Pumpkin Pie with Ginger Cookie Crust

1 c Canned pumpkin
3/4 c Evaporated skim milk
1/2 c Applesauce, natural, unsweetened
1/4 c Sugar
1/4 c Reduced-calorie maple syrup
3 Egg whites
2 ts Cornstarch
1 1/2 ts Pumpkin pie spices
1 1/2 c Gingersnap cookie crumbs

Combine first eight ingredients in a large bowl. Beat at medium speed with a mixer. Coat a 9-inch pie plater with vegetable spray; line with crumbled gingersnap crumbs and pour mixture into the crust. Bake at 400 degrees 15 minutes; then reduce to 350 degrees and bake an additional 20 minutes or until a toothpick inserted comes out clean. Sprinkle with additional cookie crumbs, and serve with reduced fat whipped cream of fat-free frozen yogurt.

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