Ginger-Spiced Pumpkin Pie

Makes 8 servings

1	cup finely crushed gingersnap cookies
1/4	cup margarine or butter, melted
2	large egg whites
3/4	cup packed light brown sugar
1	can (15 ounces) solid-pack pumpkin
1	cup canned evaporated skimmed milk
1	teaspoon vanilla
1	teaspoon ground ginger
1	teaspoon ground cinnamon
1/2	teaspoon salt

Combine crushed cookies and margarine in a medium bowl; mix well. Press onto bottom and up sides of 9-inch glass pie plate. Refrigerate 30 minutes.
Preheat oven to 350°F. Beat egg whites and brown sugar in large bowl. Add pumpkin, milk, vanilla, cinnamon, ginger and salt; mix well. Pour into crust.
Bake 60 to 70 minutes or until center is set. Transfer pie to wire rack; cool 30 minutes. Serve warm or at room temperature. Cut into 8 slices to serve.

Starch	2-1/2
Fat	1

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Ginger-Spiced Pumpkin Pie