12 gingersnap cookies
1 lowfat cereal bar
1-16 ounce can pumpkin
1/2 cup egg white
1/2 cup sugar
1 tablespoon pumpkin pie spice
12-ounce can evaporated skim milk
2 tablespoons pecan pieces
Preheat oven to 350º. Lightly spray a glass 9 inch pie pan with oil.
Combine gingersnaps and cereal bars in blender or food processor. Pulse until fine. Form the crust by lining the pie pan with crumbs but not all the way to the top edge.
Combine the rest of the ingredients in a medium-sized mixing bowl. Pour into crust, going over the edge of the crust slightly.
Bake in the bottom of the oven until a toothpick inserted in center comes out clean, about 30-40 minutes.
Sprinkle the top with the pecan pieces the last 10 minutes of baking.
Allow to cool slightly. Cut into 8 wedges and serve warm.