A Healthier Pumkpin Pie

1 cup ginger snaps
16 oz canned pumpkin
1/2 cup egg whites (about 4)
1/2 cup sugar
2 tsp pumplin pie spice (cloves, cinnamon, ginger)
12 oz evaporated skim milk

Directions:

Preheat the oven to 350 degrees F. 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 toothpick inserted in center comes out clean (approximately 45 minutes). Put in the refrigerator and allow to cool before slicing.

Serves 8. Each slice contains: 165 calories, 1.5 g fat, .5 g saturated fat, 1.5 mg cholesterol, 170 mg sodium, 32 g carbohydrates, 2 g fiber, 6 g protein.

Diabetic Exchange: 2 bread

**This pumpkin pie saves 151 calories and 12 grams of fat per slice from the classic version and it tastes the same!