Gingersnap Pumpkin Pie

• 1 3/4 cups gingersnap crumbs (43 cookies, finely crushed)
• 2 1/2 tablespoons reduced-calorie stick margarine, melted
• 2 tablespoons granulated sugar
• Cooking spray
• 1 1/2 cups fresh or canned pumpkin puree
• 3/4 cup packed brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 large egg whites
• 1 large egg
• 1 (12-ounce) can evaporated skim milk

1. Preheat oven to 325u0b0.
2. Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325u0b0 for 5 minutes; cool on a wire rack.
3. Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325u0b0 for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.

gingersnap crumbs, margarine, sugar, cooking spray, pumpkin puree, brown sugar, cornstarch, ground cinnamon, vanilla, salt, ground nutmeg, egg whites, egg, milk

Taken from www.myrecipes.com/recipe/gingersnap-pumpkin-pie (may not work)