whisk. Pour evenly into prepared crusts. Bake at 375u0b0 for 30 minutes or until set. Let cool completely on a wire rack. Top each pie with 1 tablespoon whipped topping.

gingersnap crumbs, margarine, vegetable cooking spray, flour, pumpkin, sugar, milk, frozen egg substitute, orange juice, ground cinnamon, ground ginger, ground nutmeg, frozen reducedcalorie whipped topping

Taken from www.myrecipes.com/recipe/orange-pumpkin-pies (may not work)