Ingredients:

• 1 cup ginger snaps
• 16 oz. can pumpkin
• ½ cup egg whites (whites of about 4 eggs)
• ½ cup sugar
• 2 tsp. pumpkin pie spice (cinnamon, ginger, cloves)
• 12 oz. can evaporated skim milk

Preheat oven to 350. Grind the cookies in a food processor. Lightly spray a 9" glass pie pan with vegetable cooking spray. Pat the cookie crumbs into the pan evenly. Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes. Store in the refrigerator. Allow to cool and slice in 8 wedges. Optional: serve each wedge with fat free whipped cream.

Nutritional analysis per serving: Each slice: 165 calories, 1.5 g fat, 0.5 g saturated fat, 1.5 mg cholesterol, 170 mg sodium, 32 g carbohydrate, 2 g fiber, 6 g protein

Courtesy of www.fruitsandveggiesmatter.gov