The Best Light Pumpkin Pie - cooking recipe

Ingredients

1 cup gingersnap cookie
1/2 cup egg white (about 4)
16 ounces pumpkin
1/2 cup sugar
2 teaspoons pumpkin pie spice (cinnamon, ginger, cloves)
12 ounces evaporated skim milk

Preparation

Preheat the oven to 350 degrees.
Grind the cookies in a good 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.