Gingered Pumpkin Pie

Ingredients

• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• 10 gingersnap cookies
• 2 tablespoons sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons chilled butter, cut into small pieces
• 3/4 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 (15-ounce) can unsweetened pumpkin
• 1 (12-ounce) can evaporated fat-free milk
• 1 large egg
• 3 large egg whites

Preparation

Preheat oven to 350°.

Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.

Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.

Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.