Best Light Pumpkin Pie

Ingredients

• 16 pieces of ginger snap cookies
• 16 ounce can pumpkin
• 1/2 cup egg whites
• 1/3 cup sugar
• 1 1/2 cup evaporated skim milk
• 2 teaspoons pumpkin pie spice
• 1/3 cup Splenda

Allergens: Milk, Egg

Method

1. Preheat oven to 350 degrees. Grind ginger snaps in food processor. Lightly spray a glass pie pan with cooking spray. Pat cookie crumbs into the bottom of the pan evenly.
2. Mix the rest of the ingredients in a medium sized bowl and pour into the crust. Bake until knife comes out clean from center, about 45 minutes. Refrigerate and slice in 8 wedges.
3. Optional: serve each wedge with fat free whipped cream.