Pumpkin pie with ginger cookie crust

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PUMPKIN PIE WITH GINGER COOKIE CRUST
  Categories: Pies, Desserts, Low-fat
       Yield: 8 servings
  
       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.
  
 -----