Pumpkin Pie- 3 PointsPlus Values (Submitted by Deann, Monday AM receptionist)

1/4C Splenda
1/4C Sugar
1/2 tsp Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Ground Cloves
1/2C egg whites or substitute
1 Can (16oz) pumpkin
1 can evaporated skim milk

Crust:
1C gingersnap cookies

Mix sugar, Splenda, salt, cinnamon, ginger, and cloves in small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.

Process ginger stamps in blender or food processor until fine.  Spray 9" pie tin with cooking spray.  Press ground cookies into bottom of pan.  Pour pie filling on top of cookies.

Bake @ 425 for 15 minutes.  Reduce heat to350; bake for 55 to 60 minutes or until knife inserted in center comes out clean.

Makes 8 Servings