| | Crust: |
| 3/4 cup | Crushed ginger snaps |
| 1/2 cup | Crushed graham crackers |
| 1 tbsp | Sugar |
| 1 tbsp | Flour |
| 3 tbsp | Butter, melted |
| | Filling: |
| 1 16 oz. | Can pumpkin |
| 1/2 cup | Dark brown sugar, packed |
| 1 tsp | Ground cinnamon |
| 1/2 tsp | Ground ginger |
| 1/4 tsp | Ground nutmeg |
| 3/4 cup | Refrigerated or frozen egg product, thawed |
| 1 cup | Evaporated skim milk |
1. In a 9-inch pie plate, combine gingersnap and graham cracker crumbs, sugar, and flour, drizzle with melted butter and mix with a fork. Using your fingers, pat crumbs to cover the bottom and sides of the pan. Chill about 1 hour or till firm.
2. In a mixing bowl, combine pumpkin, brown sugar, cinnamon, ginger, and nutmeg. Blend in egg product with a mixer or fork. Gradually stir in evaporated milk. Pour in prepared pie shell. Cover edge of pie with foil. Bake in a 375F oven for 30 minutes. Remove foil. Bake for 10 or 15 minutes or till center appears set when shaken. Cool on wire rack; cover and chill to store.
This is a low-fat version of traditional pumpkin pie!