Ingredients:

• 1 cup canned mashed pumpkin;
• 1 cup evaporated skim milk;
• 1 cup fat-free egg substitute;
• 1/2 cup gingersnap crumb;
• 1/2 cup graham cracker crumb;
• 1/2 tsp ground cinnamon;
• 1/2 tsp powdered ginger;
• 1/3 cup honey;
• 1/8 tsp grated nutmeg;
• 2 tbsp extra-light margarine, melted;
• 1/8 tsp ground allspice

Method:
In a medium bowl, mix the gingersnap crumbs and graham cracker crumbs. Add the margarine and mix well. Coat a 9” pie plate with no-stick spray. Add the crumb mixture and press it evenly into the pan. Bake at 350° F for 7 minutes. While the crust is baking, in a large bowl, whisk together the pumpkin, eggs, milk, honey, cinnamon, ginger, nutmeg and allspice. Pour into the crust. Bake for 40 minutes, or until the center of the filling doesn’t jiggle when you gently shake the pan. Allow to cool before cutting.