Pumpkin Pie Best Light

Instructions

16 pieces of ginger snap cookies
16 ounce can pumpkin
1/2 cup egg whites
1/3 cup sugar
1 1/2 cup evaporated skim milk
2 teaspoons pumpkin pie spice
1/3 cup Splenda

Preheat oven to 350 degrees. Grind ginger snaps in food processor. Lightly spray a glass pie pan with cooking spray. Pat cookie crumbs into the bottom of the pan evenly.

Mix the rest of the ingredients in a medium sized bowl and pour into the crust. Bake until knife comes out clean from center, about 45 minutes. Refrigerate and slice in 8 wedges.

Optional: serve each wedge with fat free whipped cream.