Pumpkin Pie With Gingersnap Crust

• 25 gingersnaps
• 1 12 tablespoons trans-fat free margarine
• 12 cup sugar
• 14 cup Splenda sugar substitute
• 1 12 teaspoons pumpkin pie spice
• 1 (16 ounce) can pumpkin
• 1 12 cups evaporated skim milk
• 3 egg whites
• 1 cup low-fat whipped cream

1. Preheat oven to 375.
2. Combine gingersnaps and margarine in food processor.
3. Press into 8" pie plate, use the bottom of a glass to press crust in evenly and up sides.
4. Bake 5-8 minutes, remove and let cool.
5. Increase oven temperature to 425.
6. In a large bowl, combine all filling ingredients and blend well.
7. Pour into gingersnap crust.
8. Bake at 425 for 15 minutes.
9. Reduce heat to 350 and continue baking, do NOT take pie out.
10. Bake for another 40 to 50 minutes or until knife inserted near center comes out clean.
11. Cool, then refrigerate until ready to serve.
12. Serve pie plain or with a dollop of fat free whipped cream.

gingersnaps, transfat free margarine, sugar, splenda sugar substitute, pumpkin pie spice, pumpkin, milk, egg whites, lowfat whipped cream

Taken from www.food.com/recipe/pumpkin-pie-with-gingersnap-crust-399423 (may not work)