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Gingersnap Pumpkin Pie

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dessert vegetarian thanksgiving american


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1 3/4 cups gingersnap crumbs (43 cookies, finely crushed)

2 1/2 tablespoons reduced-calorie stick margarine, melted

2 tablespoons granulated sugar

cooking spray

1 1/2 cups fresh or canned pumpkin puree

3/4 cup packed brown sugar

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

2 large egg whites

1 large egg

1 (12-ounce) can evaporated skim milk

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